WAFFLES WITH PEACH MELBA NICE CREAM AND RASPBERRY SWIRL

Makes 6 waffles or serves 3–6

For the waffles:

225 g (8 oz/1½ cups) plain (all-purpose) flour
1 tbsp baking powder • 1 tbsp coconut sugar
a pinch of sea salt • 2 large eggs • 310 ml (10½ fl oz) almond milk
60 ml (2 fl oz) coconut oil, melted or vegetable oil
1 tsp vanilla extract

For the peach melba nice cream:

125 g (4 oz/1 cup) tinned peaches, drained, plus extra to serve
250 ml (8½ fl oz) tinned coconut milk, chilled (thick part only) • 2 bananas, peeled and frozen
125 g (4 oz /1 cup) cashews, soaked for 4–6 hours, then drained
60 ml (2 fl oz) coconut oil, melted or vegetable oil • 60 ml (2 fl oz) honey
60 g (2 oz/¼ cup) cane sugar • 1 tsp vanilla extract

For the raspberry swirl:

125 g (4 oz/1 cup) raspberries, fresh or frozen
2 tbsp maple syrup

Peach melba is such a classic combination. You can use either fresh or tinned peaches, although for this recipe, I prefer using tinned as they tend to be more flavourful.

Preheat the waffle iron. Whisk the flour, baking powder, coconut sugar and salt in a bowl. Add the remaining ingredients, whisking until just blended. Let the batter sit for 5 minutes. Ladle enough batter to cover about two-thrids of the surface of the waffle iron and cook until golden.

To make the peach melba nice cream, blend half the peaches with the remaining ingredients. Then stir in the remaining peaches so you get some nice chunks. Set aside.

Make the raspberry swirl, by mashing the raspberries and maple syrup together. Swirl the raspberry mixture through the peach melba nice cream. Allow to set in the freezer for a couple of hours before serving on top of the waffles alongside slices of peach.

Note: Ideally, you’ll need a waffle iron for this recipe but you can just treat the waffle batter as pancakes if you don't have the kit.