Spelt Waffles with Rose Raspberry Sauce
Classic Belgian waffles are a real treat, but they’re hard to make at home without a dedicated waffle maker. The Volcano Waffle Maker, available exclusively from Andrew James, is an innovative British design, engineered to cook perfect Belgian style waffles with no fuss and no mess. As well as a recipe from me for delectable spelt waffles with rose raspberry sauce, there’s a chance to win a waffle maker of your very own. Read on.
Volcano Waffle Maker
I’ve made spelt waffles plenty of times before, but in a silicone mould where the waffles are baked in the oven. I’ve never used or owned a “proper” waffle maker before, so I don’t actually know that the Volcano Waffle Maker is any better than others on the market. BUT, I was impressed. In a short space of time I’d made six large spelt waffles that were crisp on the outside and light and fluffy on the inside. They turned out of the waffle maker almost perfectly, with very little mess involved. They looked like the real deal. CT was even more impressed to find he had fresh spelt waffles awaiting him when he got home.
This British designed appliance won the 2017 IHA Global Innovation Award for its unique design and it’s only available to buy at Andrew James. Currently selling at £29.99 with a normal RRP of £40.99.
You can see why the Volcano Waffle Maker was thus named. Like a volcano, it has sloping sides which enables the batter to access every nook and cranny. Pour the batter through the crater (or funnel if you prefer). It cooks from the bottom up and you can watch the batter rise and bubble through the funnel. I kept expecting it to flow over the top like lava, but luckily the crater/funnel is tall enough to prevent this. The seal is very secure and stops the batter from leaking out of the sides. It’s a bit of theatre in the kitchen and seems like an ideal waffle maker for families as it’s both practical and fun.
What Andrew James says about the Volcano Waffle Maker
- Sloped plates for even distribution
- Deep cooking plates for authentic Belgian waffles
- Compact design & smart storage
- Indicator light
- Tight seal
- Secure clip
- Easy to clean
- 700 Watt heater
What I have to say about the Volcano Waffle Maker
- Creates near perfect waffles every time.
- Cook the waffles a little bit longer and they’ll remain in their initial cone shape. The spelt waffles can then be used as an edible bowl.
- Easy to use and accompanying instructions clear.
- Only takes 4-5 minutes to produce fresh hot waffles.
- Waffles turn out of the non-stick plates easily and cleanly.
- Neat design which makes it relatively easy to store. The funnel slots into the bottom of the appliance when not in use, so there aren’t too many sticking out bits.
- Waffles are large (18cm x 2cm) and can be divided easily into four; everyone can be eating a piece whilst the next one is cooking.
- I wasn’t entirely convinced by the “easy to clean” claim. Obviously the main part of the waffle maker can’t go into the kitchen sink or dishwasher, so it’s a bit fiddly to clean. The deep grooves in the plates make it difficult to get a cloth or sponge in. On the other hand, the plates are non-stick and the waffles came out cleanly, so there wasn’t much mess to clean up. The funnel and measuring cup, which do need thorough cleaning, can be washed in the sink, though not in a dishwasher.
- Only three accompanying recipes and none of them are particularly exciting. No sauces and no savoury options.
Spelt Waffles with Rose Raspberry Sauce
I based my waffle batter on the recipe for basic waffle mix found in the accompanying booklet. However, I wasn’t going to use white flour, oh no! Even though I’d never used a waffle maker before, I was convinced my trusty wholemeal spelt flour would do the trick and it did. The waffles rose well and had the classic prerequisites of being crisp on the outside and light and fluffy on the inside.
I went my own way with the flavours, creating a batter with notes of lemon and cardamom rather than vanilla; I knew these would set off the rose raspberry sauce nicely. In addition, I changed the quantities slightly, used duck eggs instead of hens, butter instead of vegetable oil and a little golden caster sugar.
It just so happened that I used my Optimum Vac2 Air Vacuum Blender to whizz up both the sauce and the batter. I know you won’t be in the least surprised, for it does make the whole process even easier.
The rose raspberry sauce is divine. It was both sweet and sharp with just a hint of rose coming through to complement the raspberry flavour. Rose and raspberries are a brilliant combination that I’ve used many times. These raspberry rose friands are particularly good. You might also like this raspberry, rose white chocolate cake or these raspberry & rose curd cupcakes. I reached into the fridge for my oh so easy to make rose syrup; if you aren’t able to make any, rose water or Holy Lama’s rose oil drops should work fine.
We ate these spelt waffles with rose raspberry sauce for supper, but they’d be even better as a special weekend breakfast or brunch. We found that you can’t go wrong with extra raspberries and a spoonful of whipped cream.
Wondering What To Do With Your Excess Waffles?
The recipe creates six large waffles, which is great for an occasion, but too many for just the two of us. However, once cooked they can be frozen in readiness for the next time we fancy waffles. We might have just done that already. Time to get that waffle maker out again. Simply allow the frozen spelt waffles to thaw, then place them in the toaster for a minute or two and they’re as good as new.’
Spelt Waffles with Rose Raspberry Sauce – The Recipe
- 150 g raspberries
- 25 g golden caster sugar
- juice of ½ lemon
- 1 tsp rose syrup + 1 drop rose oil (from Holy Lama Spice Drops)
- zest of 1 lemon
- 2 drops cardamom oil (from Holy Lama Spice Drops)
- 2 large eggs I used duck eggs
- 250 g wholemeal spelt flour
- 4 tsp baking powder
- 25 g golden caster sugar
- pinch Himalayan pink rock salt or use your salt of choice
- 125 g melted butter
- 400 ml whole milk
Place all ingredients into a blender and blitz for a few seconds. I used my Optimum Air2 Vacuum Blender.
Pass the mixture through a sieve to remove any seedy bits.
Place all the ingredients into a blender and whizz until everything's just combined. I used my Optimum Air2 Vacuum Blender. Alternatively, place the dry ingredients into a large bowl then whisk in the wet ingredients until just combined.
Heat the waffle maker as per instructions.
When the green light comes on, slowly pour a measuring cup (170ml) of batter into the funnel.
Watch the batter bubble up the funnel. When the bubbles stop, the waffles are ready - about 4-5 minutes.
Open the waffle maker, remove with plastic or wooden tongs. Repeat the process.
Drizzle the sauce over the hot waffles and tuck in. Ice cream is a good addition too.
If you prefer something a bit more neutral, simply leave the lemon and/or cardamom out.
You could also replace with other flavours such as orange zest, cinnamon or cocoa.
Replace rose syrup and/or drops with rose water or rose extract.
I’m sending my spelt waffles with rose raspberry sauce to Everyday Healthy Recipes for #CookBlogShare.