INGREDIENTS
- 2 boxes 9 ounce each vans gluten-free original waffles
- 8 ounces Kite Hill ricotta
- 8 ounces Kite Hill plain cream cheese
- 2 tablespoons organic vanilla flavor
- 1 teaspoon organic lemon flavor 1/2 or 3/4 cup organic sweet agave powder (Cherie Sweet Heart)
- 3 organic bananas
- 1 – 28oz bag frozen organic blueberries (Cascadian Farms)
- 4 tablespoons organic maple sugar (Sapsquach)
- 4 tablespoons melted organic butter flavored coconut oil (Thrive Market brand or Nutiva)
- 2 tablespoons organic tapioca starch flour (Thrive Market brand or Anthony’s from Anthonysgoods.com or Amazon)
- One cup, chopped organic raw walnuts (Terrasoul.com or Amazon)
- Organic cinnamon
DIRECTIONS
Preheat oven to 350° In a food processor, combine the Kite Hill ricotta, Kite Hill cream cheese, the agave powder, 1 tablespoon of vanilla and 1 teaspoon of lemon flavor. Mix well until creamy and set aside. In a skillet melt the vegan butter and add the tapioca flour. Stir until mixed thoroughly. Add the thawed out blueberries, vanilla and the maple sugar. Mix well and allow to cook until thickened. Set aside. In a rectangle, baking pan, (I used Pampered Chef) place one layer of thawed out waffles in the baking dish. On top of the first layer of waffles spread, evenly, the Kite Hill creamy ingredients. On top of that slice the bananas to cover the whole baking pan. Layer on top of the bananas another layer of waffles. Spread evenly the blueberry mixture on top of the waffle layer. Sprinkle the blueberries with a light dusting of cinnamon. Top it all off with the chopped walnuts. Bake 350° for 20 to 25 minutes.
