Waffles

Time

Prep:

15 minutes

Cooking:

30 minutes

Resting:

30 minutes

Nutrition Information

Servings: 10

Calories per serving: 214 kcal

Calories per 100g: 285 kcal

Ingredients

250g flour

125g butter

25g sugar

250ml milk

2 eggs

1 packet vanilla sugar

1/4 tbsp baking powder

salt

Instructions

Batter

Make sure all ingredients are at room temperature.

Beat the butter together with a dash of salt until creamy. Mix the vanilla sugar und regular sugar, then alternate between adding the sugar and milk, mixing until all the sugar granuals have incorperated. Then sieve the flour and fold it carefully into the mixture.

Bake

Preheat a waffle iron, spread some butter on it to stop the waffles from sticking. Then bake the waffles for around 3 minutes, or until they are golden brown.

Serve

Serve with your choice of toppings, such as chocolate spread, jam or peanut butter, as well as fresh fruit or bits of chocolate.

Storage

Store for up to 3 days in an airtight container in the fridge, warm up before serving.

Notes

Feel free to replace the butter with margarine for a diary free option.

In terms of toppings, there are really no limits. Personally I really enjoy adding chocolate spread, fresh berries (when in season), mango, banana and cut up chocolate pieces.

Chocolate Hazelnut Granola

Time

Prep:

10 minutes

Cooking:

20 minutes

Nutrition Information

Servings: 12

Calories per serving: 246kcal

Calories per 100g: 506 kcal

Ingredients

100g oats

150g hazelnuts

50g pumpkin seeds

5 medjool dates

75g peanut butter

1 tbsp coconut oil

75g dark chocolate

Instructions

Granola Base

In a large bowl mix together the oats, hazelnuts and pumpkin seeds.

Peanut & Date Caramel

Soak the dates in boiling water for 5 minutes. Drain and blend them together with the peanut butter and coconut oil. You can use a food processor or even just a fork for this. Add some of the soaking water if the mixture is too thick

Bake

Mix together the caramel and granola base until chunks begin to form. Transfer the mixture to a lined baking sheet and bake in a preheated oven at 180 degrees celsius for about 20 minutes. Stir every 5-10 minutes to ensure the granola browns evenly and does not burn. Remove from the oven and let cool completely on the baking tray.

Chocolate Chunks

Chop the chocolate into chunks and add them to the cooled granola

Storage

Store in an airtight container for up to two weeks

Notes

If you don’t have medjool dates, feel free to replace them with 120g of any other dates. These might require longer soaking before being blended.

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

To ensure this recipe is vegan, make sure to check the ingredient label on the chocolate. Most dark chocolate is vegan.