Here is my giant Belgian waffle to top all giant Belgian waffles (I would like to give the Belgian a high five who helped us take waffle making to the next level). It’s light and fluffy with the perfect, crisp outer edge. I took my basic go-to waffle batter and added some sesame seeds, tahini, and swapped in honey for the maple syrup to make my new favorite waffle flavor. Ever. Honestly, if I got asked tomorrow “choose one waffle flavor for the rest of your life” (a very important, serious question that requires great thought) I would respond with “honey sesame”. There is something about the nutty sesame with the hint of honey in a waffle that makes perfect sense. The addition of fresh blueberries was essential, no waffle or pancake is being served at its best if its not topped with fresh fruit.
HONEY SESAME WAFFLES W/ BLUEBERRIES
Makes 1 large Belgian waffle.
1/4 cup whole spelt flour
1/4 cup + 2 tablespoons oat flour
1/4 teaspoon baking powder
2 teaspoons hulled sesame seeds
a good pinch of salt
2 teaspoons raw honey (or maple)
1 tablespoon ground sesame seed butter (tahini)
3/4 cup plain, unsweetened almond milk
pure maple syrup
Mix the dry ingredients together in a small bowl. Add the honey, tahini, and almond milk. Whisk vigorously until all of the honey and tahini have combined with the batter and there are no longer any flour clumps. Lightly spray the pre-heated waffle iron with coconut oil, pour in the batter, flip, and cook until that lovely little green light comes on letting you know the party may commence.
Top the waffle with a handful of fresh blueberries (or fresh, in-season, organic fruit of choice), coconut ribbons (optional), and a generous drizzle of maple syrup. Happy waffle eating!