Chef Amy Chaplin’s
Earl Grey Waffles
Earl Grey Waffles
Surprisingly light and fragrant, these gluten and dairy free waffles won’t last long on the breakfast table. They store well in the fridge or freezer, so if you plan on stashing any you might want to double the recipe. Here the Earl Grey tea is both brewed and finely ground before adding to the waffle batter. There’s a little orange juice added which gives these waffles a subtle sweetness—you can stir in some orange zest too if you want a more pronounced orange flavor. If you ever come across fresh bergamot, use the zest in here for a more pronounced “Earl Grey” flavor.
This recipe is adapted from the Gluten and Dairy Free Waffle recipe in Whole Food Cooking Every Day by Amy Chaplin (Artisan Books) Copyright @2019
Makes: 6 waffles
1 tablespoon Rishi Earl Grey Lavender tea
1 cup (3 oz| 100 g) almond flour
¾ cup (3 ¼ oz| 80 g) millet flour
½ cup (1 ½ oz| 45 g) oat flour
½ teaspoon baking powder
2 eggs, separated
½ cup brewed Rishi Lavender Earl Grey tea
¼ cup freshly squeezed orange juice
¼ cup plant based milk of your choice
¼ melted extra virgin coconut oil or olive oil
2 teaspoons vanilla
Maple syrup and blueberries to serve
Place the 1 tablespoon loose tea in a clean spice grinder and grind until fine; Set aside.
Add almond flour, millet flour, oat flour, baking powder and half of the ground tea to a medium bowl. Use a whisk to mix well and break up any lumps of almond flour; set aside.
Place egg yolks in another medium bowl and beat. Add brewed tea, orange juice, milk, oil and vanilla and whisk well to combine. Beat the egg whites until stiff peaks form. Pour the flour mixture into the egg yolk mixture and stir with a rubber spatula until just combined, then gently fold in the beaten egg whites.
Lightly brush waffle iron with oil and scoop about half a cup of batter into iron. Cook according to manufacturer’s instructions. Remove and serve warm. Top with maple syrup, blueberries and sprinkle with a pinch of ground tea.
Recipe by Amy Chaplin
Amy Chaplin is the former executive chef of New York’s renowned vegan restaurant Angelica Kitchen, a resident for @food52, a recipe developer, teacher, and private chef. Amy is also the author of James Beard Award-Winning books At Home in the Whole Food Kitchen and Whole Food Cooking Every Day. Make sure to checkout her website and Instagram for more amazing recipes.