Snack, Second breakfast

Buckwheat and chestnut chickpea waffle made from 1 cup buckwheat flakes, ½ cup chestnut flour, ½ cup chickpea flour, 1 pinch of salt and enough water to make a thick, runny batter. Mix the dough in a bowl with a lid and leave to stand in the fridge overnight. The next day, add a little more water if the dough has become too firm.

Waffle heart with butter and honey

Waffle heart with pumpkin seed puree and orange marmalade

Waffle heart with tahini (sesame puree) and banana