Serves 6
This happens to be one of our favorite recipes in the entire book. It has some surprising ingredients, but they come together so nicely that they really do taste and feel like the waffles you had before you ate like a dinosaur. Dinosaurs didn’t have freezers or toaster ovens, but with this recipe you’ll be able to have frozen waffles again, only without creating the extra trash from the box!
We like to make a double or triple batch of these and keep them stored in the freezer so that the boys can pop them in the toaster and make their own breakfast sometimes. They’re great with all kinds of toppings—Cole loves them with apple butter and Finian insists on putting bacon and eggs on his and rolling it up like a taco. Wesley just loves eating them however we serve them!
INGREDIENTS
• 1 banana
• 1 apple, peeled and cored
• 1 C almond butter (or MaraNatha brand sunflower butter)
• 2 eggs
• 1 Tbsp arrowroot powder
• 1 Tbsp vanilla
• ½ tsp baking soda
• Oil for greasing waffle iron
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Purée apple and banana in food processor.
2. Use the whisk attachment on your electric mixer and whip almond butter on high for 2–3 minutes until smooth.
3. Add purée and remaining ingredients to whipped almond butter and continue to whip until combined.
4. Grease your hot waffle maker (for each waffle you make), we use Spectrum brand coconut oil spray.
5. Use about 1 ladle of batter per 8-by-4-inch waffle (do not fill up entire waffle maker, leave 40% unfilled, batter will spread) onto hot waffle iron for three to five minutes until browned, stiffened and cooked through. If your waffle is soft or floppy, it’s not ready yet—keep cooking for another minute or two!
6. Eat immediately or store in freezer and make your own breakfast by reheating in the toaster.
