|from Detached and Connected|
Banana Split Waffle Sticksserves 6-8
Coconut-Vanilla Waffle pieces (recipe below)
2 medium bananas, sliced
Fresh strawberries, rinsed & hulled
¼ cup full-fat coconut milk
½ cup fine dark chocolate, chopped (or chocolate chips)
Coconut + Vanilla Bean Waffles2 cups GF AP flour blend*
½ cup shredded coconut
2 Tbsp coconut palm sugar
1 ½ tsp baking powder
½ tsp sea salt
1 Tbsp flaxseed meal + 3 Tbsp filtered water
1 ½ cups coconut milk
½ tsp apple cider vinegar
1 vanilla bean, scraped
3 Tbsp coconut oil, melted
Whisk flax and water together in a small bowl and allow to sit for about 5 minutes.
Combine dry ingredients in a medium bowl.
Add coconut milk and apple cider vinegar to your flax ‘egg’ and stir to combine. Stream in coconut oil and whisk some more.
Create a well in the center of your dry ingredients and pour in wet ingredients. Mix to combine. Slice open the vanilla bean and scrape the seeds into the mixture and gently fold to incorporate. Allow the mixture to sit while the waffle iron heats up.
Warm up waffle iron and spray generously with coconut oil.
When sizzling hot, pour about 2/3 cup of batter into the center, close and cook until perfection is reached (about 5-7 minutes).
You may need to spray the iron with more oil between waffles.
* ¾ cup white rice flour + ¼ cup brown rice flour + ¼ cup tapioca starch + ¼ cup potato starch
**Don’t stack waffles on top of each other when cooling or they’ll get soggy**
Warm coconut milk in a small saucepan or double-boiler until just before bowling. Remove from heat and stir in chopped chocolate until smooth.
Cut waffles into bite-sized pieces and stab them with a skewer. Alternate between waffle and fresh fruit pieces. Dip each skewer in the melted chocolate and go to town!
OR! Simply top waffles with fresh fruit & chocolate sauce, maybe a dollop of whipped coconut cream