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.
100g/¾ cup plain (all-purpose) flour
50g/½ cup almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
225ml/scant 1 cup almond milk
½ tablespoon coconut oil, melted
120g/½ cup almond butter
150g/2/3 cherries, pitted and quartered
To finish and serve
Icing (confectioners’) sugar
Heat up your waffle iron.
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.
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 (confectioners’) sugar, top with coconut yoghurt, drizzle with almond butter and scatter with more cherries.Pip & Nut: The Nut Butter Cookbook