Polenta waffles with chocolate cream

We love food - and especially we love waffles!
Today we have a gluten-free variant with apple.
Please note that we used silicone moulds for the oven.
By the way, this works great.
Simply heavenly tasty were the good ones ... once time back please! 

Ingredients (4 waffles):
1 sour apple (e.g. Elstar)
40 g coconut oil
100 g corn flour
1 teaspoon baking powder
1 coated teaspoon cinnamon
2 eggs
40 g coconut blossom sugar
1 small pinch of salt
100 ml soy rice milk
Silicone Waffle Baking Mold

Topping:
1 small diced apple
1 small diced flat peach
1 Msp cinnamon
pomegranate seeds
 
Ingredients (chocolate cream):
1 avocado
2 tablespoons raw cocoa powder
2 tablespoons date syrup
100 ml soy rice milk
1 Msp. vanilla powder
1 pinch salt
Preparation (chocolate cream):
1. peel and core the avocado.
2. put all ingredients in a bowl and puree well.

Preparation

1. Wash apple and grate unpeeled or cut into very fine pieces. Drain in a sieve.
2. Heat the coconut oil until it is liquid and allow to cool briefly.
3. Mix corn flour, baking powder and cinnamon.
4. Beat eggs, coconut blossom sugar and 1 pinch of salt for 3-4 minutes with a hand mixer until foamy.
5. First stir in the milk and then the flour mixture, then fold in the apple rasp.
6. Place the silicone waffle baking tin on a baking tray lined with baking paper and spread the dough in the tin.
7. Bake in a hot oven at 200°C (180°C circulating air) in the middle of the oven for 10-12 minutes.
8. Remove the baking tray and pan from the oven and leave to stand for 2 minutes. Take the waffle dish out of the baking tray and lift it off.
9. Bake the waffles for another 10 minutes, then place them on a grid and let them cool.
10. For the garnish, mix the topping, except the pomegranate seeds, and prepare the chocolate cream.
11. Place the waffles on a plate, spread the topping on top, arrange the chocolate cream on top and garnish with pomegranate seeds.