Cookie Crunch Waffles

Breakfast

Sweets

Try with your favourite f&f nut butter!

Vegan friendly

Vegetarian

WHAT YOU'LL NEED

1 1/2 cups soy milk
2 tsp apple cider vinegar
Juice of 1/2 lemon
1 tsp vanilla essence
2 cups flour
1 tsp baking powder
Pinch of salt
1/4 cup Fix & Fogg Cookie Time® Cookie Crunch

Toppings

Banana
Raspberries
Cookie butter caramel (1/2 cup Cookie Crunch, 1 tsp coconut oil)

"Image of delectable Cookie Crunch Waffles topped with a generous dollop of Fix & Fogg Cookie Time Cookie Crunch Peanut Butter, creating a delightful breakfast treat."

METHOD

1. In a small bowl mix together the soy milk, ACV, lemon juice and vanilla essence and set aside for a few minutes to thicken into vegan ‘buttermilk’.

2. In a large bowl, sift flour, baking powder and salt before slowly adding in the vegan buttermilk and Fix & Fogg Cookie Time® Cookie Crunch. Mix together until just combined.

3. Scoop the batter into the pre-heated waffle iron 1/2 a cup per waffle.

4. Serve with fresh banana, raspberries and drizzle in Cookie Time® Cookie Crunch caramel (melted Cookie Crunch and 1 tsp coconut oil!).