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. Be careful to not overblend as this will make the waffles dense.
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 our strawberry coconut yoghurt alternative 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 Yoghurt Alternative