For Waffle Week Wednesday, we’ve got Ashley from Cookie Monster Cooking sharing some delicious eats. Ashley not only has the most beautiful food, she is also a HUGE lemonade fan, like me. I die over her concoctions! I’m super excited about her waffles, a super fun twist on PB and J!
Hi there! I’m Ashley from Cookie Monster Cooking and I am so excited to be part of Waffle Week 2014!
I am a waffle girl all the way when it comes to the great waffle or pancake debate. Nothing beats a crispy delicious waffle in my opinion. Although if we’re being honest I am absolutely horrible at flipping pancakes so that may also have a teensy little impact on my stance on this important matter.
But. Let’s discus the delicious almond butter and jelly waffles that I am sharing with you today. Because they are a new favorite at my house. And are just further fueling my need to always have at least two jars of almond butter on hand at all times. Because I don’t know what I would do if we ever ran out. It would be a travesty.
So the waffle base itself is filled with almond butter and your favorite type of preserves – for me, that’s strawberry. But use whatever you like! It’s not an overly sweet base and other than the preserves we’re only using a little bit of honey to sweeten them up.
Because we want to leave room for the toppings. Oh the toppings. Now I say go with whatever you enjoy, but my personal favorite way to eat these is with a bunch of fresh berries and some additional almond butter either smeared or drizzled on top. If you’re feeling jazzy, go ahead and also sprinkle on just a touch of powdered sugar. Amazing.
And finally, be sure to go ahead and make the full batch. These freeze fantastically. That way you can pull them straight out of your freezer and just pop one into the toaster for a quick breakfast. Total win.
- For the waffles:
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk (I use whole milk or 2%)
- 1/3 cup melted coconut oil, cooled slightly*
- 1/3 cup creamy almond butter
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1/3 cup strawberry preserves
- Serving ideas:
- additional almond butter
- additional strawberry preserves
- fresh berries
- maple syrup
- confectioners’ sugar
- slivered almonds
- To make the waffles - in a large bowl, whisk together the flour, baking powder and salt. In a medium bowl, whisk together the eggs, milk, coconut oil, almond butter, vanilla extract and honey. Pour into the bowl with the dry ingredients and mix until incorporated (the batter will be lumpy). Drop the strawberry preserves into the batter in small dollops and swirl into the batter (but don’t mix it all the way in).
- Preheat a waffle maker. When hot, pour the recommended amount of batter into the waffle maker according to the manufacturer’s instructions. Cook until golden brown. Repeat with the remaining batter.
- Serve with whatever toppings you would like!
- *Melt the coconut oil first then measure out the correct amount, otherwise you may use too much.