BLUEBERRY CHEESECAKE WAFFLES
Ingredients
Waffles
- 1 cup gf rolled oats I used Rude Health sprouted oats
- 1 ripe medium banana about 1/2 cup mashed
- 1/2 cup oat milk
- 1/2 tsp baking powder
Blueberry compote
- 1/2 cup blueberries
- 1/2 tbsp maple syrup
- 1 tbsp water
- Cream cheese
- 1/4 cup cream cheese I used Nush Foods
- 1/4 cup almond yog I used Nush foods
- 1/2 tsp lemon zest
- 1/4 tsp vanilla bean paste if use vanilla extract you may need to add more
Instructions
Waffles
- Add oats to a high speed blender and blitz till a flour like consistency. Add in the banana + milk + baking powder. Blitz till smooth.
- Leave the batter to rest while you heat up a waffle iron till hot, brush with coconut oil and pour in the mix. You may have a lil bit of mix left over for 1 more waffle.
- Cook for 10 mins or until crisp and pulls away from edges easily.
Blueberry compote
- While waffles are cooking crack on with this.
- In a small saucepan add in the blueberries + water + maple syrup.
- Simmer on a medium high heat till the blueberries release juices and reduce down to a thick glaze. About 5-7 mins. Spoon into a bowl to cool down quicker.
Cream cheese
- Softened cream cheese in a bowl with a whisk then mix in the rest of ingredients. Taste and adjust flavour if needed.
Assembly
- Swirl 1 tbsp blueberry compote through cream cheese. Dollop onto waffles, spoon over rest of compote. Best eaten straight away.
- We served ours along with a chai latte!
Notes
Make up a big batch of blueberry compote and keep in a jar for up to 3 days.
Waffles can be reheated and frozen.