Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
50 grams
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
40 grams
Dried Apricots
(Contains Sulphites)
100 grams
Cream Cheese
(Contains Milk)
45 grams
Honey
81 grams
Apricot Jam
4 unit(s)
Waffle Amour Sugar Pearl Waffles
(Contains Soya, Cereals containing gluten, Egg May contain Milk, Nuts)
1.5 tbsp
Water
a) If you don't have a microwave, preheat your oven to 220°C/200°C fan/gas mark 7 for the waffles.
b) Remove the pistachios from their shells, then roughly chop.
c) Roughly chop the dried apricots.
a) In a small bowl, combine the cream cheese and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
b) In another small bowl, mix together the apricot jam and the water (see pantry for amount) until smooth.
c) Warm 4 waffles by popping them in the microwave for 30 secs. If you're using the oven, pop the waffles onto a baking tray and into the oven to warm through, 2-3 mins. TIP: Keep the remaining waffle for another recipe.
a) Pop 1 warm waffle on each plate and evenly dollop over half the honey cream cheese and half the apricot jam sauce, saving the other halves for the next layer,
b) Lay another waffle on top, creating 2 waffle stacks on 2 plates. Dollop over the remaining honey cream cheese.
c) Drizzle over the remaining apricot jam sauce, then sprinkle over the chopped apricots and pistachios to finish.
Enjoy!