Celebrate International Waffle Day with this tasty, gluten-free recipe


There’s breakfast, and then there’s waffles. Personally, I’m perfectly happy when the stack is golden with a drizzle of maple syrup and coconut yoghurt…any day of the week. That’s why I’ve teamed up with Teff Tribe to create this mouth-watering, gluten-free recipe, which packs a nutritional punch. Serve this for breakie over the Easter long weekend and you’re guaranteed to impress.

Teff and Banana Waffles



Serves 4


1/2 cup Teff Tribe flour

1 cup buckwheat flour

2 teaspoons baking powder

2 teaspoons cinnamon

2 large eggs, beaten

200ml coconut milk

1 cup mashed banana (approximately 3 bananas)

1/4 cup coconut oil

3 tablespoons rice malt syrup

2 tablespoons vanilla

1 cup coconut or dairy yoghurt

1 banana, sliced

1/2 cup blueberries

2 small plums, sliced

1 baked green or red apple (optional)

Opt: edible cornflowers and maple syrup to serve



  1. In a large mixing bowl combine the teff flour, buckwheat flour, baking powder and cinnamon.
  2. In another bowl whisk together the eggs, coconut milk, mashed banana, coconut oil, rice malt syrup and vanilla.
  3. Pour the wet mixture into the dry mixture and stir well. Leave the batter to rest for 10 minutes.
  4. Turn on your waffle maker and allow it too heat. Then cook the waffles for approximately 7 minutes or until golden. The mix should make enough for 6 waffles.
  5. Remove waffles from waffle iron and slice on the diagonal.
  6. Drizzle yoghurt around each plate, arrange three waffle havles on each plate, top with fruits, maple syrup and cornflowers and serve.
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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.