Leek Waffles
Description
Made In Hackney';s Sarah can never get excited about leeks. Wait! Maybe this recipe from our cookery teacher Ceri Jones can change that. It looks and tastes delicious. Bring on the leeks.
Ingredients
- <p>Serves 4</p><p>For the leeks:</p><p>2 large leeks
- thinly sliced</p><p>2 teaspoons olive oil</p><p>salt</p><p><strong>For the batter</strong></p><p>200 mls almond Milk</p><p>1 teaspoon apple cider vinegar</p><p>2 tablespoons olive oil</p><p>180 g buckwheat flour</p><p>40 g tapioca flour</p><p>2 tablespoons nutritional yeast</p><p>1 teaspoon bicarb of soda</p><p>¼ teaspoon salt</p><p>black pepper</p>
Instructions
- 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
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