Waffles with caramel sauce and ice-cream

4 Method Steps

Step 1

Sift rice flour, arrowroot and buckwheat flour into a large bowl. Add baking powder, cinnamon and sugar. Stir until combined. Make a well in centre. Whisk in Nuttelex, eggs and soy milk until smooth.

Step 2

Heat a waffle maker. Lightly spray the inside with oil. Pour 1 ⁄3 cup of mixture onto the hotplate. Close the lid and cook for 1-2 minutes or until lightly golden and crisp. Transfer to a plate and keep warm. Repeat with the remaining mixture.

Step 3

For sauce, combine dates and 250ml (1 cup) water in a saucepan over medium heat. Simmer for 5 minutes or until dates soften. Add sugar and cook, stirring, for 2 minutes or until sugar dissolves. Add coconut cream and vanilla. Simmer, stirring, for 2-3 minutes, until dates break down and mixture is a golden caramel colour. Remove from heat and use a stick blender to puree until smooth.

Step 4

Serve waffles with ice-cream, macadamias, banana and sauce.