sticky maple coffee waffles with brown butter and thyme
Makes 4 waffles
Preparation time – 10 minutes
Cooking time 10 minutes
Waffle Mixture Ingredients –
425g wholemeal flour
1 tbsp baking powder
generous sprinkle of sea salt
280ml coconut milk
1 overripe banana – mashed
1⁄2 tsp vanilla extract or 1⁄4 tsp vanilla paste
2 free range eggs
125ml rapeseed oil
2 tsp of instant coffee granules mixed with a splash of boiling water
butter/coconut oil – for greasing the waffle irons
2 tbsp soft brown sugar
Brown butter –
150g salted butter
3 sprigs of thyme- leaves picked
sprinkle of sea salt flakes
Sugared thyme –
1 small bunch of thyme
100g caster sugar
3 tbsp caster sugar for coating
Maple syrup for pouring
For the waffles, first whisk together all the waffle mix ingredients until you have a smooth mixture. Refrigerate until ready to use (you can even prep the night before). Heat the waffle irons and coat with either melted butter or coconut oil. Add a sprinkle of brown sugar then pour in a small ladle of the waffle mixture and close the irons, cooking until golden and crisp. Once cooked you can keep warm in the oven (150 degrees Celsius) until ready to serve.
For the brown butter simply place butter in a pan and allow it to melt. Continue to cook over a medium heat until it starts to darken and turn golden. Remove from the heat once it does this then add in your sprigs of thyme and sprinkle of sea salt flakes.
For the sugared thyme, combine the water and sugar and bring it almost to the boil to create a sugar syrup. Allow the sugar to dissolve completely, reduce over a medium to high heat for 2-3 minutes then remove from the heat. Allow to cool a little. Lightly coat the sprig of thyme in the sugar syrup before rolling in caster sugar then allow to dry on parchment.
Serve your waffles with the melted brown butter poured over, adding a drizzle of maple for a dash of sweetness and garnish with the sugared sprigs of thyme.