Banana waffles with quick halva spread – this is a really great breakfast. Waffles are full of goodness – I used buckwheat flour, oat flour and ground flaxseed. They are sweetened with bananas, have a bit of spice in a form of cinnamon. They are a real treat.
And they will keep in the fridge for few days so they can be enjoyed toasted the next day. YUM!
And the quick halva, it’s just divine. If you tried real halva before it’s nutty, sweet, totally decadent and absolutely delicious.
It’s the super sweet treat of my childhood. I still can remember the taste. So good.
Halva is made from sesame seeds and sugar. So I used tahini and dates. Halva is usualy solid, in a block form. I opted for a spread consistency. I wanted the taste of halva, that nutty sweetness and I have to say, this quick version will give you a halva experience. But without the processed sugar, or a lot of fiddling to make it.
The combo of waffles with the halva spread plus the raspberries is just what is needed when you are after a bit of sweet comfort in the morning. And it’s clean and healthy. So enjoy guilt free 🙂
Fuel Your Body, Charge Your Day
- Peel and add bananas to a bowl. Mash with fork or potato masher.
- Add eggs, oat milk, cinnamon and baking powder.
- Whisk until smooth and frothy.
- Add ground flaxseed, oat flour and buckwheat flour. Stir until well combined.
- Heat your waffle maker and cook the waffles. I used approx 2 heaped tablespoons of batter per waffle.
- Serve with raspberries (or any other fruit you like) and quick halva spread.
- If your dates are a bit on a dry side add them with 2 tablespoons of water t a closed container and microwave them for a minute or so to heat up the water and steam the dates.
- Add dates and tahini to a food processor and blitz until smooth.
- Store halva spread in a closed container in a fridge for 3-4 days.