Leek Waffles 

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Leek Waffles 

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

Serves 4

For the leeks:

2 large leeks, thinly sliced

2 teaspoons olive oil

salt

For the batter

200 mls almond Milk

1 teaspoon apple cider vinegar

2 tablespoons olive oil

180 g buckwheat flour

40 g tapioca flour

2 tablespoons nutritional yeast

1 teaspoon bicarb of soda

¼ teaspoon salt

black pepper

Method

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). 
5. 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