Brown Rice, Quinoa Banoffee Waffles

Serves 4-6
by Tenina Holder

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

Do

1  

Place brown rice and quinoa into a cold oven set to 200°C and toast 10 minutes.

2  

Remove and place into TM bowl with baking powder.

3  

Mill 1 min/speed 10.

4  

Add remaining ingredients and blend 30 sec/speed 8. Allow to rest in TM 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 TM 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.

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