Anyone who follows me on Instragram will be well aware of my deep and undying love of smoothie bowls for breakfast. And that certainly is not going to drastically change any time soon, but occasionally a little variety is wanted (and needed). So then enter the waffles.
In the last 6 months, waffle recipes seemed to be everywhere I turned (The First Mess, or Oh, Ladycakes, for instance). My waffle-hunger initiated, I had no way to satisfy my desire for waffles. As, alas, I had no waffle iron! Luckily, my marvellous sister-in-law, Amy, gifted us a waffle iron as a wedding present, and it’s been getting a pretty good work-over ever since.
There is something rather fantastic about a waffle: much more interesting than a pancake, it satisfies you if you’re craving cake, or muffins, or (in this case) banana bread. And: you can reheat them in the toaster. Need I say more?
I almost called these ‘banana bread waffles’ because of their insane similarity in texture to banana bread: they’re thick, and chewy, with the edges getting nice and crisp in the waffle iron. I used a blend of four flours shown in the picture below, l-r: wholemeal spelt, amaranth, quinoa and oat. Which makes these waffles super-powered multigrain waffles! They’re not overly sweet (I save the sweetness for the toppings) but perfect with a little maple syrup.
We had a killer strawberry season this year, which meant that everywhere you turned in my kitchen, strawberries were sneaking their way into our meals. Inspired by my strawberry riches, balsamic-macerated strawberries came to top these waffles. These super flavourful strawbs are all great with a dollop of cashew cream, or coconut yoghurt, and can add sparkle to any porridge.
Wishing you tummies full of waffly-grainy-goodness! X
Multigrain Banana Waffles
makes 16 waffles
- As I note above, these are not super sweet waffles – if you desire, double the sugar.
- You can freeze leftover waffles, and reheat them in the oven. Alternatively, store them in the fridge and reheat them in a toaster.
- 1/2 cup wholemeal spelt flour
- 1/2 cup amaranth flour
- 1/2 cup quinoa flour
- 1/2 cup oat flour
- 1/2 cup flaxmeal (ground flaxseeds)
- 1 tsp baking powder
- 1/4 cup raw sugar
- 1 tsp cinnamon
- 1 + 1/3 cup almond milk
- 2/3 cup mashed banana (2 medium bananas)
- 1 tsp vanilla extract
In a large bowl, combine flours, flaxmeal, baking powder, sugar and cinnamon. Whisk thoroughly to combine. In a separate bowl, mix together almond milk, mashed banana and vanilla. Add wet to dry, whisking to combine.
Heat waffle iron or maker and prepare waffles, using about one heaped dessert spoon of batter per waffle, according to manufacturer’s instructions.
Meanwhile, prepare the strawberries.
Once all the waffles are cooked, serve with macerated strawberries (don’t forget a spoonful of those amazing juices!), a sprinkle of flaked almonds, and maple syrup, if desired.
Balsamic Macerated Strawberries
makes about 2 cups
- These are delicious over almost anything (yoghurt, icecream, granola, porridge).
- 250 g (1/2 lb) fresh strawberries, hulled and quartered
- 1 tbsp raw sugar
- 1/2 tsp balsamic vinegar
Combine all ingredients in a bowl, stirring to coat the strawberries in the sugar. Leave to macerate for 30 minutes or so, stirring occasionally. Refrigerate if not using immediately.