Mother of Pearl Waffle



1 ¾ tsps active dry yeast 

⅓ cup almond milk (lukewarm)

2 cups (255 grams) cake flour

3  eggs

1 ½ T Coconut sugar 

½ tsp sea salt 

1 cup melted butter or non dairy butter 

2 T coconut oil, melted 

2 tsp (10ml) coffee extract 

¾ cup (150 grams) pearl sugar


  1. In a small bowl, whisk the coconut sugar and yeast into the lukewarm oat milk  and let stand until foamy, about 5 minutes. 

  2. In the bowl of a standing mixer fitted with the paddle, mix the flour with the yeast mixture. 

  3. Mix at medium speed until shaggy, about 1 minute, cover the bowl and allow to rest for 30 minutes. 

  4. Add the salt to the dough and mix in the eggs one at a time, mixing for 20 seconds between each.

  5. Whisk the coffee with the melted coconut oil, and butter. With the mixer at medium-low, gradually mix in the butter until smooth; the batter will be thick and very sticky. Cover the bowl with plastic wrap and let the batter rise in a warm place until doubled in size, about 1 hour and 45 minutes.

  6.  Stir the pearl sugar into the risen batter, allow to rest for 15 minutes. Preheat the waffle iron, gently stir the batter to deflate. 

  7. Scoop about 2- 3 tablespoons in the center of the crossing of the iron, close the machine and cook until golden brown and delicious.

  8. Serve with chocolate sauce and whipped cream.