Gluten Free Toasted Coconut Waffles With Maple Cream Food
GLUTEN-FREE TOASTED COCONUT WAFFLES WITH MAPLE CREAM
Categories Egg Wheat/Gluten-Free
Number Of Ingredients 14
Steps:
- Place a rack in the center of the oven and preheat to 350 degrees F. Place coconut on a baking sheet and toast in the oven for about 4 minutes. Keep an eye on the coconut, it browns and burns quickly. Remove toasted coconut from the oven and set aside. In a medium bowl, whisk together coconut oil, eggs, agave nectar, vanilla extract, and mashed bananas. Whisk until well incorporated. In a small bowl, whisk together the coconut flour, salt, and baking soda. Work the mixture with your fingers to ensure that the coconut flour doesn't have any lumps in to. Whisk the dry ingredients into the wet ingredients. Mixture will begin to thicken as you whisk. Add the toasted, shredded coconut and whisk to incorporate. Allow mixture to sit for 5 minutes while you plug in and preheat the waffle iron. I have an 8 1/2-inch square waffle iron, and this recipe made 2 waffle sheets. I divided the batter in two to bake them up. To make the maple cream, whisk together heavy cream and maple syrup, in a medium bowl, until soft peaks form. Easy. Bake up waffles, and serve warm with maple cream and toasted coconut flakes. makes 2 sheets of square waffles in a 8 1/2-inch waffle maker, serves about 3
GLUTEN FREE WAFFLES
My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.
Provided by E Bennett
Categories Breakfast
Time 23m
Yield 5 waffles
Number Of Ingredients 9
Steps:
- Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
- Add a bit more milk if too thick or a bit of rice flour if too runny.
- Can be made without eggs, if necessary; just add a little more liquid to make up for them.
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- In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
- Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).
- Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
- Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!
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