Makes 4-5 waffles
2 very ripe All Good Fairtrade 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 roughly 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 roughly 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.
If you don’t have the time to make the whipped coconut cream, some coconut yoghurt would be an excellent substitute.
The whipped coconut cream must be started the night before. It’s important to buy a coconut cream without stabilizers as this will prevent the cream separating as needed.