Both gluten- and refined sugar-free, this decadent waffle recipe is ideal for breakfast or brunch, which is wholesome, rich and delicious. The roasted banana works well both warm and at room temperature so it can be made the night before if desired. If you don’t fancy using the gluten-free all-purpose flour, you can also replace it for different flours such as buckwheat or coconut.

Preparation time 10 minutes

Cooking time 30 minutes

Serves 2 people

  • 70 grams gluten-free oats
  • 30 grams gluten-free all-purpose flour
  • 40 grams light muscovado sugar
  • ½ tablespoon baking powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt 
  • 125 ml plain yoghurt (dairy-free option)
  • 2 eggs
  • Finely grated zest 1 lemon
  • 1 tablespoon Azada Olive Oil & Crushed Lemon
  • 1 teaspoon vanilla extract
To Serve:
  • Maple syrup
  • Roasted bananas, to serve (recipe in method)
  1. Preparing the roasted bananas. Preheat the oven to 180°C. Spray the baking tin with olive oil. Peel the banana and cut them in half and then slice each half lengthwise to end up with four quarters. Place them in the baking tin and add a little drizzle of olive oil on top and sprinkle with light muscovado sugar. Roast for about 20 minutes until the bananas are soft and lusciously creamy.
  2. Preparing the roasted waffles. Put the oats in a food processor and blend until fine.
  3. Place the oats into a large bowl and combine with the gluten-free plain flour, muscovado sugar, baking powder, ground ginger, cinnamon and salt.
  4. In a separate bowl whisk the yoghurt, eggs, lemon zest, Azada’s Olive Oil & Crushed Lemon and vanilla together then stir into the dry ingredients.
  5. Cook the waffles according to waffle maker instructions. Place on a cooling rack in a warm oven until all the mixture is used.
  6. Serve the waffles with maple syrup, roasted bananas, and a dusting of icing sugar, if desired.

If you prefer your bananas deliciously sweet, sticky and chewy, roast them for about 50 minutes to an hour.

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