Waffles are possibly my favourite, most indulgent, weekend breakfast treat! With their characteristic deep, criss-cross grid cuts, which so perfectly capture and pool a delicious maple syrup topping. Combined with their wonderfully crisp, yet airy, and light texture, it’s hardly a surprise that waffles have become such a popular food worldwide since their Belgian origins over 2000 years ago.
Dan Doherty – head chef at London’s Duck & Waffle restaurant – whose book hit the shelves last year, could in part be responsible for the resurgence of the humble waffle! They’re so simple to make and can be served as either a sweet or savoury dish with over a dozen regional varieties in Belgium alone.
Brussels waffles are typically leavened with yeast, however American’s discovered how to roughly recreate a similar texture and flavour using baking soda as an alternative rising agent. Baking powder makes the baking process so much easier, my next challenge was to combine Paleo friendly ingredients, avoiding traditional wheat flours and the heaps of refined sugar used in traditional recipes.
Whether enjoyed as a delicious, late morning Sunday brunch or stacked high and served as an indulgent after-dinner dessert, these super easy Paleo, gluten-free, and dairy-free waffles are insanely moreish. I absolutely adore them served warm with ice-cream or a drizzle of maple syrup.
Despite containing zero refined sugar, they satisfy my sweet cravings wonderfully. The key to keeping these waffles healthy, whilst still getting that perfect criss-cross shape, is a silicone waffle tray – available for just a few quid on eBay. If you fancy trying a more unusual flavour, simply add warming cinnamon or cacao powder to the batter mix for delicious spiced or chocolate waffles.
- 2 bananas
- 4 eggs
- 2 tablespoons almond flour
- Half a teaspoon baking powder
- Blitz the ingredients together in a food processor until they form a smooth batter.
- Pour carefully into a silicone waffle tray.
- Bake in a pre-heated oven at 160C for 20-30mins until golden brown.
- Allow to cool slightly and remove from the waffle mould.
- Serve warm with delicious scoops of coco-nana ice-cream.
Why Stop at Waffles?!
To make the ultimate, delicious summer dessert why not combine them with a scoop or two of Coco-nana Ice-Cream? Since quitting dairy I honestly thought my ice cream maker would be shoved to the back of a kitchen cupboard, never to see the light of day again! I decided to experiment making desserts using coconut milk and bananas to create a creamy, dairy substitute. It absolutely works and combined with salted caramel or zingy red berries, Coco-nana Ice-Cream makes the perfect summer treat.
To make chocolate ice cream simply add a spoonful of cacao powder to the mix. Honestly, the texture and flavour is so brilliant that even my friends’ kids have absolutely no clue they’re being fed a healthy ice cream alternative!
Coco-nana Ice-Cream Waffles are definitely my favourite, luxury breakfast recipe for this summer!
- 2 very ripe bananas
- 1 tin (400ml) coconut milk
- 1 teaspoon of vanilla paste
- 1 teaspoon of maple syrup
- 1 tablespoon of melted coconut oil
- 75g chopped dates
- 2 tablespoons of nut butter
- Pinch of sea salt
- Blitz the bananas, coconut milk and vanilla paste together in your food processor until beautifully smooth. You may need to add a teaspoon of maple syrup depending how ripe your bananas are.
- Whizz 2 tablespoons of nut butter, the coconut oil, dates and salt together on pulse. You’re looking to combine everything but leave plenty of chunkiness in the mix.
- Spoon the nut mixture onto a parchment lined baking tray. Flatten it down with the back of a spoon. Place in the freezer to set for at least an hour.
- Pour the coco-nana cream into your ice cream maker and add ¾ of the frozen nut fudge chunks (save the rest as a topping).
- Follow your ice-cream maker guidelines. Once your ice-cream is ready, spoon it into a tub to freeze. Save the remainder of the fudge chunks in the freezer to use when serving.