Breakfast waffles

• 120g plain flour
• 200ml Fortisip PlantBased 2kcal Pea Mint flavour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp ground pepper
• 1 tsp dried mixed herbs
• 25g vegan parmesan, finely grated

To serve:

• ½ a ripe avocado, sliced
• 40g vegan cream cheese
• Sliced breakfast radishes
• Cherry tomatoes

1. In a bowl, mix the flour, baking powder, salt, ground pepper, mixed herbs and grated parmesan. Whisk in the Fortisip until you have a smooth batter.
2. Heat your waffle iron (you may need to brush with a little oil if not non-stick at this stage), spoon on the waffle batter and cook for 3-4 minutes until golden and crisp around the edges.
3. Place the waffles onto a serving plate and top with the vegan cream cheese, sliced avocado, cherry tomatoes and sliced radishes.

Chef's tips:

• You can batch make these waffles and freeze for up to 3 months until needed. To re-heat, place into a toaster until heated through.
• Add 1 tsp of vegan pesto to the waffle batter or 2 tsp of tomato puree to the waffle batter.
• The waffles are great topped with veggie bolognese or curry for a quick and easy dinner.
• Eat warm, spread with vegan butter; great to dip into a soup; or cut into cubes for croutons for a salad or soup.