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Ingredients

For the waffles

100g Mornflake Gluten Free Oats

100g gluten free plain flour

250ml almond milk

2 tbsp maple syrup

1 tbsp peanut butter

1 tsp vanilla extract

1 tsp baking powder

1 tbsp coconut oil

Oil, for the waffle maker

Toppings

Blueberry compote

100g blueberries

1 tbsp maple syrup

Maple and peanut butter drizzle

1 tbsp peanut butter

2 tbsp maple syrup

Method

Preheat the waffle maker.

Weigh out the oats into a blender and blitz until the oats become a flour. Then add the remaining waffle ingredients and blend again to create a batter.  Leave the batter to rest for 10 minutes.

Use a little coconut oil to lightly grease the waffle maker.  Once hot, carefully ladle the mixture into the waffle maker, making sure it is evenly spread, do not over fill the corners.

Close the waffle maker and cook for 6 minutes, before being tempted to open the lid to check on progress. Overall, cook for 8 minutes until the waffles are golden brown and just crispy on the outside.

While the waffles are cooking add the blueberries to a saucepan with the maple syrup and cook for 5 minutes until soft and sticky.

Mix together the peanut butter and maple syrup in a bowl.

Serve the waffles hot, spoon over some blueberry compote and a drizzle of maple syrup and peanut butter.




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