adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Waffles with caramel sauce and ice-cream
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Double-batch gluten-free waffles, freeze for instant dessert joy.
Ingredients:
  • 120g (2/3 cup) brown rice flour
  • 125g (1 cup) arrowroot
  • 22.40 gm buckwheat flour
  • 10.00 gm gluten-free baking powder
  • 0.63 gm ground cinnamon
  • 50g (1/4 cup) coconut sugar
  • 40g Nuttelex spread, melted, cooled
  • 2 eggs
  • 250ml (1 cup) soy milk
  • Dairy-free ice-cream, to serve
  • 45g (1/4 cup) roasted salted macadamias, chopped
  • Sliced banana, to serve
  • 200g medjool dates, pitted
  • 25.60 gm coconut sugar
  • 270g can light coconut cream
  • 1 tsp vanilla bean paste
Instructions:
  • In a large bowl, combine rice flour, arrowroot, and buckwheat flour. Add baking powder, cinnamon, and sugar, and mix well. Create a well in the center and whisk in Nuttelex, eggs, and soy milk until smooth.
  • 1. Preheat your waffle maker and give it a quick spray with oil. 2. Pour 1 ⁄3 cup of batter onto the hot surface. 3. Close the lid and cook for 1-2 minutes until golden and crispy. 4. Place the waffle on a plate to keep warm. 5. Repeat with the rest of the batter.
  • In a saucepan over medium heat, combine dates and 250ml (1 cup) water. Simmer for 5 minutes until dates soften. Stir in sugar and cook for 2 minutes until sugar dissolves. Add coconut cream and vanilla, then simmer for 2-3 minutes until mixture turns golden caramel. Remove from heat and use a stick blender to puree until smooth.
  • Top your delicious waffles with a generous scoop of creamy ice cream, crunchy macadamia nuts, slices of ripe banana, and drizzle with your favorite sauce.

Similar Recipes