Badlands Breakfast: Spelt Waffles

Sunday morning is always one of my favourite times of the week. If I'm lucky enough to not be working/shooting that day then I love to have a wake-up-slow kind of morning, watch the news, make a fancy breakfast and eat on the balcony (sometimes in bed).

This Sunday I made one of my favourites, whole spelt waffles with fresh fruit, coconut and rice malt syrup. The best part is that these are pretty easy to make, whip up the batter and while it's rising, prepare the toppings and get your waffle iron pre-heating.

Spelt Waffles

(adapted from this recipe)
Serves 2-3

1 cup whole spelt flour
1½ tablespoons baking powder
pinch of salt
1/2 teaspoon cinnamon
1 cup almond milk
1 teaspoon vanilla
1 teaspoon sweetener of your choice
(maple syrup, rice malt or coconut nectar are my picks)
2 teaspoons coconut oil

Combine all the above ingredients into a mixing bowl, allow to rise while your waffles iron warms up (I use the Breville Crisp Control) and prepare your toppings.
If you don't have a non-stick waffle iron, make sure to grease it using a little oil so your waffles don't stick. I use a 1/3 cup of mixture and allow 3 minutes cooking time per waffle, but this will vary according to your waffle maker.
Once your waffles are finished, top with your favourite fruit nut and seeds. These are my favourite combinations:

-Banana, strawberries, toasted coconut, bee pollen and rice malt syrup
-Warmed mixed berries with toasted hazelnuts and natural yoghurt and maple syrup
-Peaches cooked in coconut oil and maple syrup, dusted with cinnamon
-coconut whip and raspberry chia jam with cacao almond butter