Oat Milk Waffles with Chocolate and Tahini

We should all try and be more like Leslie Knope, and a good place to start is by upping your waffle consumption.  It’s all very well going to one of the American Diner type places that have cropped up in every nook and cranny large enough to fit a replica jukebox, but for around the same price as four waffles from one of them, you could buy an entire waffle iron for yourself.  You know what they say: “Give a man a waffle and he’ll eat breakfast for a day, but give him a waffle iron and he’ll Instagram his brunch for years”

The other good thing about DIY waffles is that you get to call the shots when it comes to the batter.  Milk is amazing, but it’s pretty much poison to some people, and altogether not really that great for everybody else, so try replacing it with non-dairy equivalents.  This recipe uses Oat Milk which gives the waffles a slight oaty taste (go figure), and a more noticeable contrast of crispy outside and fluffy inside than with regular cow-milk.
This sauce makes an unusual but brilliant substitute for the usual Maple Syrup when you’ve got the chance to spend a bit of time on your brunch (Hint: Mothers’ Day is this weekend, a Moonpig card isn’t going to cut again this year) – use a 70% cocoa bar of chocolate to give it a really rich taste, and Tahini to complement the nutty flavour of the Oat Milk waffles.  Some of the more unusual ingredients like Tahini and Coconut Oil might sound difficult to come across but I managed to find them in my local Coop, so give them a try.
If you’re not ready to make the commitment of buying a waffle iron (go on), then you can use the same recipe to make American-style pancakes.
Ingredients (Makes six waffles)
For the waffles
250g Plain Flour
1 tsp Baking Powder
20g Caster Sugar
1 tsp Salt
2 Medium Eggs
450ml Oat Milk
30ml Coconut Oil
 
For the sauce
 
100g Bar of Dark Chocolate
1 tbsp Tahini
1 tbsp Honey
1 tbsp Coconut Oil
Method
Break up the dark chocolate and melt it in a mixing bowl over a small saucepan of simmering water.  When it’s melted, stir in the tahini, honey and coconut oil.  Turn the heat off the saucepan but leave the mixing bowl where it is, to keep it warm and runny for serving.
Combine the dry waffle ingredients in another mixing bowl, and whisk in the eggs.  When they’re worked through, slowly whisk in the Oat Milk and Coconut Oil a little at a time, until the mixture’s nice and smooth.
Preheat the waffle iron (or frying pan if you’re a spoilsport) and brush with a little Coconut Oil to stop the mixture sticking.  Add enough of the batter so that it just covers the bottom of the waffle grill – it expands during cooking, and you don’t want batter dripping all over the place.
Cook each waffle for 3-4 minutes, the the waffle iron might be a little stubborn to open, but be persistent.  Keep the waffles warm in the oven until the whole batch is ready to serve.
Garnish with some seasonal fruit, drizzle with the chocolate tahini sauce, and serve with an extra pot of it to dip waffles/fruit/fingers in.