We are new to making Waffles. I have tried several different savoury recipes but I’m still searching for the home run there. However, on a total whim I decided to make banana waffles for an after school snack and they were a huge hit!! I appear to have nailed the recipe first try, to my surprise. They are gluten free, vegan, fluffy on the inside, not too sweet, crispy on the outside and really good!
They have no sweetener apart from a single banana and cinnamon, but you could add honey or maple syrup if you want to. I prefer my kids without the sugar-mania and these don’t give them that, but they love them so it’s a win for our family!
Lastly, they are dense and filling and have a lot of fibre, and they have SIX plants if you are counting your plants for dietary and gut-microbial diversity. Serve them with some colourful berries for even more fibre and phytonutrients.
Ingredients:
Serves 2.
- I cup of brown rice flour
- 1/4 cup of brown teff flour (can also use white teff, buckwheat or gram)
- 1/4 cup of coconut flour
- 2 Tablespoons of psyllium husk
- 1 pinch of salt
- 1 teaspoon of cinnamon
- 1 banana
- 1 cup of non-dairy milk of choice
- 2 Tablespoons of coconut oil
Method:
Blend all of the ingredients together in a food processor, thermomix or high powered blender. If you mashed the banana really well I think you could also just use a bowl and spoon.
Heat the waffle iron. I have the Breville DuraCeramic one.
Scoop 1/4 or 1/3 cup measures of the mixture into the iron and close the lid.
The batter is really dense when you are scooping it, so it comes out in a slightly stiff blob, but it flattens into shape when you close the lid and it makes a perfect fluffy waffle when it cooks.
Cook for 6-7 minutes depending on the size of the waffle and your preferences.
Repeat until all the mix is used.
Serve and enjoy!
Robyn Puglia
Robyn is a Clinical Nutritionist with a specialised interest in the Functional Medicine approach to health. Robyn is very involved with the field of Coeliac Disease, Gluten-Reactive Disorders and Autoimmune Disease. Her passion for the healing power of food, has led her to work with complex cases, involving multiple diagnoses, and chronic health issues such as ME, auto-immune diseases and fibromyalgia. She also has a passion for working with the growing tide of chronic, lifestyle mediated illness; diabetes, cardiovascular disease and obesity, and runs a lifestyle intervention clinic for these issues. Robyn works with patients to nutritionally support their bodies, so that they can heal. She has successfully helped many people around the world improve their health and increase their quality of life. Robyn sees clients in London, Tokyo and New York, and has a virtual practice that allows her to work with people all over the world.
