Shake up your breakfasts and add an american classic with a healthy twist in to your morning! This healthy waffle recipe from The Good Life Eatery’s cookbook is incredibly delicious and totally sin-free! We just had to share it with you!

Chestnut and almond waffles with strawberry chia jam

Makes 7 waffles


170g gluten-free chestnut flour or other gluten-free flour

170g almond flour or finely ground almonds

A pinch of salt

1¾ tsp baking powder

4 eggs

10g pure vanilla paste or 2 vanilla pods

130g vegetable oil

50g maple syrup or honey

50ml sweetened almond milk


A waffle maker



Preheat the waffle maker and spray with oil. If your waffle maker has a temperature setting, set it to 240°C/475°F.

Put the chestnut flour, almond flour, salt and baking powder into a large bowl and mix together, making sure there are no lumps.

In another bowl, stir the eggs, vanilla, oil, maple syrup and almond milk together. Add the dry ingredients and stir gently to a thick smooth batter. Don’t over mix otherwise the waffles will be heavy.

Ladle the mixture into the waffle maker and close it. Cook until the waffle maker’s indicator light shows that the cooking time is complete, or until no more steam comes out. Open the maker carefully; the waffles should be golden brown and crispy.

Serve the waffles with quartered fresh strawberries, strawberry jam (below) and maple syrup.


Strawberry chia jam

​Makes about 600g​


600g strawberries, fresh or frozen

100g honey or coconut sugar

2 tbsp vanilla extract

1 tbsp lemon juice

Finely grated zest of 1 lemon

100g chia seeds


A blender

A sterilised jar​​



If using fresh strawberries, hull and quarter them.


Put the strawberries, honey or sugar, vanilla, lemon juice and lemon zest into a saucepan and cook over a medium heat until the mixture starts to bubble, then lower the heat and cook gently for 30 minutes.


Remove the pan from the heat and add the mixture to a blender. Blitz until smooth or to your desired consistency. If you like your jam chunky then you can omit this step.


Pour the mixture back into the saucepan and stir in the chia seeds well – you can just use the saucepan as a bowl to avoid getting another bowl dirty.


Pour the jam into a sterilised jam jar and leave to cool. Seal with a sterilised lid and store in the fridge for up to 3 weeks, ready for dolloping on waffles or whatever else you fancy.


Recipe taken from The Good Life Eatery Cookbook (2016, £20) by Shirin Kouros and Yasmine Larizadeh