This year I made five recipes for the Christmas Season – all delicious, easy to make, festive and gluten free! I started with some Coconut & Amarula Snowballs followed by Gluten-free Apple Crumble, before trying a Blueberry Crème Brûlée. My fourth recipe was a Flourless Chocolate Cake which was super-delicious but my amateur baking skills were exposed! I needed a strong finish, and definitely accomplished that with my final recipe from Cookie and Kate – these amazing gluten-free banana oat waffles! Just as promised, these waffles came out fluffy, light, crisp and delicious. A big win for us, and a recipe we will be using again and again.
- 2 ¼ cups (200 grams) oat flour, certified gluten-free if necessary
- 3 tablespoons packed brown sugar
- 2 tablespoons arrowroot starch or corn starch
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 3 large eggs
- 1 cup milk of choice (I used lactose free milk)
- Scant ½ cup melted coconut oil or 7 ½ tablespoons unsalted butter, melted
- ¾ cup mashed ripe bananas (about 2 medium)
- 2 teaspoons vanilla extract
- Suggested toppings: thinly sliced banana, maple syrup or honey, nut butter and/or toasted nuts, whipped cream (We used the leftover blueberry sauce we had from our crème brûlée).
- In a large mixing bowl, combine the oat flour, sugar, corn starch, baking powder, salt and cinnamon. Whisk to combine.
- In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, mashed banana and vanilla extract. Whisk until the mixture is thoroughly blended.
- Pour the liquid mixture into the dry mixture. Stir with a big spoon until combined (the batter will still have a few lumps). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your iron has a heat setting, set it to medium-dark).
- Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Using a measuring cup, pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.
- Wait to check on the waffles until most of the steam has stopped billowing out the sides (this took 2 to 3 minutes in my waffle maker). Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness.
- Repeat with remaining batter and serve with desired toppings.
This is the last recipe I’m sharing this Holiday Season! As I’m not much of a baker, this took me right out of my comfort zone. But I’m so pleased I chose the recipes I did and hope you have enjoyed following along. If you try any of these recipes, please do let me know!
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