CARROT AND POPPY SEED WAFFLES Kids will love this healthy and tasty alternative to bland shop-bought waffles, says Lucinda Miller in ‘The Good Stuff’ (Short Books, £20). Fussy eaters won’t spot the carrot and the poppy seeds boost calcium, iron and zinc levels.
1 Preheat the oven to 180°C (160°C fan), gas mark 4 and lightly grease the waffle maker with a little coconut or olive oil, using a piece of kitchen paper. 2 Measure the oats into a food processor and blitz for about 1 minute, or until they reach a flour-like consistency. 3 Transfer the oats to a large bowl and stir in the coconut, or muscovado,
sugar, baking powder, poppy seeds and salt, before adding the grated carrot, along with the milk and yogurt. 4 Add one egg at a time, beating well after each addition until all the ingredients are combined. 5 Turn your waffle maker to the highest setting and pour a ladleful of the mixture into the lower plate. Be
careful not to overfill it or the mixture will pour out of the sides. Close the lid and let the waffle cook until it is golden brown on both sides – about 2 minutes. 6 Remove from the waffle maker and place on a baking tray. At this stage, the waffle will be quite soft, so pop it into the oven for 5 minutes to crisp up. Repeat until you have 5-6 waffles.
PHOTOGRAPHS: ANDREW BURTON FROM ‘THE GOOD STUFF’ BY LUCINDA MILLER; GETTY IMAGES; ALAMY. *SCIENCEDAILY.COM/ RELEASES/2018/10/181016110116.HTM
MAKES 5-6 WAFFLES l 200g porridge oats l1 tbsp coconut sugar or light muscovado sugar l 1 tsp baking powder l 1 tbsp black or white poppy seeds l Pinch of fine sea salt l1 medium carrot, peeled and grated l 200ml whole milk l 120ml plain Greek yogurt l 3 free-range eggs l Coconut or olive oil, for greasing the waffle maker
F E B R U A R Y 2 0 1 9 P SYC H O LO G I E S M AG A Z I N E 83
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