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Ingredients2 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
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MethodTake 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.
