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Course Breakfast, Brunch, lunch, Snack
Servings 4 People
Calories 1022 kcal
Ingredients
- 4 tbsp milk of your choice
- 2 medium free-range eggs
- 2 tbsp maple syrup
- 2 tsp cacao powder sieved
- pinch of salt
- coconut oil for greasing
- 4 thick slices of bread we like a good sourdough
- Granola butter makes 450g
- 300 g almonds
- 100 g rolled oats
- 4 tbsp extra virgin olive oil
- 2 tbsp coconut oil
- 1 tbsp coconut sugar optional
- 1 tsp ground cinnamon
- 1 tsp instant espresso powder optional
- 1 tsp salt
- 5 tbsp raisins
Instructions
- Preheat your waffle iron.
- In a bowl, whisk together the milk, eggs, maple syrup and cacao, along with the salt.
- Lightly brush the waffle iron with coconut oil to grease.
- Dip the bread slices into the milk mixture, one slice at a time, so each piece is well coated. Place the dipped bread in the waffle iron (you may have to work in batches) and cook for 3 minutes until golden and crisp. Cut into triangles and serve with the Granola Butter (for dunking) and fresh berries.
- For The Granola Butter
- Preheat the oven to 160°C (325°F/Gas 3).
- Place the almonds and oats on a baking sheet and roast for 15–18 minutes, or until golden and fragrant. Ensuring they are well-roasted will give you a more deeply flavoured nut butter and will also aid the blending process. Check if they are ready by breaking an almond in half: it should look lightly browned in the middle.
- Transfer the almonds and oats to a high-speed food processor, reserving a handful for later, and blend for 10–15 minutes. Be patient: first it will turn into a fine flour, then it will become a big lump, and finally it will turn into a thick nut butter. You’ll need to stop and scrape down the sides every now and again, and, depending on the strength of the food processor, it might also need a rest so it doesn’t overheat.
- Add the remaining ingredients and mix again for just a minute: this will add flavour and loosen up the butter into a runnier consistency, while providing crunch and texture from the reserved nuts and raisins. Pour into a clean jar and seal with a lid. This will keep at room temperature for up to a few weeks.
Notes
Nutrition
Calories: 1022kcalCarbohydrates: 92gProtein: 30gFat: 64gSaturated Fat: 12gPolyunsaturated Fat: 12gMonounsaturated Fat: 36gTrans Fat: 0.02gCholesterol: 84mgSodium: 1028mgPotassium: 964mgFiber: 15gSugar: 15gVitamin A: 145IUVitamin C: 1mgCalcium: 302mgIron: 7mg
Keyword Chocolate Waffle Toast, David Frenkiel, GREEN KITCHEN, Luise Vindahl, Waffle Toast Recipe
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