- Serves 3
- Prep in 5 minutes
- Cook in 10 minutes
I mean sure they’re crispy on the outside but that tends to be it, they’re kind of meh from there on out.
Oh how wrong I was my friends, oh how wrong indeed.
The inherent issue with pre-made waffles is that they are very superficial in terms of what they contain, when I say a crisp exterior is all I got from them that pretty much sums up the level of thought & ingenuity their creators have gone to. They are merely there to convey whatever toppings you choose to adorn them with to your mouth & that’s about it.
But that totally undervalues the potential of what a waffle can be as a thing. As the following recipe will hopefully show!
- Family Friendly
- Freezer Friendly
- High Protein, High Fibre, No Sugar
- Prep Ahead
1/2 cup apple purée
2 organic eggs
1/4 cup cassava flour or ground oats (blitz in a food processor to form a fine flour)
1 heaped tablespoon tapioca flour (or use ground almonds)
2 tablespoons milk of choice (I use Plenish cashew milk)
1/2 teaspoon bicarbonate of soda
To Serve – extra apple purée, yoghurt, tahini or nut butter, berries, pomegranate, apple or banana slices + nuts & seeds.
- Preheat your waffle iron, I use a VonShef 3in1 & find it brilliant.
- Blend all the waffle ingredients to a smooth batter (if using oats rather than cassava flour then leave the batter to sit for 5-10 minutes before using, giving it a good mix at the end of that time) then spoon in 1/4 cup per waffle.
- Cook for 7-8 mins & keep warm in a low oven whilst you repeat with the rest of the mix.
- Serve with your toppings.