We have been huge fans of David and Luise from Green Kitchen Stories for years. They really are the OGs of the “foodstagram” and are famous for their beautiful food photography and of course, their delicious veggie recipes. From their latest book GREEN KITCHEN: Quick + Slow we’re sharing their Chocolate Waffle Toast to give you a glimmer of just how gorgeous this recipe book is!

For the longest time, our waffle iron collected dust and was only used once or twice a year. But once we figured out that a waffle iron is superior to a toaster or a toasted sandwich-maker, it became more of a family friend. It gives savoury sandwiches the crunchiest crust and works just as well for French toast. Here we dip good bread in chocolate batter, toast it in a waffle iron, cut it into triangles and dunk it in our favourite Granola Butter.

Waffles

INGREDIENTS – Serves 4

4 tbsp milk of your choice
2 medium free-range eggs
2 tbsp maple syrup
2 tsp cacao powder, sieved
pinch of salt
coconut oil, for greasing
4 thick slices of bread (we like a good sourdough)

To serve

4 tbsp Granola Butter (recipe below!)
100 g (3½ oz) mixed fresh berries

METHOD

Preheat your waffle iron.

In a bowl, whisk together the milk, eggs, maple syrup and cacao, along with the salt.

Lightly brush the waffle iron with coconut oil to grease.

Dip the bread slices into the milk mixture, one slice at a time, so each piece is well coated. Place the dipped bread in the waffle iron (you may have to work in batches) and cook for 3 minutes until golden and crisp.

Cut into triangles and serve with the Granola Butter (for dunking) and fresh berries.

No waffle iron? You can make this recipe in a griddle pan or frying pan.

Hidden raspberry pockets! If you want to make this even better, take a thick slice of bread, then cut a thin slit in the side and stuff it with mashed raspberries before dipping it in batter and toasting it. Yum!

Granola butter

INGREDIENTS – Makes 450g

300g almonds
100g rolled oats
4 tbsp extra virgin olive oil
2 tbsp coconut oil
1 tbsp coconut sugar (optional)
1 tsp ground cinnamon
1 tsp instant espresso powder (optional)
1 tsp salt
5 tbsp raisins

METHOD

Preheat the oven to 160°C (325°F/Gas 3).

Place the almonds and oats on a baking sheet and roast for 15–18 minutes, or until golden and fragrant. Ensuring they are well-roasted will give you a more deeply flavoured nut butter and will also aid the blending process.

Check if they are ready by breaking an almond in half: it should look lightly browned in the middle.

Transfer the almonds and oats to a high-speed food processor, reserving a handful for later, and blend for 10–15 minutes.

Be patient: first, it will turn into a fine flour, then it will become a big lump, and finally, it will turn into a thick nut butter. You’ll need to stop and
scrape down the sides every now and again, and, depending on the strength of the food processor, it might also need a rest so it doesn’t overheat.

Add the remaining ingredients and mix again for just a minute: this will add flavour and loosen up the butter into a runnier consistency while providing crunch and texture from the reserved nuts and raisins.

Pour into a clean jar and seal with a lid. This will keep at room
temperature for up to a few weeks.

GREEN KITCHEN: Quick + Slow by David Frenkiel & Luise Vindahl (Hardie Grant, £27) Photography by David Frenkiel