CINNAMON, OAT AND BANANA WAFFLES
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.