Gluten-Free & Vegan Waffles

Upgrade your breakfast or coffee break with our functional gluten-free and vegan waffles. Using our ready-made creamy vegan rice porridge as the base gives you a waffle with a soft inside, while the combination of sorghum flour and tapioca flour creates that coveted crispness. These waffles are not just naturally dairy-free and gluten-free, they are also rich in resistant starch and important minerals such as iron and magnesium. Quite simply, a smarter way to enjoy crispy waffles that also feed your good gut bacteria and keep your tummy in balance.

Dough

• 3 large ripe bananas + 1 extra banana for decoration
• 2 eggs (beaten)
• 0.8 dl coconut oil (melted)
• 0.8 dl coconut syrup (or honey)
• 1 tsp da Carla apple cider vinegar
• 1 tsp vanilla extract (optional)
• 3 dl da Carla banana flour
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 2 pinches of salt

Here's how

• Preheat the oven to 175°C.
• Line a loaf tin (approx. 1.5 litres) with baking parchment or grease it with a little coconut oil.
• Mash the bananas until completely smooth in a bowl. Stir in the melted coconut oil, coconut syrup, beaten eggs, vinegar and vanilla.
• In a separate bowl, mix the banana flour, bicarbonate of soda, cinnamon and salt evenly.
• Fold the dry ingredients into the banana mixture. Stir only until everything is just combined.
• Pour the batter into the tin. Split a banana lengthways and place the halves on top of the batter, cut side up.
• Bake in the middle of the oven for 45–55 minutes. Check with a skewer that the loaf is baked through.
• Let the loaf cool completely in the tin before slicing.