1. 1. Heat the oil in a frying pan, and cook the leeks in a pinch of salt for about 10 minutes, until completely soft.
2. Add the apple cider vinegar to the almond milk and leave sit for 5 minutes, while it curdles. Then add the olive oil and stir till combined.
3. Combine the dry ingredients (flours and salts) together in a separate bowl, then pour in the milk and stir.
4. Add the cooked leeks to the batter along with the nutritional yeast and stir. If the batter is too stiff add a little water (this will depend on the flour you are using, some absorb more than others). , Cook according to waffle maker instructions. Mine takes around 6 minutes in total.

This fab recipe comes from Made In Hackney cookery teacher Ceri Jones of Natural Kitchen Adventures