Half term cooking inspiration: Lucinda Miller's apple and cinnamon buckwheat waffles

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Half term is on the horizon, so to keep you busy, we bring you Lucinda Miller's delicious waffle recipe for parents and children to make together at home. Happy cooking!

Apple & Cinnamon Buckwheat Waffles

A naturally sweet apple and cinnamon waffle which will make your kitchen smell amazing! There is also a whole carrot grated into the batter, so this is a brilliant way to getting extra vegetables into everyone. A brilliant breakfast for lazy weekends or an after-school snack.

Suitable for the whole family, even weaning babies from 6 months. I use buckwheat flour and ground almonds to give these waffles boost of calcium and magnesium as well as some protein. They are easy to make nut-free for school lunch boxes.

You can use less coconut sugar if you prefer, but this amount seems to give them enough sweetness to bring out the taste of the apple and cinnamon to make them seem like a treat.

My waffle maker is a Breville DuraCeramic. There are so many to choose from and I particularly like this one as it’s not made from Teflon, you can click out the plates to wash them and the waffles don’t stick!

Makes: 7 waffles
Preparation: 5 minutes
Cook time: 20 minutes

Ingredients:
160g buckwheat flour
100g ground almonds
300ml milk (of choice)
40g coconut sugar (or light muscovado)
1 egg
1 apple (peeled and grated)
1 carrot (peeled and grated)
2 tbsp cinnamon powder
olive oil (just a little, for greasing)
maple syrup

Instructions:

Place all the ingredients in a large bowl and mix together. No need to make the mixture too smooth.

Grease your waffle maker with a light brush of olive oil.

Turn on your waffle maker to a medium heat and pour a ladle of the mixture into the lower plate. Be careful not to overfill it, otherwise the mixture will come pouring out of the sides and make a mess.

Close the lid and let the waffle cook for 5 minutes. Repeat until you have used up all the batter.

If you like them extra crispy then pop them in a warm oven or toaster for a minute or two at the end.

Serve with a dash of maple syrup (over 12 months) and some chopped apple or mixed berries.

Recipe notes:

Nut Free – swap ground almonds for tahini, sunflower butter, cream cheese or silken tofu
Egg Free – swap egg for 1 tablespoon of ground flaxseeds, mixed into 2 tablespoons of water
Low Histamine – use almond milk and swap cinnamon to allspice
Stores in a cake tin for 3 days or bagged in the freezer for up to 3 months. Pop in the toaster from frozen to make a speedy brekkie.

Lucinda Miller is the clinical lead of NatureDoc and runs a team of UK-wide nutritional therapists specialising in women’s and child nutrition as well as running an online health food shop . She has been practising as a naturopath for over 20 years, qualified in Functional Medicine and is author of the bestselling cook book The Good Stuff. She has three children and lives in Wiltshire and has just published her latest book, 'I Can't Believe It's Not Baby Food'.

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Half term cooking inspiration: Lucinda Miller's apple and cinnamon buckwheat waffles

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