Waffles with fresh strawberries and coconut ‘yoghurt’

Waffles

• 165 g (5 3/4 oz/1 1/2 cups) oat flour
• 2 teaspoons gluten-free baking powder
• 1 tbs Love Your Gut powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cinnamon
• 185 ml (6 fl oz/3/4 cup) coconut milk
• 100 g (3 1/2 oz) unsalted butter or coconut oil, melted
• 2 large eggs
• 2 tablespoons rice malt syrup
• 1 teaspoon alcohol-free vanilla extract
• 1 teaspoon apple cider vinegar
• rice malt syrup, strawberries and strawberry leaves and young fruit (optional), to serve

Coconut ‘yoghurt’

• 170 g (6 oz/2 cups) fresh young Thai coconut meat (see tip)
• 125 ml (4 fl oz/ 1/2 cup) coconut water
• 2 teaspoons lemon juice
• pinch of fine sea salt
• 1 tsp sweetener of choice such as honey (optional)

INGREDIENTS:

1. To make the coconut yoghurt, whiz all the ingredients in a blender until smooth and creamy.
2. Spoon the yoghurt into an airtight container and chill in the fridge.
3. In a medium bowl, combine the oat flour, baking powder, Love Your Gut powder, salt and cinnamon.
4. In a separate bowl, whisk together the coconut milk, butter, eggs, stevia, vanilla and apple cider vinegar.
5. Pour the wet ingredients into the dry and stir until well combined. Set the batter aside for 10 minutes to thicken.
6. Heat the waffle maker, spoon in a portion of batter and cook until golden.
7. Leave on a wire rack to cool slightly and crisp up while repeating the process with the remaining batter.
8. Serve topped with coconut ‘yoghurt’, rice malt syrup, strawberries and strawberry leaves and young fruit, if using.