Breakfast Time

Hearty Buckwheat Waffles with Strawberries

Makes: 4 waffles, serves 2

This breakfast ticks all the boxes in terms of comfort, indulgence and appeasing that insatiable sweet tooth that we all have.

• 60ml (2 fl oz) melted coconut oil, plus 1 tbsp for the waffle iron
• 375ml (13 fl oz) almond milk, shop-bought or home-made
• 200g (7oz) buckwheat flour
• 3 tbsp cacao powder
• ½ tsp baking powder
• ½ vanilla pod (bean), scraped, or ½ tsp ground vanilla pod
• Pinch of salt

To serve:

• 230g (8 oz) coconut yoghurt, shop-bought or home-made
• 1 tsp grated lemon zest
• 1 tbsp maple syrup, plus extra for drizzling
• ½ vanilla pod (bean), scraped, or ½ tsp ground vanilla pod
• Handful of fresh fruit
• Micro herbs and edible flowers (optional)

1 Start by heating the coconut oil in a pan on medium heat with the almond milk.

2 Place all the remaining waffle ingredients, including the melted coconut oil and almond milk, into a bowl and mix well.

3 Heat up the waffle iron and dab or brush with coconut oil. We use the small waffle iron where the waffles come out looking like a four-leaf clover. Ladle some of the batter mixture into the iron and cook until super crispy.

4 While the waffles are cooking, pimp up the coconut yoghurt with lemon zest, maple syrup and the vanilla, stirring to combine.

5 Once the waffles have been cooked, serve with a dollop of the coconut yoghurt, fruits, micro herbs and edible flowers, if using, and drizzle with maple syrup.

Cacao Spiced Granola with Baked Pear

Serves: 8

This is the pear-fect gut-friendly breakfast recipe – containing pears (a whopping 6.2g of fibre per 100g), cacao (full of antioxidants), pomegranate (packed