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Raised Waffles with Buckwheat & Stewed Rhubarb

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Prep Time 15 minutes
Cook Time 15 minutes
RESTING TIME 1 hour
Total Time 1 hour 30 minutes
Servings 2 -3
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Ingredients

Raised Waffles

  • 1 cup unsweetened non-dairy milk
  • 1 teaspoon dry active yeast
  • 1 ½ tablespoons maple syrup
  • 2 ½ tablespoons melted coconut oil, plus extra
  • 1 teaspoon vanilla extract
  • ½ cup buckwheat flour
  • ½ cup white whole wheat flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • 2 tablespoons warm water
  • pinch fine sea salt

Vanilla Stewed Rhubarb

  • ½ lb rhubarb, diced into 3-inch pieces
  • ¼ cup maple syrup, plus extra
  • zest + juice of 1 orange
  • ½ vanilla bean pod, seeds scraped (or use 2 teaspoons extract)

Instructions

  • In a medium-large non reactive bowl, combine the warm almond milk and yeast. Let the yeast dissolve and become part of the milk for a few minutes.
  • To the almond milk and yeast, add the honey, oil and vanilla. Give it a stir. Add the buckwheat and wholewheat flours, cinnamon and cardamom. Stir until just combined, then add the water and stir one more time. over the bowl with a damp towel and let it rise in a warm place for 1/2 an hour. Cover the bowl with plastic wrap and let it sit in the fridge overnight (or let the batter sit on the counter for a full hour and go from there if you're okay with slightly less developed flavour).
  • Meanwhile, make the braised rhubarb. Combine the rhubarb, maple syrup, orange zest + juice and vanilla bean seeds in a medium saucepan (throw the vanilla pod in while it cooks too). Let it sit over medium heat until there's some faint bubbling. Let the rhubarb cook until soft and syrup-y, about 12 minutes. Set it aside or keep it warm until you're ready to serve the waffles.
  • Remove the batter from the fridge and stir in the fine sea salt. Let the batter rest while you preheat the waffle iron. I find a higher done-ness level is desirable with yeasted waffles in general, so there's that. Grease the waffle iron and cook waffle batter according to your maker's directions (almost 1/2 the batter per waffle in the iron for 3 minutes or so for me). Enjoy waffles warm with the stewed rhubarb.

Equipment

Recipe Notes

  • You have the option to raise the batter on the counter for 1 hour before you plan to cook the waffles OR for a 1/2 hour on the counter + a covered overnight rest in the fridge for extra developed flavour from the yeast.
  • The stewed rhubarb remains pleasantly tangy, so I would recommend serving these with some maple syrup on the side for the lovers of sweetness.
Puffy and delicious buckwheat and wheat waffles combine with vanilla-scented stewed rhubarb for a delightful vegan brunch treat.