California Walnut waffles with date drizzle
Give your brunch a Californian makeover with these California Walnut waffles with date drizzle
With the crunch of California walnuts, indulgently drizzled with date syrup, these waffles are perfect for a weekend brunch. Say hello to breakfast, California style.
Preparation time: 45 minutes
Ingredients (serves 4)
300g spelt flour
1 ½tsp baking powder
Pinch of salt
¼tsp bicarbonate of soda
2 eggs
170ml buttermilk
170ml milk
40ml honey
50g melted butter (plus extra for greasing)
60g California walnuts, toasted and chopped
2 bananas, sliced
For the sauce:
1tbsp coconut oil
1tbsp walnut butter
30ml date syrup
Pinch of salt
Method
Sift the flour, baking powder, salt and bicarbonate of soda into a large mixing bowl.
Whisk the eggs in a jug along with the buttermilk, milk, honey and melted butter.
Whisk the wet ingredients into the dry ingredients until you have a smooth batter, and leave to rest for 30 minutes.
Grease your waffle iron liberally with butter, sprinkle in some of the chopped walnuts, and heat until hot.
Cook the batter in batches until all the batter is used up, keeping the waffles warm as you go.
In a small saucepan gently heat the coconut oil, walnut butter and date syrup to form a sauce, then stir in a pinch of salt.
Serve with the waffles with the sliced bananas, drizzle with the date sauce, and sprinkle with toasted walnuts to finish.
Recipe courtesy of California Walnuts
You might also like this raw date, fig and blackberry cake or this polenta muffins recipe.
