Crunchy granola & bananas cooked right in the batter plus on top for play on textures
Makes 4 waffles (Serves 2 people)
1-1/4c white rice flour
1tsp baking soda
1/4tsp ground nutmeg
1c almond milk
2tbsp apple cider vinegar
2tbsp canola oil
2 bananas, sliced
1c granola of choice
Maple syrup, to serve
Preheat a waffle iron. Add the vinegar into the almond milk and let set. Stir together the rice flour thru nutmeg in a medium-sized bowl. Add in the egg yolks, oil and almond milk mixture until smooth. In a separate large bowl, beat the egg whites with a hand mixer until almost-stiff peaks form. Fold half of the eggs white into the batter until no white shows, then repeat with the other half. Very gently fold in 1 sliced banana and 1/2c granola, taking care not to lose the fluffiness of the batter.
Spray the waffle iron with oil and ladle ¼ of the batter in. Cook until golden brown and crispy. Repeat with the rest of the batter, keeping the waffles warm as they finish. To serve, top with leftover banana and granola and drizzle with syrup.
Freeze the cooled waffles in a single layer on a baking sheet or rack until solid. Transfer for a sealable container or bag for up to two weeks. Toast from frozen in the oven.