Breakfast has never looked quite so beautiful. This waffle creation combines cherry and almond for a take on the good ole’ classic English pud, the Bakewell tart
• 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
• icing sugar
• coconut yoghurt
• almond butter
• cherries, pitted
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.
3 Stir the melted coconut oil into the mixture, then stir through the almond butter and cherries.
4 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).
5 Dust with icing sugar, top with coconut yoghurt, drizzle with almond butter and scatter with more cherries.
Recipe courtesy of Pippa Murray, extracted from The Pip & Nut Butter Cookbook © Quadrille Publishing