Strawberry waffles with buckwheat flour, avocado, banana, dates, almond milk, chia seeds, lemon and a homemade topping
(for 3 waffles)
150 g buckwheat flour
1 large banana
6 large dates
100 ml almond milk
1 tbsp chia seeds
Pinch of lemon juice
200 ml coconut milk
1 frozen banana
Pinch of vanilla powder, cinnamon and lemon juice
A small bowl of strawberries
A bit of fresh mint
Put 150 g buckwheat flour and 100 ml almond milk into a bowl. Cut the avocado in half and remove the stone. Put one half into the bowl. Peel a banana and add this to the batter as well. Finally add the vanilla powder and lemon juice. Mix it all together till you have a smooth paste. It should look rather thick. Add the chia seeds and stir through the batter with a spoon. Place in the fridge overnight. It might change color a bit, but this is okay. To make the waffles use a large spoon and place a good clot of the batter on the waffle iron and close it. Wait for around 2-3 minutes and you have a perfect waffle.
Cut a banana into pieces and put in the freezer. To create a thick topping for your waffles, leave a can of coconut milk in the fridge overnight.
To prepare the topping, mix the thick top of the coconut milk, the banana, vanilla powder, cinnamon and lemon juice in a bowl.
When serving, spread the strawberries, mint and the sauce over the waffles and you have a delicious breakfast or the perfect dessert. The waffles are best when served hot .
Recipe & photos by Anne