CIN­NA­MON, OAT AND BA­NANA WAF­FLES

Sunday Independent (Ireland) - Life - - APPETITES -

Makes 8

You will need: 80ml (3floz) co­conut oil or but­ter 150g (5oz) oat flour 1 tea­spoon vanilla ex­tract ½ tea­spoon ground cin­na­mon 1 ba­nana, mashed Squeeze of le­mon 125ml (4floz) pre­ferred milk 1 egg Pinch of sea salt Greek yo­ghurt, to serve Blue­ber­ries, to serve Gen­tly melt the co­conut oil or but­ter, which­ever you’re us­ing. Blend the melted co­conut oil or melted but­ter, which­ever you’re us­ing, with the oat flour, the vanilla ex­tract, the ground cin­na­mon, the mashed ba­nana, the squeeze of le­mon, your pre­ferred choice of milk, the egg and the pinch of sea salt. Leave for 20 min­utes, or overnight, if pos­si­ble (soak­ing flours makes it eas­ier for del­i­cate sys­tems to di­gest them). In the morn­ing, pour half a cup’s worth of the mix­ture (around 125ml (4floz)) into the cen­tre of your pre­heated waf­fle maker. Cook ac­cord­ing to the man­u­fac­turer’s guide­lines (usu­ally 2-3 min­utes, un­til the ma­chine beeps). Make the sec­ond batch the same way. Serve hot, with thick clouds of Greek yo­ghurt and a smat­ter­ing of blue­ber­ries. Left­overs can be sand­wiched into chil­dren’s lunch­boxes, or used as cur­rency around the house.

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