James Moffatt
This recipe and more delicious healthy recipes can be found in our book, Detox Diet.
Ingredients
Method
1.Beat dairy-free spread and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in egg yolks one at a time.
2.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gently fold egg whites into egg yolk mixture.
3.Fold sifted dry ingredients, soy milk and vinegar into egg mixture until the batter just comes together. (Do not over mix the batter; it may look slightly curdled at this stage.)
4.Spray a heated waffle iron with oil; pour ½-cup batter over bottom element of waffle iron. Close iron; cook waffle for about 3 minutes or until browned both sides and crisp. Transfer waffle to a plate; cover to keep warm.
5.Repeat step 4 to make a total of 8 waffles. Serve waffles with strawberries, drizzled with golden syrup and dusted with icing sugar.
If you don’t have a waffle iron, you can cook the waffles in a jaffle iron.
Waffles can be frozen in an airtight container for up to 3 months; reheat in a moderate oven for about 15 minutes or until warmed through.
You can use your favourite dairy-free milk in this recipe.
Note
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