If you’re paying attention to all my recipes, then yes, these waffles are similar to last week’s financiers. I was inspired by the texture of the financiers, which comes from the almond flour, to attempt something like Belgian waffles without being so sweet. These waffles get most of their flavor from the nutty buckwheat and almond flour combination, which also makes them hefty and filling. They’re excellent as part of a winter brunch menu (that’s what’ll be coming in the Sunday newsletter), but leftovers also reheat perfectly in the toaster.
Buckwheat almond waffles (v, gf)
Buckwheat almond waffles (v, gf)
Buckwheat almond waffles (v, gf)
If you’re paying attention to all my recipes, then yes, these waffles are similar to last week’s financiers. I was inspired by the texture of the financiers, which comes from the almond flour, to attempt something like Belgian waffles without being so sweet. These waffles get most of their flavor from the nutty buckwheat and almond flour combination, which also makes them hefty and filling. They’re excellent as part of a winter brunch menu (that’s what’ll be coming in the Sunday newsletter), but leftovers also reheat perfectly in the toaster.