Super-quick Allergy-friendly Brownie Waffles
One of my favorite things to do is to create unlikely combinations of foods and discovering new worlds of flavor in the process.
Combining the gooey-ness of a warm brownie with the crisp edges of a breakfast waffle is an experiment I'd heard of, but never done myself.
Since there's no time like the present for a fun twist on two all-time favorite foods, here goes. You can serve your waffles with the traditional whipped cream on top. We have included a quick recipe for making your own vegan whipped cream in the directions below. I decided to trust my food mix and match instincts and served mine with chocolate ice cream instead. To each, their own.
All I can say is, I'm not sharing these yummy, chocolatey (and allergy-friendly) brownie waffles with anyone!
For the waffles
- 1 box Tempt Hemp Brownie Mix
- 1/4 cup water
- 3 tablespoons vegetable oil
- 1/2 cup mashed bananas
For the vegan whipped cream
- 1 can of coconut cream, chilled really cold overnight
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla
Yields: 4 waffles
Total time: 15 minutes
PREHEAT - Lightly grease your waffle iron and set it for preheating.
MIX - In a large mixing bowl, add the Tempt Hemp Brownie Mix, mashed bananas, water and oil. Mix well till well combined. Avoid over-mixing.
BAKE - Pour a third of the batter into the waffle iron and bake for around 5 minutes. Take the waffles out of the waffle iron and set on a plate to cool.
MAKE WHIPPED CREAM - Make sure your coconut cream is cold and hard. Add the coconut cream, powdered sugar and vanilla to a medium sized mixing bowl. Starting first at slow speeds and moving on to faster speeds, whip the mixture well till soft peaks form. You just made your own vegan whipped cream!
- SERVE - Scoop a dollop of your freshly made vegan whipped cream onto a waffle. Gobble it up before someone else does!