Apple and Cinnamon Buckwheat Waffles – Bibado

Ingredients

160g Buckwheat Flour

100g Ground Almonds

300ml Milk (of choice)

40g Coconut Sugar (or light muscovado)

1 Egg

1 Apple (peeled & grated)

1 Carrot (peeled & grated)

2tbsp Cinnamon Powder

 Olive Oil (just a little for greasing)

 Maple Syrup

Method

1) Place all the ingredients in a large bowl and mix together. No need to make the mixture too smooth.

2) Grease your waffle maker with a light brush of olive oil.

3) Turn on your waffle maker to a medium heat and pour a ladle of the mixture into the lower plate. Be careful not to overfill it, otherwise the mixture will come 4) pouring out of the sides and make a mess.

5) Close the lid and let the waffle cook for 5 minutes. Repeat until you have used up all the batter.

6) If you like them extra crispy then pop them in a warm oven or toaster for a minute or two at the end.

7) Serve with a dash of maple syrup (over 12 months) and some chopped apple or mixed berries.

Nut Free?

Swap ground almonds for tahini, sunflower butter, cream cheese or silken tofu

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