Waffle Cake

Ingredients

• 2 ripe bananas
• 3 eggs
• 240 ml unsweetened oat drink (oat milk)
• 1 tbsp Rapeseed Oil
• 100 g fine rolled oats
• 160 g whole‑grain flour
• 4 Tbsp ground almonds (15 g each)
• 1 tsp Weinstein baking powder
• 600 g Skyr
• 1 tbsp white almond butter (15 g)
• 1 tsp flaxseed oil
• 0.5 tsp vanilla powder
• 4 tbsp walnuts (15 g each)
• 300 g fresh berries

Instructions

1. 1.

   Peel the bananas, place them in a bowl and mash with a fork. Add eggs, oat drink and oil, whisk together. Stir in oats, whole‑grain flour, ground almonds and baking powder until a smooth batter forms. Cover and chill for 5 minutes.

2. 2.

   Meanwhile preheat a non‑stick waffle iron. Give the batter another stir. Bake about six waffles, pouring 2–3 Tbsp of batter onto each lower surface and closing the iron. Cook each waffle for roughly 4 minutes until golden brown.

3. 3.

   In the meantime whisk Skyr with almond butter, flaxseed oil and vanilla powder in a bowl until creamy. Chop walnuts finely. Wash berries and pat dry.

4. 4.

   To assemble, place one waffle on a serving plate or large dish and spread 2 Tbsp of cream over it. Scatter some berries and walnuts on top. Layer another waffle, again adding cream, berries and walnuts. Continue this process until all waffles are stacked. Brush the topmost waffle with cream and decorate with fresh berries and walnuts.