You will need:
1 batch gluten free, sugar free waffles
1 batch banana rum filling
1 can full fat coconut milk, refrigerated
1/4 C toasted pecans or walnuts
Gluten Free, Sugar Free Waffles
1 1/2 C almond flour
3 large eggs or 4 small eggs
4 Tbsp 100% pure maple syrup or raw agave
2 Tbsp liquid coconut oil (if your oil is solid, pop it in the microwave for 15 seconds to soften)
1/4 C coconut milk or non-dairy milk of choice (soy, almond, etc.)
Combine all ingredients and add to a preheated greased or non-stick waffle iron. Cook waffles until golden brown and set aside. This batch will make two large waffles.
Banana Rum Waffle Filling
2 Tbsp liquid coconut oil
2 Tbsp agave
1 Tbsp rum (to make completely sugar free, omit rum)
pinch of cinnamon
1/4 C pecans
Slice two bananas. Warm coconut oil in a small saute pan and add sliced bananas. Allow bananas to cook for 5 minutes. Stir frequently. Add agave, rum, and cinnamon. Cook on medium heat until bananas are browned and slightly caramelized. This filling will generously stuff one full waffle or four quarter waffle triangles (4 servings). While assembling your filling, roast pecans on 350 F until browned and fragrant.
Assembling your stuffed waffles:
Open one can of full fat coconut milk that has been refrigerated. When coconut milk is cold the fat rises to the top and makes a creamy solid. This will be used for your coconut cream. You can mix maple syrup or agave into your coconut cream if you desire a sweeter cream. I enjoy it just by itself.
Break waffles into four triangles. Carefully cut each triangle in half and open onto a small plate. Spread coconut cream onto one side of each open-faced waffle. Place a fair amount of banana filling onto each piece of waffle coated in coconut cream, dividing the bananas equally between waffles. Place the other half of waffle on top of the bananas, add another dollop of coconut cream to each stuffed waffle and sprinkle with chopped, toasted pecans. Drizzle with maple syrup and serve.