Toffee Nut Waffles

Eating this, I realised that it’s probably my favourite Christmas dish so far this season. The flavours together were so indulgent and genuinely satisfying. Anyone who loves a sweet breakfast, this will be a favourite.

Serves 6 GF DF RSF
Ingredients:
2 cups rolled oats
1 tsp baking powder
Pinch of sea salt
2 bananas
1 egg
1 cup oat milk
1 tsp vanilla extract

Toffee Nuts:
1 tbsp dairy free butter
2 tbsp coconut sugar
3 tbsp almond yoghurt
1/2 cup mix nuts

Caramel drizzle:
1 tin condensed coconut milk

Topping:
Coconut yoghurt

Method:
1. Add tin over condensed coconut milk to slow cooker with water on a low heat for 6 hours or overnight
2. Carefully remove from slow cooker with thongs and allow to completely cool before opening, then store in a jar
3. Preheat oven to 180°C
4. Toast nuts in the oven for about 5 minutes, so they are lightly roasted
5. In a saucepan add together butter, coconut sugar and almond yoghurt until thick caramel forms – (usually about a couple minutes)
6. Add the toasted nuts into the pan until they are coated in the toffee for 5 minutes
7. Set aside on a tray and separate the nuts until they are cooled
8. Grease waffle maker
9. Add all waffle ingredients into a blender and blend on high speed until smooth
10. Sit batter aside for 5-10 minutes until slightly thickened
11. Add 1/3 cup of batter to waffle maker (depending on your machine) and cook
12. Repeat with the remaining mixture and place waffles on cooling rack
13. Plate waffles and add toppings, enjoy!

Toffee Nut Waffles

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Gluten Free, Dairy Free. Eating this, I realised that it’s probably my favourite Christmas dish so far this season. The flavours together were so indulgent and genuinely satisfying. Anyone who loves a sweet breakfast, this will be a favourite.

Ingredients

• Waffles:

• 2 cups rolled oats

• 1 tsp baking powder

• Pinch of sea salt

• 2 bananas

• 1 egg

• 1 cup oat milk

• 1 tsp vanilla extract

• Toffee Nuts:

• 1 tbsp dairy free butter

• 2 tbsp coconut sugar

• 3 tbsp almond yoghurt

• 1/2 cup mix nuts

• Caramel Drizzle:

• 1 tin condensed coconut milk

• Toppings:

• Coconut yoghurt

Directions

• Add tin over condensed coconut milk to slow cooker with water on a low heat for 6 hours or overnight
• Carefully remove from slow cooker with thongs and allow to completely cool before opening, then store in a jar
• Preheat oven to 180°C
• Toast nuts in the oven for about 5 minutes, so they are lightly roasted
• In a saucepan add together butter, coconut sugar and almond yoghurt until thick caramel forms – (usually about a couple minutes)
• Add the toasted nuts into the pan until they are coated in the toffee for 5 minutes
• Set aside on a tray and separate the nuts until they are cooled
• Grease waffle maker
• Add all waffle ingredients into a blender and blend on high speed until smooth
• Sit batter aside for 5-10 minutes until slightly thickened
• Add 1/3 cup of batter to waffle maker (depending on your machine) and cook
• Repeat with the remaining mixture and place waffles on cooling rack
• Plate waffles and add toppings, enjoy!

Recipe Video