We use a waffle maker to make our waffles, if you over fill them they make a horrible mess so don’t over fill the cavities. However you can also use a silicon waffle mould and cook them in the oven, but the texture and overall outcome are different to being done in a machine and they taste much naughtier.
One little tip if using a machine, do NOT use frylight on the plates, dab a little oil on a piece of tissue and rub it over the plates before preheating, this keeps the plates clean and prevents them from being ruined by the frylight and makes it easier to clean.
Some recommended items from our kitchen to make our waffles…
- Either a waffle maker or a silicon waffle mould.
- We use a NUTRiBULLET to blend and mix a lot of our recipes, its easy to clean and store and affordable. Also great if you are into health and fitness and have lots of shakes and smoothies. Also great for making iced tea/coffee so is widely used and not just a kitchen ornament like a lot of appliances.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Sundae glasses, we have a few different shapes and sizes of these depending on what we make depends which we use.
- No sundae is complete without a cool looking spoon. We have the mixed set.
Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.
Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.
Thank you.
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INGREDIENTS:
- 45g raisin fruit wheats
- 1 egg
- 1 tablespoon TRKG banana syrup (See here for info on these syrups)
- ¼ teaspoon baking powder
- 2 heaped tablespoons fat free greek yogurt
- A few drops of banana flavouring
- 1 tablespoon 50% less sugar toffee sauce
- 1 small banana, peeled and sliced
- 100ml/45g Walls light ice-cream
METHOD:
- Preheat your waffle machine (or follow any instructions your machine provides).
- Blitz the fruit wheats in a blender, (don’t worry about the lumps of the fruit as that adds to the recipe keeping them chunky) and tip into a mixing bowl.
- Add the baking powder and give a little stir.
- Whisk the egg, syrup and flavouring together until pale, whisk in the yogurt and pour into the wheat mixture.
- Give a really good mix and leave the mixture to stand for 5 minutes.
- The batter should go puffy and airated.
- Once the waffle machine is heated add the batter into the machine and cook for 5-6 minutes (you may need to experiment here or follow instructions from your machine as they will all vary).
- In a sundae glass layer your banana, toffee sauce, waffles and ice cream, grab a spoon and dig right in.
Hickmans Slim Kitchen 