Just the title of this recipe from Pip & Nut makes my tummy rumble! Scroll down to find out how to make the most delicious waffles filled with cherries and smooth almond butter. Yum!
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.
Makes 4 / Takes 20 min
- 100g/3⁄4 cup plain (all-purpose) flour
- 50g/1⁄2 cup almond flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 eggs
- 225ml/scant 1 cup almond milk
- 1⁄2 Tbsp coconut oil, melted
- 120g/1⁄2 cup almond butter
- 150g/51⁄4oz cherries, pitted and quartered TO FINISH AND SERVE
- Icing (confectioners’) sugar
- Coconut yoghurt
- Almond butter
- Cherries, pitted
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 and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15) Photography © Adrian Lawrence