MINT CHOCOLATE CHIP NICE-CREAM WAFFLE SANDWICHES

Makes 5 small waffle sandwiches

For the mint choc chip nice cream:

80 g (3 oz) baby leaf spinach • 4 bananas, peeled and frozen
130 g (5 oz/½ cup) coconut yoghurt • 60 ml (2 fl oz) coconut oil, melted
10 g (¼ oz/½ cup) mint leaves • 1 tbsp peppermint extract • 1 small avocado
60 g (2 oz/½ cup) dark chocolate chips, roughly chopped

For the waffles:

1 large egg • 150 g (5½ oz/1 cup) self raising flour
240 ml (8½ fl oz) almond milk
a pinch of sea salt

Mint choc chip with a healthy dose of… spinach? Salad dodgers, don’t panic; it just adds some goodness and a vibrant green. You can’t taste it, I promise. I recommend serving these guys for afternoon tea, although a nice cream waffle sandwich for breakfast is pretty hard to beat.

For the nice cream, place the spinach in a blender or food processor with a few tablespoons of water and bitz until smooth. Set aside. Blend the remaining ingredients (except for the chocolate chips) with 1 tablespoon of the spinach purée, until thick and creamy. Stir through the chocolate chips and pop into a freezer-proof container and freeze for 1 hour, until firm.

To make your waffles, first heat your waffle iron. Crack the egg into a large mixing bowl then add the flour, milk and sea salt and whisk everything together until you have a lovely, smooth batter. Pour a couple of tablespoons of the batter at a time into the middle of the waffle maker to make a small round-shaped waffle and cook until puffed and golden.

To serve, scoop the mint choc chip nice cream between two waffles and enjoy.

Note: Ideally, you’ll need a waffle iron for this recipe but you can also treat the waffle batter as pancakes if you don’t have the kit.