BANANA AND PEARL SUGAR BELGIAN WAFFLES

Source = http://www.ohladycakes.com/2013/07/banana-and-pearl-sugar-belgian-waffles.html
[I'd skip the topping]

Waffle batter

2 tsp active dry yeast
1/4 cup warm water, between 105-108˚F
2 cups white spelt flour
1/2 tsp fine sea salt
3 tbsp cane sugar
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 cup coconut oil, melted
1/2 cup finely mashed banana
1/2 cup almond milk, warmed
1 cup Belgian pearl sugar

Chocolate hazelnut sauce
3 oz good quality dark chocolate
1 tbsp brown rice syrup
1-2 tbsp hazelnut liqueur

In a small bowl, stir together the water and yeast; sprinkle with a small pinch of sugar and set aside for 10-15 minutes, until foamy. In a large mixing bowl, whisk together the flour, salt, sugar, and cinnamon. When the yeast has proofed, create a well in the center of the dry ingredients and add the yeast mixture, oil, vanilla extract, mashed banana, and almond milk. Whisk until combined then stir in the pearl sugar, cover with plastic, and refrigerate for two hours. Once it’s chilled, you can either cook the batter immideately or refrigerate it overnight for a more fermented flavor. Waffle batter can be stored in the fridge for up to two days.

To make the chocolate hazelnut sauce, melt the chocolate in a double boiler set over medium-high heat. Once melted, stir in the brown rice syrup and hazelnut liqueur (2 tablespoons for a stronger flavor). Transfer to an air tight container and refrigerate until ready to use. Will keep for up to two weeks.

When you’re ready to cook the waffles, preheat a Belgian waffle iron and spray it with oil. Stir the batter (it shoud be more like dough at this point) and spoon 1/4 heaping cup of batter onto each sections of the iron and cook according to the manufacturer’s instructions. To keep waffles warm, place them on a baking sheet in a 200˚F oven.

Top waffles with powdered sugar and whipped cream, then drizzle with caramel sauce and chocolate hazelnut sauce. Serve immideately.

Yield: 8-10 waffles