Monday, September 17, 2012

Coconut Waffles

My girls have been eating like they have bottomless pits lately. Nothing seems to satisfy them. Until this recipe. These are light, delicious and yet filling and Endo-Diet friendly! Yay!

Coconut Waffles
recipe courtsey of Christopher Doan, San Jose, CA, Oct 2006, Better Homes and Gardens (I made a few adjustments to make it Endo-Diet friendly)
Yields 8 waffles

1.75 cups gluten-free all-purpose flour
2T coconut sugar, blonde + some for sprinkling
1T baking powder
sea salt, dash
3 eggs or egg substitute
1-14 oz can unsweetened coconut milk
6T Earth Balance soy-free or coconut spread
3/4 cup shredded coconut, unsweetened
1/2 cup chopped raw almonds

1. In a medium bowl combine flour, sugar, baking powder, and a dash of sea salt. Make a well in the center of the flour mixture; set aside. In another medium bowl lightly beat eggs; stir in coconut milk and melted butter. Stir in coconut. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

2. Pour 1/2 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturer's directions (about 3 minutes or until golden brown). When done, use a fork to lift waffle off grid. Repeat with remaining batter. Drizzle baked waffles with Homemade Chocolate Sauce (see recipe below), chopped almonds and sprinkle with a little extra coconut sugar. Serve warm.


Homemade Chocolate Sauce
Yields approximately 3 servings

2T Trader Joe's organic virgin coconut oil
2T unsweetened cocoa powder
10 drops liquid stevia, creamy vanilla flavor

Measure out your coconut oil in a bowl. (If it's in a solid state, throw in on the stove or in the microwave to make it liquid). Next add your drops of stevia. Last, add in your cocoa powder. Mix it all together with a fork until well blended. Enjoy!