Happy Sunday my Dearest Readers 🙂 For those of us in Melbourne, I’m sure you can feel how cold it has been! But it’s not even June yet, I thought it was Autumn and we were going to ensure some nice chilly but still sunny days. And when it’s so cold, I have great difficulty waking up in the morning and that’s when coffee becomes my BFF (Best Friend Forever!).
Recently Di Bella Coffee sent me some coffee and asked if I would like to share a warm breakfast recipe that I enjoy on a cold winter morning. So I took this idea and started brain storming a lot of ideas, lets start with – bacon and eggs, porridge, pancakes or then a light bulb lit up WAFFLES! Especially since I’ve only used my waffle machine once oops 😛
I only then realised there are actually so many variations of waffles you can make. But for those who know me you know I will never pass the chance of making something green meaning Matcha (Japanese Green Tea). These matcha waffles were quite easy to make and the colour combinations were so pretty, green from the matcha, red from the raspberry and yellow from the honey.
The waffles are best served warm so I think it’s perfect for a cold morning when cereal and milk just wont do ~ And quickly about Di Bella Coffee they are used by many cafes Nationally around Australia such as all ‘In A Rush’ cafes or you can purchase online. I like how you are able to choose how fine the coffee beans are grounded for instance, I chose the ‘plunger’ type meaning I don’t need to ground it myself at home.
I am a matchaholic so I like a strong matcha flavour so I might add even more matcha next time I make these waffles, but I was really pleased with the texture soft, sponge and not dry 🙂 Hope you will like them too!
Recipe – Matcha Waffles adapted from Just Simple Eat
Yield – 5-7 waffles depending on Waffle Machine
2 cups (300g) Plain flour
2 tablespoon (40g) matcha (Japanese Green Tea powder)
2 tablespoon (40g) caster sugar
1 tablespoon baking power
1 teaspoon salt
1 1/2 cup (430ml) milk
1 teaspoon vanilla extract
3 table (60ml) Vegetable oil
Handful raspberries and honey to serve
– I used about 3 tablespoons of matcha because I like it strong, but it’s completely up to you 🙂
– I prefer to use full cream milk because I think it gives the waffles a more buttery flavour
– Feel free to use an electric waffle machine or one over the stove
– Refrigerating the mixture will make the mixture thicker and keep its shape when you cook it.
1) Sift plain flour, matcha, baking power, sugar and salt into a large mixing bowl, ensure everything is combined well.
2) In another bowl whisk the wet ingredients – milk, eggs, vanilla extract and vegetable oil.
3) Poor wet mixture into mixing bowl with the dry ingredients and whisk vicariously until it’s smooth with no lumps.
4) Cover and refrigerate for 10mins or even longer night. Whisk mixture again before cooking waffle.
5) Heat electric waffle machine and follow instructions from waffle manufacturer.
6) Serve warm with fresh raspberries and honey.
This is a sponsored post by Di Bella Coffee, however, recipe and opinions are all honest.