GLUTEN FREE WAFFLES

I often prepare them for breakfast. Topped with date syrup, they taste great. One espresso later and I can keep going. They will also work well on a trip and in a lunchbox. I can't say how they taste the next day because they never survived the night :)

Ingredients:

(twelve waffles)

dry ingredients:

• 100g of millet flour
• 50 g of oat flour
• 3 tablespoons of corn flour
• 1 tablespoon of sugar
• 1 tablespoon of cocoa
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of cardamom
• 1 teaspoon of baking powder

wet ingredients:

• 1 banana (80g)
• 300 ml of plant-based milk (in my case soya milk)
• 1 tablespoon of ground linseed + 3 tablespoons of water
• 2 tablespoons of oil

• oil for greasing the waffle iron
• icing sugar
• date syrup

Instructions:

1. Cover the flaxseed with water and set aside for 10 minutes, until it forms a "jelly".
2. Put the dry ingredients in one bowl and mix with a whisk to aerate the mixture.
3. Pour the wet ingredients into the second bowl: a banana smashed with a fork, linseed mixed with water, milk and oil. Stir with a fork.
4. Pour the wet ingredients into the dry ingredients and mix with a whisk.
5. Set aside for 10 minutes.
6. Heat up the waffle iron, grease it with oil and fry the waffles for about 8 minutes (baking time depends on the type of kitchen equipment).
7. Serve the waffles sprinkled with icing sugar and topped with date syrup.