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Here at All Good, we love breakfast food. So when Kelly whipped us up these Paleo banana bread waffles, we couldn’t contain our excitement. These waffles are perfect for Sunday brunch with family or friends (or just yourself!).
Recipe & photography by Kelly Gibney
2 very ripe All Good organic bananas – lightly mashed
1 ½ cups almond meal / ground almonds
½ cup tapioca flour
¾ cup almond milk (1/4 cup more if batter is too thick)
3 tablespoons melted coconut oil (could also use butter)
2 free range eggs
2-3 tablespoons maple syrup (according to taste)
1 teaspoon good quality vanilla essence
½ teaspoon ground cinnamon
¼ teaspoon mixed spice
¼ teaspoon nutmeg
Whipped vanilla coconut cream
2 x cans fair trade coconut cream – stored in the fridge overnight
1 tablespoon maple syrup
1 teaspoon good quality vanilla essence or seeds from 1 vanilla pod
Take coconut cream cans from the fridge carefully. Open and spoon out the solid cream layer on top (this should be half the can).
Place in a bowl with the vanilla extract and maple syrup. Use electric beaters to whip for 3-4 minutes until light and fluffy.
Place all waffle ingredients into a blender or food processor. Run for 1 minute until smooth. If the batter is too thick add the additional ¼ cup of almond milk.
Lightly grease the waffle iron with coconut oil.
Place 4-5 heaped spoonfuls of batter into the iron and spread out.
Cook for 3 minutes until browned. Place in a warm oven to store while the remaining waffles are cooked.
Serve with sliced banana and the whipped coconut cream.
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.