Iranian Saffron & Rose Petal Vegan Waffle Tower
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesveganLuxuryiranianSaffronrosePetaltowerpersianOpulencegourmetVeganBrunch
Nutrition (per serving)
500Calories
52 gProtein
40 gCarbs
16 gFat
8 gSugar
390 mgSalt
Ingredients
- 2 scoops (~60g) Plant-based vanilla protein powder
- ¾ cup (~180 ml) Aquafaba
- ⅓ cup (~35g) Almond flour
- generous pinch (~30 threads in 1 tbsp warm plant milk) Premium Iranian saffron threads (soaked)
- 1 tsp Rose water (food-grade)
- 2–3 tbsp + extra for garnish Edible dried rose petals
- 1 tsp Baking powder
- ¼ tsp Cream of tartar
- ¼–⅓ cup Unsweetened almond milk
- for heavy dusting Edible 24k gold dust
Method
- Soak saffron in warm plant milk 15 minutes to bloom.
- Whip aquafaba + cream of tartar to stiff peaks.
- Mix protein powder, almond flour, baking powder. Add rose water, saffron milk.
- Fold aquafaba meringue in 3 gentle additions.
- Fold in ½ the rose petals.
- Preheat waffle iron on lowest heat. Lightly grease.
- Pour batter for thick waffles. Cook 6–8 minutes until golden and crisp.
- Build towers: layer 3–5 waffles per serving with rose water glaze (sweetener + rose water), heavy 24k gold dust, and scattered rose petals.
- Serve as an elegant Persian-inspired vegan brunch tower.
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