Close So good! Paleo Banana Bread Waffles w/ Whipped Vanilla Coconut Cream Ingredients ✓ 2 very ripe All Good organic bananas – lightly mashed ✓ 1 ½ cups almond meal / ground almonds ✓ ½ cup tapioca flour ✓ ¾ cup almond milk i 1/4 cup more if batter is too thick ✓ 3 tablespoons melted coconut oil i could also use butter ✓ 2 free range eggs ✓ 2-3 tablespoons maple syrup i 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 Method #1 Take coconut cream cans from the fridge carefully. Open and spoon out the solid cream layer on top (this should be half the can). #2 Place in a bowl with the vanilla extract and maple syrup. Use electric beaters to whip for 3-4 minutes until light and fluffy. #3 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. #4 Lightly grease the waffle iron with coconut oil. #5 Place 4-5 heaped spoonfuls of batter into the iron and spread out. #6 Cook for 3 minutes until browned. Place in a warm oven to store while the remaining waffles are cooked. #7 Serve with sliced banana and the whipped coconut cream.
Close Delish! Banana Pikelets w/ Blackberry Chia Jam Ingredients ✓ 2 very ripe medium bananas ✓ 3 free-range eggs – lightly beaten ✓ 2 rounded teaspoons honey or pure maple syrup ✓ 1 teaspoon good quality vanilla essence ✓ 1 rounded teaspoon gluten free baking powder ✓ 1/2 cup tapioca flour ✓ 1/2 cup brown rice flour ✓ Coconut oil or ghee for cooking ✓ Chia Jam ✓ Makes 1 ¾ cups ✓ 3 cups frozen blackberries ✓ 3 tablespoons coconut sugar or light muscovado sugar ✓ 1 teaspoon vanilla essence ✓ 2 tablespoons + 1 teaspoon chia seeds Method #1 Combine all ingredients in a food processor or blender and run until the batter is smooth. Leave to sit for 10 minutes. #2 Heat a spoonful of oil in a sauté pan over a medium heat. Cook the batter one tablespoon at a time until the surface is bubbly. Flip and cook for a further minute. You should be able to fit 4 or 5 pikelets in the pan at a time. Repeat until all the batter is used. #3 Pikelets can be stored in an airtight container for up to three days. #4 Chia Jam: Place all ingredients in a small saucepan. Bring to a boil and then simmer gently for 10 minutes, stirring regularly. #5 Use a masher to break up the berries. #6 Pour into 1 large clean jar or 2 small ones. Place in the fridge to cool. #7 Will last up to 2 weeks in the fridge.
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