Paleo Banana Bread Waffles w/ whipped vanilla coconut cream

Ingredients

2 very ripe All Good organic bananas – lightly mashed

1 ½ cups almond meal / ground almonds

½ cup tapioca flour

¾ cup almond milk (1/4 cup more if batter is too thick)

3 tablespoons melted coconut oil (could also use butter)

2 free range eggs

2-3 tablespoons maple syrup (according to taste)

1 teaspoon good quality vanilla essence

½ teaspoon ground cinnamon

¼ teaspoon mixed spice

¼ teaspoon nutmeg

Whipped vanilla coconut cream

2 x cans fair trade coconut cream – stored in the fridge overnight

1 tablespoon maple syrup

1 teaspoon good quality vanilla essence or seeds from 1 vanilla pod

Method

Take coconut cream cans from the fridge carefully. Open and spoon out the solid cream layer on top (this should be half the can).

Place in a bowl with the vanilla extract and maple syrup. Use electric beaters to whip for 3-4 minutes until light and fluffy.

Place all waffle ingredients into a blender or food processor. Run for 1 minute until smooth. If the batter is too thick add the additional ¼ cup of almond milk.

Lightly grease the waffle iron with coconut oil.

Place 4-5 heaped spoonfuls of batter into the iron and spread out.

Cook for 3 minutes until browned. Place in a warm oven to store while the remaining waffles are cooked.

Serve with sliced banana and the whipped coconut cream.