Spring is the season for lazy, luxurious breakfasts. Enjoy this weekend with an indulgent stack of waffles, topped with vibrant red fruits, trickled with maple syrup. This recipe, is the stuff dreams are made of, coconut shavings, soy milk, buckwheat flour and ground almonds, enriched with olive oil to create that one power waffle for an ultimate breakfast, need I say more?

waffle 2_edited

Serves 2

2 tablespoons Azada Almond Oil
130 grams buckwheat flour
50 grams ground almond flour
25 grams coconut shavings
1 tsp baking powder
½ teaspoon sea salt
½ teaspoon cinnamon powder
2 large eggs
1 tablespoon soft brown sugar
250 ml any type of milk (oat / soy / rice etc).
50 grams unsalted butter, room temperature + a little extra for the waffle iron


Gently heat the milk in a milk pan over low heat, along with the butter, salt and sugar. Whisk together, until combined. Sift the buckwheat flour overt the mixture and whisk. Cover with cling film and leave to rest for an hour at room temperature.

Next, heat your waffle iron, then whisk in Azada’s Almond Oil, the eggs, baking powder, cinnamon powder, coconut shavings and ground almonds to the waffle mixture. Brush the iron with a little butter, then place a large spoonful of the batter into the centre of the waffle iron and cook the waffles according to the appliance instructions.

Using a fork, carefully lift the cooked waffles and place onto a plate to be kept in a warm oven until you are ready to serve. Serve with a little maple syrup, fresh fruit, or a sprinkle of flaky sea salt. Enjoy as a lovely breakfast with the perfect pot of tea.

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