Ingredients
Scale
For the Matcha Waffles
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1 tbsp baking powder
- 2-3 tbsp matcha powder
- 1/2 tsp salt
- 3 tbsp coconut palm sugar
- 2 tbsp ground flax seed
- 5 tbsp water
- 5 tbsp coconut oil (melted)
- 2 tsp vanilla extract
- 1 1/2 cups almond milk
- 1 tbsp apple cider vinegar
For the Strawberry Compote Syrup
- 8 ounces fresh strawberries (about 1.5 cups rinsed and sliced)
- 1/4 cup coconut palm sugar (any kind of sugar works for this)
- 1 tsp cornstarch
- 1 tbsp water
For Assembly
- your favorite (vegan ice cream)
- sprinkles (optional)
Instructions
Matcha Waffles
- Preheat your waffle iron.
- Add the flours, baking powder, salt, and sugar to a medium bowl. Sift in the matcha powder and combine. Set aside.
- Combine the flax seed and water in a small bowl. Set aside.
- Combine the almond milk and apple cider vinegar in another bowl. Add the melted coconut oil, whisking vigorously while pouring it in. Add the flax mixture and the vanilla and mix well.
- Add the dry mixture to the wet mixture and mix well, until few lumps remain (do not overmix).
- Cook the waffles according to your waffle maker’s instructions.
- If making the waffle sandwiches, let the waffles cool on a wire rack.
Strawberry Compote Syrup
- Put the sliced strawberries in a medium saucepan and pour the sugar over them.
- Stir the cornstarch and water until the cornstarch is dissolved, then pour it over the strawberries and sugar. Mix all ingredients together and cook over medium high heat until it comes to a simmer, stirring gently.
- Reduce heat slightly but keep the sauce simmering. Cook approximately 5-7 minutes, or until the sauce is thickened (very important!), stirring often. Let it cool completely.
Assembly
- After the waffles have cooled, separate the waffles into individual blocks (my waffle maker makes 4 pieces in one round waffle). On one piece, add your ice cream, strawberry syrup, and sprinkles. Then top with another waffle piece. Enjoy immediately!