Superfood Green Waffles (silicon mould edition)
Serving : 1
Prep time: 5mins ; Baking time: 18-20mins
1/2 cup of rolled oats ( I used wholegrain rolled oats)
1 tbsp almond milk
3 flax egg or egg white for non-vegans
1 tsp of Matcha powder
1 tsp Spirulina powder
1 tsp Maca powder
1/2 tsp baking powder
Pink nice cream
1/2 cup sliced pitaya
1 frozen banana (sliced before freezing)
1 tsp almond milk
Preheat oven to 200°C / 400°F
Spray some coconut oil on the silicon mould.
For the pink nice cream, just blend till its of a smooth consistency. I added a splash of almond milk to make it more runny and smooth.
In a blender, pour the rolled oats and blend till it become like a flour texture. Add the remaining ingredients in and blend till everything is fully combined. Do not over “blend” the mixture. Pour the mixture into a silicon waffle mould and baked it for 16-18mins.
Remove the waffle from the silicon mould and leave it on the cooling rack for 3mins.
Once the waffle is kind of cool, assemble everything in a serving bowl. I added some cocoa nibs, grated coconut, dried mulberries and sliced strawberries for the final touch:) Don’t forget to drizzle a good amount of maple syrup or chocolate syrup ( I made my own vegan melting chocolate ).
There you go:)
*This mixture is only suitable for silicon mould as it’s quite watery. Not advisable to be used on waffle machine unless you edit the proportions:) Please note that the waffle is actually more dense than normal waffles but it will definitely keep you full till lunch👌🏻.