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Guilt Free Banana Flaxseed Waffles with Creamy Halva Spread

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Banana waffles with quick halva spread – this is a really great breakfast. Waffles are full of goodness – I used buckwheat flour, oat flour and ground flaxseed. They are sweetened with bananas, have a bit of spice in a form of cinnamon. They are a real treat.

And they will keep in the fridge for a few days so they can be enjoyed toasted the next day. YUM!

And the quick halva, it’s just divine. If you tried real halva before it’s nutty, sweet, totally decadent and absolutely delicious.

Halva is made from sesame seeds and sugar. So I used tahini and dates. Halva is usualy solid, in a block form. I opted for a spread consistency. I wanted the taste of halva, that nutty sweetness and I have to say, this quick version will give you a halva experience. But without the processed sugar, or a lot of fiddling to make it.

The combo of waffles with the halva spread plus the raspberries is just what is needed when you are after a bit of sweet comfort in the morning. And it’s clean and healthy. So enjoy guilt free.

Further Food Commentary:

With a significant amount of fiber, buckwheat flour has been found to slow down the rate of glucose absorption after meals. Additionally, it is a source of protein and calcium. Described as having an 'assertive' flavor, grab some buckwheat for quick, yeast breads. It's also a great substitution for any recipe that calls for regular flour, with 1/2 the amount needed in buckwheat.

By Nikki Nies, MS,RD, LD
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Guilt Free Banana Flaxseed Waffles with Creamy Halva Spread

  • Prep Time:10 minutes
  • Cook Time:5 minutes
  • Servings: 8

Ingredients

2 bananas
4 eggs
½ cup of milk of your choice (I used oat milk)
1 teaspoon of cinnamon
2 teaspoons of baking powder
3 tablespoons of ground flaxseed
½ cup of oat flour
¾ cup of buckwheat flour
To serve – raspberries and quick halva spread

Quick Halva

3 heaped tablespoons of tahini
15 small dates
8-10 tablespoons of water

Instructions

  1. Peel and add bananas to a bowl. Mash with fork or potato masher.
  2. Add eggs, oat milk, cinnamon and baking powder.
  3. Whisk until smooth and frothy.
  4. Add ground flaxseed, oat flour and buckwheat flour. Stir until well combined.
  5. Heat your waffle maker and cook the waffles. I used approx 2 heaped tablespoons of batter per waffle.
  6. Serve with raspberries (or any other fruit you like) and quick halva spread (see below)

Quick Halva

  1. Add dates and tahini to a food processor and blitz until smooth.
  2. Store halva spread in a closed container in a fridge for 3-4 days.
Peel and add bananas to a bowl. Mash with fork or potato masher. Add eggs, oat milk, cinnamon and baking powder. Whisk until smooth and frothy. Add ground flaxseed, oat flour and buckwheat flour. Stir until well combined. Heat your waffle maker and cook the waffles. I used approx 2 heaped tablespoons of batter per waffle. Serve with raspberries (or any other fruit you like) and quick halva spread (see below) Quick Halva Add dates and tahini to a food processor and blitz until smooth. Store halva spread in a closed container in a fridge for 3-4 days.

Nutrition Information

Per Serving:  Calories: 335; Total Fat: 14 g; Saturated Fat: 2 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 5 g; Cholesterol: 93 mg; Sodium: 97 mg; Potassium: 565 mg; Carbohydrate: 65 g;  Fiber: 11 g; Sugar: 34 g; Protein: 11 g
Nutrition Bonus:
Vitamin C: 5%; Vitamin A: 6%; Iron: 11%; Calcium: 13%;
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Justyna Zawadzka Contributor
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