We use a waffle maker to make our waffles, if you over fill them they make a horrible mess so don’t over fill the cavities. However you can also use a silicon waffle mould and cook them in the oven, but the texture and overall outcome are different to being done in a machine and they taste much naughtier.
One little tip if using a machine, do NOT use frylight on the plates, dab a little oil on a piece of tissue and rub it over the plates before preheating, this keeps the plates clean and prevents them from being ruined by the frylight and makes it easier to clean.
Some recommended items from our kitchen to make our waffles…
- Either a waffle maker or a silicon waffle mould.
- We use a NUTRiBULLET to blend and mix a lot of our recipes, its easy to clean and store and affordable. Also great if you are into health and fitness and have lots of shakes and smoothies. Also great for making iced tea/coffee so is widely used and not just a kitchen ornament like a lot of appliances.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.
Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.
Thank you.
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INGREDIENTS:
- 45g Tesco raisin wheats
- 1 egg
- ¼ teaspoon baking powder
- 1 teaspoon ground mixed spice
- 1 tablespoon TRKG cinnamon syrup (See here for info on these syrups)
- 2 heaped tablespoons fat free greek yogurt
Stewed apples:-
- 1 teaspoon TRKG cinnamon syrup (See here for info on these syrups)
- 1 teaspoon ground mixed spice
- 1 cooking apple, peeled and cored
Optional extras for toppings:
- Toffee sauce
- Toffee popcorn
- Ice-cream
METHOD:
- Preheat your waffle machine (or follow any instructions your machine provides).
- Blitz the fruit wheats in a blender, (don’t worry about the lumps of the fruit as that adds to the recipe keeping them chunky) and tip into a mixing bowl.
- Add the mixed spice and baking powder and give a little stir.
- Whisk the egg and syrup together until pale, whisk in the yogurt and pour into the wheat mixture.
- Grate roughly a quarter of the cooking apple into the mixture and stir through giving everything a good mix.
- Leave the mixture to stand for 5 minutes, the batter should go puffy and airated.
- Once the waffle machine is heated add the batter into the machine and cook for 5-6 minutes (you may need to experiment here or follow instructions from your machine as they will all vary).
- Meanwhile dice the remaining apple into small chunks and add to a saucepan with 3 tablespoons water, the cinnamon syrup (add more if the apple is very tart), mixed spice and simmer on a low heat until softened.
- Once everything is cooked simply layer up your waffles with the stewed apple and any toppings you wish to use.
NOTES:
- The waffles can be made in advance and popped in the toaster to heat through.
- The waffles can also be batch made, frozen between sheets of baking paper and in an airtight box, defrost fully then pop in the toaster to heat.
Hickmans Slim Kitchen 