100 g Seeberger Apple-Cinnamon-Porridge
150 ml oat drink
½ TL baking powder
1 can coconut milk, chilled
½ TL Cinnamon
1 tsp coconut blossom sugar
2-3 Seeberger Brazil nuts
some rapeseed oil
For the waffle dough mix all ingredients well in a bowl. Spread a thin layer of oil over the waffle iron. Bake 2-3 waffles from the dough. Cut the pear into slices, sprinkle with cinnamon and coconut blossom sugar and fry in a pan with oil on both sides for about 2 minutes until golden brown. For the coconut cream, skim off the firm part of the coconut milk at the top, place in a bowl and stir until creamy.
Garnish the waffles with coconut cream, pear slices, grapes, honey and Brazil nuts.
The rest of the coconut cream can be kept in the fridge for 3 days.