New and unusual waffle recipe, suitable for vegans.
Ingredients
For the waffles
- 200g grated celery root
- 100g corn flour
- A pinch of salt
- 20ml vegetable oil
- 40g sugar
- 100ml soy milk
- 50ml of juice drained from a can of chickpeas
For the avocado-lime ice cream
- 4 avocados
- 2 limes
- 30ml sugar syrup
For the butternut squash puree
- 100g butternut squash
- 20ml vegetable oil
- 50g brown sugar
1. Make the waffles. Combine all the required ingredients except the juice drained from a can of chickpeas. Whisk the juice until frothy and combine into the batter. Cook the waffles in the waffle iron until golden brown and crisp.
2. Make the avocado-lime ice cream. Peel the avocados, slice them and put in the freezer for 2 hours. Grate the lime zest and squeeze the juice. Pour the squeezed lime juice over the frozen avocado slices, add the grated zest and sugar syrup and in the food processor mix well until smooth.
3. Cut the butternut squash into small cubes and put into a pot with hot oil. Fry on a low heat until butternut squash cubes soften. Add the sugar and cook for a few minutes more until butternut squash turns golden. In a food processor grind the cooked butternut squash and allow to cool.
4. Serve the waffles with ice cream and butternut squash puree.
