Sticky baked cardamom figs & oat waffles
- 3 figs (around 120g)
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1 1/2 tablespoon honey (or swap for maple syrup for a vegan version)
- 80g oat flour – I used Bob’s Mill but you can also just blitz oats in a food processor to a fine texture
- 1/4 teaspoon bicarbonate of soda
- 1 teaspoon sumac (optional)
- 1 tablespoon apple cider vinegar
- 100ml filtered water
- Small amount of butter/coconut oil to grease the waffle maker
- 100g ricotta whipped with 1/2 teaspoon honey or swap for coconut yogurt whipped with 1/2 teaspoon maple for vegan version
Pre-heat the oven to 180C. Line a baking tray with parchment paper. Cut the figs into quarters and place into a medium bowl. Add 1/2 teaspoon of the vanilla extract, ground cardamom and 1/2 tablespoon honey (or maple). Mix to combine. Transfer onto the baking tray and bake for 25 mins.
Whilst the figs are baking you can make the waffles. Heat the waffle maker. Mix the oat flour, bicarbonate and sumac (if using) thoroughly in a medium sized bowl. Then add the apple cider vinegar, the remaining 1/2 teaspoon of vanilla extract, and the water (gradually) to form a thick batter. Leave for 5 minutes. You may need to add a further tablespoon of water to loosen if it becomes too sticky. Grease the waffle maker with a little butter or coconut oil. Pour evenly into each side of the waffle maker. Cook depending on your maker – usually it is around 7-8 minutes but check after 5 mins.
Whip the ricotta or the coconut yogurt and place in the fridge until you are ready to serve.
Place each of the waffles on a plate, divide the ricotta/coconut mix between the two and then add the figs on top. Drizzle with a little extra honey or maple if you choose.