These are so light and fragrant, they are delicious served on their own or with seasonal fruits, and a good dollop of yogurt or whipped coconut cream.
This recipe is pretty simple, I didn‘t make a sugar syrup from scratch, but instead added orange blossom water to some coconut nectar syrup and warmed it up.
This batter will do a good 20 heads of elderflower but it depends on how many you‘re serving and what you‘re serving it with. 1 large head per person if it‘s a complying something else will be perfect. If you‘re serving them on their own then about 4 heads per person will be a good quantity.
1 cup plain flour
2 tbsp. cornflour
1 tbsp. baking powder
2 cups ice cold soda or sparkling water
Orange Blossom Syrup
1 cup coconut nectar/agave/maple
1 tbsp. orange blossom water extract
500ml light oil sunflower or groundnut
20 heads of Elderflower depending on how may your feeding
Fruits of your choice
Whipped coconut cream
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