Vegan Rose & Chocolate Chip Spelt Waffles

Recipe by Beth Kirby

Photo Credit: Beth Kirby

With Beth and her Local Milk Blog, where does one even start?! Her photos are elegant and beautiful, creating a story that will not only have you in admiration, but drooling in no time. I mean if the title, "Vegan Rose & Chocolate Chip Spelt Waffles" doesn't automatically entice you, her photographs surely will.  For this cold and rainy Sunday, I couldn't help but try this amazing vegan waffle recipe. Though my waffles didn't turn out nearly as perfect as Beth's photos (nothing close to be exact), the recipe and her ingredients were spot on and, will take your tastebuds for a wild yet, heavenly ride. So if I haven't convinced you yet, to leave your humble abode to pick up the ingredients below, I highly recommend it. I promise, you won't be left disappointed!

Recipe calls for: 

  • 250 grams (about 2 cups) whole spelt flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher sea salt
  • freshly ground cardamom seeds from 5 pods
  • 1/4 teaspoon fresh grated nutmeg
  • 175 grams plain coconut yogurt, room temp
  • 40 grams (about 1/4 cup) unrefined coconut oil, melted 
  • 145 grams (about 3/5 cup) plain coconut milk, unsweetened (the kind from a box, not a can), room temp
  • 2-3 tablespoon rosewater to taste (water based kind, use about 1 tsp if using concentrated kind)
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 100 grams (about 1/3 cup) agave syrup
  • 1/2 cup chopped dark chocolate