Description
I was so happy to find silicone waffle forms, as it is quite time-consuming to make totally oil-free waffles with traditional waffle maker – you need to be very patient and playful in order to get the waffles off the pan decently.
Ingredients
Scale
DRY
- 160g (5.6oz) finely ground spelt flour
- 50g (1.8oz) corn flour
- 50g (1.8oz) raw buckwheat flour
- 2tsp baking powder
- 1tsp cinnamon
WET
- 2tsp (heaped) peanut butter (without additives)
- 3 dates, chopped
- 1 ripe banana
- 650ml plant-based milk or mixture of water and milk
- Pinch of Himalayan salt
Instructions
- In a bowl mix together all dry ingredients.
- Put chopped dates into blender and add enough plant-based milk to cover the dates. Let soak for at least 15 minutes. Add banana, peanut butter and salt. Start blending. Add the rest of the milk gradually to avoid chunks.
- Pour the wet mixture on dry ingredients and mix well with a spoon.
- Place waffle forms on a baking sheet. Using ladle divide the dough evenly between silicon waffle forms.
- Heat oven to 220 C (425 F). Bake waffles for about 20 minutes, until you see they are quite firm. Remove from oven and let cool for about 10 minutes.
- Line a baking sheet with parchment paper. Put the waffles upside down on the baking sheet and remove from silicone form. Bake the waffles for another 10 minutes until they start to turn golden. I’ve used grill mode for the last five minutes.
Notes
We enjoyed the oven waffles with strawberry puree, banana slices, mint leaves, grated dark chocolate and blueberries. I am sure the waffles would also taste heavenly with mango puree and banana ice cream.
- Method: Baking
