Bakewell tart waffles

Bakewell tart waffles

By
From
The Pip & Nut Butter Cookbook
Makes
4
Photographer
Adrian Lawrence

The combination of cherry and almond in these waffles was inspired by the good ole’ classic English pud, the Bakewell tart. A Sunday lunch classic that we’ve squashed in between two waffle irons.

Ingredients

Quantity Ingredient
100g plain flour
50g almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 eggs
225ml almond milk
1/2 tablespoon coconut oil, melted
120g almond butter
150g cherries, pitted and quartered

To finish and serve

Quantity Ingredient
icing sugar
coconut yoghurt
almond butter
cherries, pitted

Method

  1. Heat up your waffle iron.
  2. Sift both flours, the baking powder and cinnamon together into a bowl. Mix the eggs and almond milk together in a separate bowl and gradually add to the flour mixture to make a smooth batter. Stir the melted coconut oil into the mixture, then stir through the almond butter and cherries.
  3. Once the waffle iron is very hot, ladle in the batter and cook until nice and crispy on the outside and they come away easily from the sides (follow the manufacturer’s instructions). Dust with icing sugar, top with coconut yoghurt, drizzle with almond butter and scatter with more cherries.
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