This Recipe Is: Free of gluten, dairy, soy, eggs and nuts. It is also vegan.
Ok, I’m literally laughing at these waffles. Since last weekend, I’ve been a bit under the weather. Nothing major, but definitely stuffed up. So… I’ve reasonably tried to stay away from sugar and oil. Well clearly I failed. Like really, Emily? Did you have to make a waffle that straight up tastes like fried dough this week? You know you’re going to eat them all! These waffles though. These waffles THOUGH! UGH they’re incredible. I’m not exaggerating. They really are. Even my picky husband gave me a, “wow you nailed it” reaction.
Really though, jokes aside and my sickness aside, these waffles are out of this world. So fluffy and also nice and crisp on the outside. So flavorful from the coconut. Not too sweet, which is perfect for a waffle since you’ll probably be loading on honey or maple syrup. And really, they aren’t that junky. Yes I’m sensitive to oil at the moment, but look at the ingredients down there. They’re pretty clean, right? Yea!
They did oddly enough remind me off fried dough. They just had such a rich taste and such a yummy texture. The coconut flavor was not way in your face either. Which I liked. I could really go on and on but I just need you guys to make them! Really, you just need to make them!
Coconut WafflesPrint This
- 2 tablespoons Ener-G Egg Replacer
- 1/2 cup water
- 2 cups Eat or Drink’s basic GF flour blend – I always keep a big container already mixed on hand. For 6 cups: 4 cups superfine brown rice flour, 1 1/3 cup potato starch and 2/3 cup tapioca starch
- 1 tablespoon coconut sugar
- 4 teaspoons baking powder
- A pinch of salt
- 1 cup coconut cream – if you can not find the cream you can just use full fat canned coconut milk
- 1/4 cup water
- 3/4 cup coconut oil
- 2 tablespoons coconut yogurt – I used
- 1/2 teaspoon vanilla extract
- Whisk the egg replacer with the 1/2 cup water and set aside to thicken.
- Preheat your waffle maker – you will not have to grease your waffle maker because there is enough oil in the waffles. However, if you are unsure about your waffle maker, you can make a small tester waffle to see if it sticks.
- Whisk the flour with the coconut sugar, baking powder and salt and then set aside.
- Melt your coconut oil until it is liquid.
- Open up your can of coconut cream. If temperatures are cold enough the cream will be separated from the liquid. The cream is usually somewhat hard at the top. If not you will have to scoop out the cream from the bottom. Scoop out two big spoonfuls of cream and set aside (this will be used for whipped cream). Now melt the rest of the contents of the can either in the microwave or over the stove-top. You only need it melted enough so you can combine the cream with the coconut water. Then you will be able to measure out 1 cup.
- Mix your cup of coconut milk with 1/4 cup water, melted coconut oil, coconut yogurt and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined. Do not over mix waffles, never ever! Chunky waffle batter is better than over-mixed waffle batter.
- Cook waffles in your waffle maker according to your waffle makers instructions. You should cook until they are golden brown and slightly crisp on the outside.
- While your waffles are cooking you can make your coconut whipped cream. Simply put the coconut cream you removed from the can into your stand mixer and beat on medium high until fluffy. Once you are done beating you can fold in some honey or powdered sugar. Do not add honey while beating the coconut cream because it will make the cream fall flat and separate.