LONG WEEKEND WAFFLES WITH JESSICA PRESCOTT
Obus Lover Jessica Prescott shares the Easter Waffle Platter that her kids are obsessed with. Complete with an almond meal twist, cheeky chocolate eggs and fresh fruit.
Enjoy a sleep in this long weekend and throw this platter together for a late breakfast or afternoon treat.
Ingredients List (makes 8 waffles)
For the waffles:
- 4 eggs
- 200ml milk (or Bonsoy)
- 80g maple syrup
- 110g almond flour
- 250g self-raising flour
- 1.5 teaspoons cinnamon
- ½ teaspoon vanilla powder or a teaspoon of vanilla essence
- Pinch of nutmeg
- Pinch of salt
- Coconut oil for greasing the waffle pan
- Yoghurt of your choice
- Cacao nibs
- Flaked coconut
- Fruit of your choice (We’ve used berries but you can use apples, pears, figs, oranges, passionfruit, stone fruit – whatever is available when you make these)
- Little chocolate eggs (if making these at Easter)
- Turn on your waffle iron.
- Whisk together the eggs, milk and maple syrup.
- Add the remaining ingredients and whisk until you have a smooth batter. It will be on the thick side, but feel free to add an extra 50ml milk if it feels toooo thick (this can sometimes be the case if using small eggs).
- Grease your waffle iron with coconut oil. I use a pastry brush for this.
- Pour half the mixture into the waffle iron. Cook until the light goes off, then transfer to a wooden board with a pair of tongs. Repeat with the other half of the batter.
- Assemble all of your goodies onto a serving platter and enjoy!
- Weigh out all the ingredients the night before so there’s no measuring in the morning.
- The addition of extra eggs + almond give kids a boost of protein and healthy fats.
- Pick seasonal fruits for the best results (and to make the recipe feel different and exciting each time).