For 10-15 waffles
375 ml almond milk
8 g fresh yeast
2 tbsp coconut blossom sugar
3 big eggs
100 g butter
180 g light spelt flour
70 g buckwheat flour
2 tbsp brown rum
1/2 tsp ground ceylon cinnamon
1 pinch of salt
fresh seasonal fruit like persimmons
Heat 2 tbsp of almond milk until lukewarm and stir with the fresh crumbled yeast and the coconut blossom sugar. Let sit for about 5-10 minutes until the mix lightly foams.
Seperate the eggs and melt the butter. Sift the spelt and the buckwheat flour into a big bowl. Make a deepening in the flour mixture, add the yeast solution and lightly stir. Little by little, add the rest of the almond milk, the egg yolks, the rum, the melted butter, the cinnamon and the salt.
Beat the egg whites until stiff and carefully fold in. Cover the dough and let sit for about 30 minutes at room temperature.
Use a waffle iron to bake the waffles and directly serve with toppings.
Note: These waffles freeze well, so make sure to make the whole or a double batch and freeze some for a quick weekday breakfast. To heat up, simply put them into the toaster right out of the freezer and enjoy!