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 banana

1/2 tsp baking powder

 

Pink nice cream

1/2 cup sliced pitaya

1 frozen banana (sliced before freezing)

1 tsp almond milk

Let’s start:

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👌🏻.