I love a good banoffee pie, and of course, with all the healthiness going on all around me, I felt such a decadent pie was just out of the question. I have saved that for the American cookbook! What to do? Well, how about a bit of a decadent breakfast instead? But gluten and egg free. (And refined sugar free, actually!) I present Banoffee Waffles and yes, you can thank me later.
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Need
-
Waffles
- 200 Grams brown rice
- 200 Grams quinoa
- 1 Teaspoon GF baking powder
- 200 Grams ripe banana
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 200 Grams milk of choice
- Honey Toffee Syrup to serve
-
Honey Toffee Syrup
- 100 Grams coconut sugar
- 70 Grams honey
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 50 Grams butter BUY
Do
- 1
Place brown rice and quinoa into a cold oven set to 200°C and toast 10 minutes.
- 2
Remove and place into Thermomix bowl with baking powder.
- 3
Mill 1 min/speed 10.
- 4
Add remaining ingredients and blend 30 sec/speed 8. Allow to rest in Thermomix bowl while you preheat waffle iron to a medium heat.
- 5
Pour small amounts of the batter into the buttered or oiled pan and cook well on both sides.
- 6
Serve with Honey Toffee Syrup, sliced bananas and lashings of whipped coconut cream or yoghurt.
- 7
Honey Toffee Syrup:
- 8
Place all ingredients into Thermomix bowl and cook 5 min/100°C/speed 1.
- 9
Cook 2 min/Varoma/speed 1.
- 10
Keep in a sterilised jar in the fridge. It will solidify, but re-melt as required.
- 11
This syrup is great on pancakes, ice cream, cheesecake or any dessert requiring a little shoosh.
