These banana waffles Roll-ups are loaded with overripe bananas, but free of wheat and eggs, and refined sugar.
6 overripe bananas
200 ml flax/linseed flour
200 ml cornflour/maizena
200 ml of milk
10 ml of lemon juice
1 Dessertspoonful honey
5 ml baking powder
5 ml vanilla
Puree bananas with honey, milk, vanilla, and adding lemon juice last.
Pour into cornflour and flax/linseed flour and baking powder
Heat waffle iron and grease with cooking spray.
I like to use a soup spoon as a measure.
Drop a generous soup spoon of mixture onto each waffle section and close.
Don’t be tempted to overfill, it will get messy!
My iron took 4 minutes to cook the waffles.
The waffles will not be crispy. They will be soft and pleasantly moist inside.
Remove carefully, I lifted each one over the end of a wooden spoon in order not to break.
Lay on a plate and sprinkle lightly with cinnamon sugar while hot.
Roll up while still hot because the edges will begin to crisp and then won’t roll neatly.
A small amount of mascarpone as a filling enhances the flavors.
*This recipe is enough for 20 roll-ups.
**Free of wheat and eggs and refined sugar.
Prepared, tried, and tested Dee Harris