Gluten and grain free recipe for Coconut Belgian Waffles
3 eggs, lightly mixed
Sweetener to taste (I used 1/4 cup sugar)
1 tbsp. Organic Coconut Oil, (melt if its too hard to scoop)
1/2 cup Coconut Flour
1/4 tsp. Baking powder
1/4 tsp. Baking soda
Pinch of Salt
1/2 cups Coconut milk *splash more if needed
*Oil for brushing the waffle iron/maker
Maple syrup, honey, etc.
Mix eggs, then add sweetener (read notes), and coconut oil.
Mix well then add coconut flour, followed by baking powder, baking soda, pinch of salt, stir and add milk last. You might want to add more if it’s too thick.
Combine everything well, until the texture is smooth. The batter will be thicker than traditional waffles, but not far off.
Preheat the waffle maker brush oil on the waffle iron and scoop the batter in and pour over the waffle iron. Close the lid and wait until it is ready to open.
Once waffle is done, be careful when you remove it. The texture of the waffles with coconut flour is different so they rip easily. Carefully start from one corner and remove at oncs.
Use a sweetener that supports your diet. I used sugar – you are welcome to use liquid stevia (1 teaspoon or to taste).
As for coconut oil, you can melt the coconut oil in the pot of warm water, placing the jar in and waiting a few minutes until it’s easy for you to scoop.
I said it in the directions, but I feel the need to say it again: These waffles are NOT your typical traditional waffles, they are very soft, and they rip easier than when made with all purpose flour.
You can also use low fat ‘regular’ milk, or even soy milk would work fine.
Any other add-ins: cinnamon, nutmeg, powdered ginger etc.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.