These crunchy nutty and spicy waffles are packed with nutrition and yet are still the classic lovely sweet waffle treat we all love. Free from added sugar, oil and salt, you can also make them gluten-free by using whichever whole grain flour you prefer. I add turmeric & just a little black pepper for a health boost, plus lots of pecans, cinnamon and molasses which are the dominant flavours.
I made a quick but heavenly sauce to serve with these, using vanilla, date syrup and coconut butter. This is my favourite waffle recipe so far and will be on our Christmas Day menu for sure, there’s something about cinnamon and pecans that really says Christmas to me.
I add turmeric and black pepper together for optimum nutrition, read more from Dr Greger about this fantastic spice combo here. Don’t worry though, these honestly don’t end up tasting like curry! The strong flavours from the cinnamon powder and blackstrap molasses, along with all the fruit and pecans, means they are a mellow background flavour if you taste them at all. We like to serve with berries, banana, and chopped nuts.
I use a non stick Von Chef waffle maker, as I have mentioned before, so it doesn’t need anything to prevent sticking.
Preparation Time: 15 minutes
Makes 6-8 Large Waffles
Keeping Time: will keep 2 days if stored well. Can reheat in your toaster.
- 2 medium bananas
- 1 cup oat or other plant milk
- 1/2 cup raw pecans
- 2 dates, stones removed
- 1 Tablespoon black strap molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- pinch or two black pepper
- 1 cup GF rolled oats
- 1/2 cup whole grain GF flour or flour of choice
- 1/2 teaspoon GF baking powder
- 2 Tablespoons coconut butter ( 100% coconut flesh ) or cashew butter
- 1/4 cup date syrup
- 1 Tablespoon vanilla extract
- 2 Tablespoons oat or other plant milk
- Place bananas and oat milk in the blender and blend until well combined.
- Add dates, molasses, pecans, cinnamon, turmeric, black pepper, oats, flour and baking powder. Blend until well combined and smooth. Add a little more milk if necessary to achieve desired consistency- it should easily pour from the jug but not too quickly.
- Turn on your waffle maker to warm while you make the sauce.
- Add coconut butter, or cashew butter, date syrup, vanilla and plant milk to a saucepan. Heat gently until melted altogether and smooth. Add some water for thinner sauce. Set aside.
- Cook waffles being sure to let them fully cook and brown before attempting to remove.
- Serve with berries, chopped nuts, molasses and the vanilla sauce.