- 3 tbsp aquafaba, whisked until slighty foamy, but not whipped
- 95 g gluten-free oats, pulsed in a blender to make oat flour (of bread crumb texture)
- 360 ml almond milk
- 125 g gluten-free plain flour blend
- 60 ml organic crunchy, sugar-free peanut butter
- 30 ml coconut oil, melted
- 4 tsp baking powder
- 1 tsp vanilla powder
- 1 tsp maca powder
- 15 ml maple syrup (or rms)
- 1/3 of a banana, mashed
- A pinch of salt
- Natural colouring
- laced dairy-free white chocolate
- Preheat your waffle iron if using. Otherwise grease waffle molds with coconut oil.
- Combine chia seeds and water together in a small bowl to make a “chia egg”.
- In another small bowl combine mashed banana rice malt syrup, coconut oil and peanut butter. Pulse oats in a blender to create oat flour. Add “chia egg”, mashed banana mix, almond milk, gluten-free plain flour, baking powder, vanilla powder, maca powder and salt to oat flour.
- Stir until all ingredients are combined. Ladle the batter into preheated waffle iron or molds, greased with a little oil of choice (coconut is excellent).
- Cook the waffles until golden and crisp (this took around 4 minutes in my waffle iron). If making pops, allow to cool before cutting and/or skewering.
- For the unicorn chocolate, add a small amount of natural colouring (from whole and “super” foods) to melted dairy-free white chocolate. Drizzle chocolate over the top of the waffles and allow it to set in the fridge.