Gluten Free Oat & Matcha, Waffles with Cassava
Recipe Preparing Time
45 mins
3 servings
229 kcal
per serving
Ingredients
- Gluten-Free Quaker Oats 40g
- Banana 1/2
- Bicarbonate of soda 1/2 tsp
- Lemon, squeezed (could be substituted with a lime) 1
- Cassava flour 100g
- Matcha powder 1/2 tsp
- Ground, dried seaweed small pinch
- Egg 1
- Unsalted butter 10g
- Olive oil 2 tsp
-
Optional:
- Low fat Greek yoghurt 45g
- Raspberries 30g
- Strawberries 30g
- Mango cubes 30g
Preparation
Important - DO NOT taste the raw batter, cassava flour cannot be eaten raw.
- Turn on the waffle iron to hottest setting and allow to come to temperature.
- In a microwave or in a small pan melt the butter and the oil together.
- In the jug of a blender place the banana and all remaining ingredients, blend them all together (the mixture will be bubbly).
- Brush the oil/butter mixture onto the waffle iron and pour about a third of the mixture onto the waffle iron, the mixture will spread and puff up as it cooks so no need to fill the waffle iron will the mixture.
- Allow each waffle to cook for two minutes, then check to see how much more cooking is needed.
- Waffles will be crisp and golden when cooked. Continue making waffles with the remaining mixture and serve immediately. Serve with Greek yoghurt, mixed berries and yoghurt.
Chef’s tip:
Either Maple syrup or Cashew butter make a great additional topping for an occasional treat
Storage instructions
Store in an airtight container between layers of parchment paper in the fridge. Re-heat in the toaster before serving.
How long they keep for:
2 days
Note: Cassava flour can be substituted for 80g of All Purpose Flour. If you can't find Matcha powder, substitute for 1tsp of vanilla extract.
