GF Banana Split Waffles

201308-10-GF-Banana Split Waffles

For our Battinburg Cakes “National Day Of” Challenge for the Week of August 5-10, the candidates are:

  • August 5: Waffle Day / Oyster Day
  • August 6: Root Beer Float Day
  • August 7: Raspberries in Cream Day
  • August 8: Zucchini Day / Frozen Custard Day
  • August 9: Rice Pudding Day
  • August 10: Banana Split Day / S’mores Day

Our offering for this week’s challenge is a combination of Waffle and banana splits, but we modified the waffles so that we could actually eat them!  As you know, we have a celiac household, so in order to eat our creations, we have to make them gluten-free and taste-full (or we don’t make ’em!)  We came up with a

Banana Split Waffle

201308-10-GF-Banana Split Waffles-1

We folded each Belgian-thick gluten-free chocolate waffle and filled it with strawberries, bananas and marshmallows; dusted with cinnamon and powdered sugar, and topped with a dollop of whipped cream.  Our cocoa waffles were incredibly light and crisp, and the chocolate flavor really came through.  The recipe for our GF chocolate waffles is below.

Next Sunday, we will post the challenge for next week along with our offering.  We encourage you to come up with some creative tasty offerings of your own and share your ideas with us!

Ciao for Now!

V & K


DARING KITCHEN UPDATE:  We have our prompt for The Daring Kitchen Baker’s Challenge for August.  It’s a tale of cake and two cookies…and we’re on it!  Stay tuned.

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Banana Split Waffles

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 3/4 cup sugar
  • ¾ cup chocolate chips
  • 1/4 teaspoon kosher or sea salt
  • 3 large eggs, separated
  • 3 tablespoons coconut milk
  • 1 tablespoon water
  • 1 teaspoon white vinegar
  • 1 tablespoon coconut oil or ghee, melted
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  1. Heat the waffle iron per manufacturer instructions.
  2. In a large bowl, beat the egg whites until stiff, but not dry. In a large measuring cup, whisk together the coconut milk, water and vinegar. Set aside.
  3. Combine the almond flour, tapioca flour, cocoa, sugar, baking soda, and salt in a large bowl. In a smaller bowl, lightly beat the egg yolks with the coconut oil or ghee, maple syrup, vanilla and coconut milk mixture. Pour the wet ingredients into the dry ingredients in three separate additions, stirring well and scraping the bowl between each addition. Gently fold the egg whites and chocolate chips into the batter. Let rest for 5 minutes
  4. Using a ladle or large spoon, spread the batter into the waffle iron, taking care not to overfill. Close and bake the waffle until there is no longer steam escaping and the waffle is crisp and golden brown. Remove the waffle and keep warm. Repeat until all of the batter has been used.

We folded our warm waffles over a (clean) water bottle and allowed to cool so they would hold their shape.  We filled with fruit; added marshmallows and garnished with cut fruit and whipped cream dusted with cinnamon and powder sugar.

We also thought that they would be good eaten warm with strawberry syrup.



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