Maintenance – Breakfast Waffle Trifle (and it's Gluten-Free!)

I was in the mood to have breakfast for dinner.  But I still wanted to make sure it was a healthy meal (and not just a bunch of syrup poured on processed pancakes).  So I decided to create this yummy breakfast trifle.  Needless to say my kids loved it! 

The recipe is quite simple.  To begin, start to make a batch of our delicious waffles.  This could be done earlier if you want because I had to put the waffles in the fridge to cool them down.  I didn’t want them to be too warm in the trifle.  I also made 2 batches of the waffles because I have a family of 6.  You could probably get away with just one batch for a smaller family.

Whole Grain Blender Waffles


2 cups water
4-8 dates chopped or 1 TBS concentrated apple juice
1 cup quick oats
¼ cup millet or cornmeal
¼ cup flaxeed
¼ cup raw cashew nuts
1 TBS cornstarch
½ tsp salt

Preheat waffle iron (Belgium Waffle iron works great). Blend all ingredients for 1 minute or until smooth (high powered blender is needed i.e. Vita-mix).  Pour mixture into preheated waffle iron and close the lid.  Bake until steam stops rising and the waffle is golden brown and crisp (anywhere from 5 to 10 minutes).  

While the waffles are cooking begin preparing the “Whipped Cream”.

“Whipped Cream” Topping

1/2 cup  soy milk

1/3 cup pure maple syrup

12-14 oz Silken Tofu, drained

1 tsp of pure vanilla extract (I just used the Costco brand)

OPTIONAL: 2 TBS of “Ultra Gel” – I added this as a thickener, but don’t worry if you don’t have any, it won’t change the taste. (I bought mine at a local Bosch Store).

Blend all ingredients in a high-powered blender or food processor until smooth.

Begin assembling the trifle by ripping pieces of the waffle to create the first “layer” in your bowl.  Spread a portion of the whipped cream topping over the waffle pieces (I did a third of the topping because I wanted 3 layers).  Then top that layer with fresh or frozen (and thawed) fruit of your choice.  I used strawberries and of course mangoes (because they are my favorite).  Simply repeat these same steps until you have filled your dish.

You could also turn this into more of a dessert dish by topping it with a bit of chocolate mousse…..mmmmm!

Chocolate Mousse

1 cup of semi-sweet choc chips (look for a brand that is dairy-free like Guittard or Ghiradelli)

1/2 cup of Almond milk (I prefer the vanilla)

12-14 oz Silken Tofu, drained

1 TBS vanilla

Melt the chocolate chips and then combine all of the ingredients into a high-powered blender.  Let it refrigerate for about 30 minutes to let it set up.

🙂 Maintenance Mommy

Source: WFM 1-10

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