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Recipe: Chestnut and almond waffles with strawberry chia jam from The Good Life Eatery

Breakfast has never looked better with these healthy chestnut and almond waffles

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Try these delicious and nutritious chestnut and almond waffles with strawberry chia jam from The Good Life Eatery

Chestnut and Almond Waffles

Makes 7 waffles

Ingredients for the chestnut and almond waffles:

170g gluten-free chestnut flour or other gluten-free flour
170g almond flour or finely ground almonds
A pinch of salt
1¾ tsp baking powder
4 eggs
10g pure vanilla paste or 2 vanilla pods
130g vegetable oil
50g maple syrup or honey
50ml sweetened almond milk


A waffle maker


Preheat the waffle maker and spray with oil. If your waffle maker has a temperature setting, set it to 240°C/475°F.

Put the chestnut flour, almond flour, salt and baking powder into a large bowl and mix together, making sure there are no lumps.

In another bowl, stir the eggs, vanilla, oil, maple syrup and almond milk together. Add the dry ingredients and stir gently to a thick smooth batter. Don’t over mix otherwise the waffles will be heavy.

Ladle the mixture into the waffle maker and close it. Cook until the waffle maker’s indicator light shows that the cooking time is complete, or until no more steam comes out. Open the maker carefully; the waffles should be golden brown and crispy.

Serve the waffles with quartered fresh strawberries, strawberry jam (below) and maple syrup.



Strawberry chia jam

Makes about 600g


600g strawberries, fresh or frozen
100g honey or coconut sugar
2 tbsp vanilla extract
1 tbsp lemon juice
Finely grated zest of 1 lemon
100g chia seeds


A blender
A sterilised jar


If using fresh strawberries, hull and quarter them.

Put the strawberries, honey or sugar, vanilla, lemon juice and lemon zest into a saucepan and cook over a medium heat until the mixture starts to bubble, then lower the heat and cook gently for 30 minutes.

Remove the pan from the heat and add the mixture to a blender. Blitz until smooth or to your desired consistency. If you like your jam chunky then you can omit this step.

Pour the mixture back into the saucepan and stir in the chia seeds well – you can just use the saucepan as a bowl to avoid getting another bowl dirty.

Pour the jam into a sterilised jam jar and leave to cool. Seal with a sterilised lid and store in the fridge for up to 3 weeks, ready for dolloping on waffles or whatever else you fancy.

Recipe taken from ‘The Good Life Eatery Cookbook’ (2016, £20) by Shirin Kouros and Yasmine Larizadeh.

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