Recipe type: Breakfast
Cuisine: Belgian
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Take a short trip to Belgium with these Liege Lavender Honey Waffles
  • 1 (.25 ounce) package active dry yeast
  • 1 tablespoon coconut palm sugar
  • ¾ cup lukewarm almond milk
  • 3 egg whites
  • ½ cup melted coconut oil
  • 1 teaspoon lavender extract
  • 3 cups light spelt flour
  • ½ teaspoon sea salt
  • ½ cup pure honey
  • ⅔ cup blanched almond slivers
  1. Add yeast and coconut palm sugar in warm almond milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15-20 minutes until the yeast softens and begins to foam.
  2. Whisk the egg whites, melted coconut oil, and lavender extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, then make a hole in the center of the batter. Pour the egg mixture into the hole, then stir in the flour mixture until a soft dough forms. Cover with plastic wrap or a cloth and let rise in a warm humid place until doubled in volume, about 30-40 minutes. Gently mix in the honey and almond slivers until incorporated.
  3. Preheat a waffle iron according to the manufacturer's instructions. Lightly grease the iron with oil.
  4. Place a baseball-size ball of dough on the preheated waffle iron. Cook the waffles until golden and crisp, about 1-2 minutes. don't cook for longer or the waffles will burn. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving. Serve with berries, extra honey, or topping of choice.
Nutrition Information
Calories: 287; Fat: 25g; Carbohydrates: 32g Sugar: 12g Protein: 15g
Recipe by My Digital Kitchen at