When I was seven I was given a Petra waffle iron for Christmas. Since then it has provided me with hours of entertainment and some very tasty results. The addition of walnuts is genius and adds a little crunch to these light and fluffy waffles (apologies for the many adjectives… I’m starting to sound like Nigella). They also increase in flavour as the nuts are toasted whilst the waffles cook.
4oz plain flour
2oz buckwheat flour
2tsp backing powder
2 eggs, separated
3oz unsalted butter
handful of chopped walnuts
blueberries/ blueberry sauce
Nutella/ chocolate sauce
raspberries/ raspberry coulis
- Sieve the flour, baking powder and salt into a bowl and add the sugar.
- Warm the milk and butter in a pan till the butter has melted.
- Once the butter has melted and the mixture has cooled a little, add the 2 egg yolks and whisk (you do not want the egg yolks to cook!).
- Pour the milk mix into the flour bowl and whisk till a smooth batter forms.
- Turn on your waffle iron and wait till it has reached the right temperature.
- Meanwhile whisk the egg whites till they form stiff peaks. Stir 1 tablespoon of egg white into the batter so it is thoroughly incorporated. Fold the rest of the egg whites into the batter.
- When the waffle iron is ready, spoon the appropriate amount of batter onto the iron and sprinkle over the prepared walnuts.
- Carefully check the waffles after a couple of minutes. They should be golden brown when ready.
- Apply your toppings of choice and tuck in!
This recipe came about when I wanted to make a healthier version of normal American pancakes. I find gluten free buckwheat pancakes on their own very bland. But, by adding oats and toasting the hazelnuts, you are rewarded with a strong nutty flavour as well as a crunchy interior. If you’re feeling gutsy, the melting Nutella and peanut butter centres are a real treat, and I recommend serving your pancakes with lots of maple syrup and crispy bacon. However, if you have the will-power to resist temptation, these also taste great with blueberry sauce or raspberry coulis.
1/2 cup lightly toasted hazelnuts, skins removed
1/2 cup whole rolled oats
3/4 cup buckwheat flour
1 banana torn into small pieces
2 tsp baking powder
1 tbsp caster sugar
1 egg, lightly beaten
2 tbsp sour cream
melting middle – peanut butter (I use Meridian crunchy), Nutella
- Put the oats and toasted hazelnuts in a blender and process till the hazelnuts are broken down into smaller pieces, but not ground into powder.
- Tip the oats and hazelnuts into a bowl. Add the flour, baking powder and sugar. Mix till fully incorporated.
- Whisk in the egg, sour cream, banana and enough milk to form an american pancake batter consistency, do not over mix! – the oats and hazelnuts help hold the pancake together in the pan.
- Lightly butter a non-stick frying pan over a medium heat.
- When the butter has melted pour a tablespoon of pancake batter into your pan. If you want to have a nutella or peanut butter melting middle, dollop a teaspoon of your spread onto the batter at this point and cover the spread with a little more batter.
- When bubbles appear on the pancake and the bottom feels reasonably firm, flip the pancake with a spatula and leave till golden brown.
- Keep these warm in the oven on a low heat before serving with butter, maple syrup and if you really want to treat yourself, some crispy bacon.
I love eating dates stuffed with peanut butter – it’s a match made in heaven. So I thought I’d make a granola recipe out of this dynamic duo. The quinoa adds even more crunch and using coconut oil rather than other oils makes it that little bit yummier. If you want even more coconutty flavour I recommend adding 30g desiccated coconut.
4 tsp coconut oil
2 tbs peanut butter
6 Hadrawi dates
2 tbs agave syrup (maple flavour by Biona) – or add half a tsp maple syrup to the agave
- Preheat the oven to 160C/140C fan
- Melt the coconut oil in a metal pan and add the oats – stir until the oats become golden in colour then remove from the heat and add the quinoa.
- Put the peanut butter, dates and agave syrup in a food processor and blend till it forms a paste and the dates are in little pieces.
- Mix the peanut butter paste and oats together and then place in the food processor – you want to pulse the mix so the paste is spread throughout the oats but not so much that the oats become powder!
- Pour the granola into a tray to form a shallow layer. Place in the oven and cook for about 10-15 minutes depending on your oven.
- Once cooked remove the granola from the oven and leave it to cool before storing in an airtight jar.