- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Here’s an extra incentive to feed your sourdough starter: waffles! Orfhlaith Noone keeps the daily discard in a jar in the fridge and once she has enough she makes a batch of waffles for a weekend breakfast treat. |
These waffles are great with traditional sweet toppings like maple syrup and berries, but they also work well with a savoury breakfast spread. If you're going savoury, reduce the sugar to 1 tsp - but don’t leave it out entirely. The sugar gives the dormant starter a little boost.
The batter will keep well in the fridge for a few days, so you don’t need to cook them all at once. Cooked waffles also freeze well, just pop them in the toaster to reheat.
If you don’t have a waffle iron the batter makes excellent pancakes too.
Makes approximately 10 waffles, depending on your waffle iron.
IngredientsThe night before:
The next morning:
|
Method
|
Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
