Preheat the oven to 350F / 175C / 155 fan.
Line a baking tray with greaseproof paper.
Remove the stalks from the strawberries, slice in half and toss with vanilla and maple syrup.
Bake until caramalised, stirring once (approximately 25 minutes)
Add all the waffle ingredients to a high-speed blender, starting with the liquid at the bottom and blend until smooth, scraping the sides a couple of times with a spatula.
Heat your waffle iron and then brush the plates with a little oil. Add batter to the pan to cook (Depending on the depth of your waffle iron (approx. 1/2 – 2/3 cup at a time) until your batter is finished.
Top waffles with Cocos Organic strawberry coconut milk yog and baked strawberries.
1 1/2 cup + 2 tbsp almond milk
1/4 cup coconut oil, melted
2 – 3 tbsp maple syrup to taste
1 tsp vanilla extract
1/3 cup gluten-free oats (30g)
2 cups gluten free flour blend. We used Bob’s Red Mill 1:1 gluten-free flour blend (320g)
1 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1/4 tsp sea salt
Oil of choice to grease the waffle iron
300g strawberries, tops removed
1.5 tbsp maple syrup, or to taste
1/2 tsp vanilla extract
Serve with Cocos Organic Strawberry coconut milk yog