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With the end of the summer holidays fast approaching, we’re all too aware of the challenges of getting back into a routine. To help, we asked nutritionist for another of her mouth-watering recipes – and her hazelnut and quinoa waffles are perfect for speedy breakfasts on the go, hungry mouths at the end of a busy school day and perfect fuel for sports matches. Best of all, they’re full of goodness too.

Both children and adults love the combination of hazelnuts and chocolate in these mouth-watering waffles. You will find it hard to believe that are not full of N**ella!

A meal in one, these scrumptious waffles contain healthy fats and protein as well as a whole courgette! The waffles are naturally gluten-free and use quinoa flakes and hazelnuts as the base of the batter. Suitable from 12 months plus.

Makes: 7 waffles
Preparation time: 5 minutes
Cooking time: 20 minutes 

Ingredients:
150 g Hazelnuts (whole)
100 g Quinoa Flakes
1 tsp Baking Powder
3 tbsp Cacao Powder (or cocoa powder)
2 tbsp Coconut Sugar
1 Courgette
3 Eggs
1 tsp Vanilla Extract
2 tbsp Maple Syrup
6 tbsp Milk
50 g Chocolate Drops

Instructions:

1. Turn on waffle maker and set to the highest heat. 
2. Place the hazelnuts and quinoa flakes in your food processor and grind up for one and half minutes until the hazelnuts are ground up into a rough flour. 
3. Add in the baking powder, cacao powder and coconut sugar, and blend for a few seconds. 
4. Grate in the courgette using a very fine grater like a microplane, the add the cracked eggs, vanilla extract, maple syrup and milk. 
5. Blend again for another one and half minutes until the mixture is a cake-like batter. There will probably still be some hazelnuts and quinoa flakes that are not fully broken down, and it’s ok that it’s not totally smooth. 
6. Stir the chocolate drops into the mixture. 
7. When the waffle maker is hot, spoon in the batter so that it just fills each waffle iron, being careful not to overfill them as otherwise the batter spills everywhere and makes a mess. 
8. Cook the waffles for 5 minutes. You might want to check them at around 4 minutes. They should be ready once the steam has stopped coming out of the waffle maker. 
9. Place on a cooling rack to cool slightly. 
10. Serve on their own or with maple syrup and raspberries.

• Egg free – use 3 tablespoons of ground flax seed, mixed with 9 tablespoons of water, soaked for 5 minutes. 
• Nut free – swap hazelnuts for sunflower seeds 
• Dairy free – use any plant based dairy free milk and vegan/dairy free chocolate drops or roughly chopped up squares of dairy free chocolate 
• Buy quinoa flakes from health food shops or online. Swap to porridge oats or buckwheat flakes if you don’t have any quinoa flakes to hand. 
• You will need a food processor with a sharp blade, like a Magimix to make this recipe. 
• I recommend this Breville ceramic waffle maker. 
• Stores in a cake tin for 4 days or bagged in a freezer for up to 3 months. Defrost by popping them in the toaster.