Waffles are a different kind of breakfast showstopper but grander when using Hazelnut Oil. The recipe is rich with possibilities, from tangy fruit-topped waffles drizzled with dark chocolate or waffles enriched with maple syrup and coconut flakes, but why not have both?

Here is a deliciously, tasty recipe using buckwheat, coconut, hazelnuts and fresh fruits for a most impressive recipe for breakfast.

Get cooking and give your waffle the topping it deserves.


Makes 6-8 waffles

1 tablespoon of Azada Hazelnut Oil + extra for cooking
400 ml of hazelnut milk
150 grams buckwheat flour
50 grams coconut flour
150 grams of raisins
1 ½ teaspoon of vanilla extract
1 teaspoon of baking powder
¼ teaspoon of cinnamon powder
1 pinch of sea salt
50-60 grams of pomegranate seeds
6 medium-sized strawberries, finely sliced
½ a ripe mango, cut into small chunks
Maple syrup


In a large measuring jug, mix together the buckwheat flour, coconut flour, baking powder, cinnamon powder and salt and set aside.
In a food processor blend the hazelnut milk, Azada Hazelnut Oil, the raisins and vanilla extract until almost smooth.

Pour the blended milk mixture into the flour mixture and stir well. Place the batter in the fridge to set for 1 hour.

Meanwhile, place the mango pieces into a juice blender and a little Azada Hazelnut Oil. Blend until a smooth puree and set in the fridge.

After about 55 minutes heat up the waffle maker and brush a little Azada Hazelnut Oil around the base and top to add a little extra crispiness to the waffles.

Pour about 2 small ladles of the batter into each waffle section and close shut. Cook each waffle according to the recommended time of the waffle maker. My waffle maker needs about 3 minutes for golden, crispy waffles.

Once the waffles are ready, top with the mango puree, pomegranate seeds, sliced strawberries and a generous drizzle of maple syrup.

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