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Vegan Lebkuchen waffles with warm sour cherries
Vegan Lebkuchen waffles made with spelt flour, oat milk and coconut oil, with cocoa and gingerbread spice, served with warm sour cherries and maple syrup. A breakfast for the holidays, 486 kcal.
Mix the ground linseed with 6 tbsp of the oat milk and leave it to soak for 10 minutes.
Mix the spelt flour, wholemeal spelt flour, cocoa powder, gingerbread spice, baking powder and salt in a bowl.
Melt the coconut oil. Stir the remaining oat milk, the coconut oil, 40 g of the maple syrup and the linseed into the flour and leave the batter to rest for 10 minutes.
Heat the sour cherries with the remaining maple syrup in a pan for 5 minutes. Mix the cornflour with 2 tbsp of the cherry juice until smooth, stir it in and simmer everything for 1 minute.
Preheat the waffle iron and bake 8 waffles one after another, 4–5 minutes each.
Serve the Lebkuchen waffles warm with the sour cherries.
Good to know
These waffles taste like Lebkuchen and contain no egg or milk. Linseed holds the batter together, and cocoa and gingerbread spice bring the flavour. Warm sour cherries go with them, just like in a Black Forest gateau.
Swaps
Oat milk → soya milk. Coconut oil → melted butter (then vegetarian). Sour cherries → apple purée. Maple syrup → date syrup.
Cooking tips
Vegan waffles need a little longer in the iron than waffles made with egg. Only open the lid once no more steam comes out, so they come away easily.
Storage
Once cooled, they keep for 2 months in the freezer; crisp them up in the toaster.
Allergens
Contains gluten (spelt); free from milk, egg and nuts. Suitable for children and during pregnancy.
Frequently asked questions
Can you freeze Lebkuchen waffles?
Once cooled, they keep for 2 months in the freezer; crisp them up in the toaster.