Dear Joy,
I could send you a text but I’m much better at typing on a keyboard. You might already know this from my never-ending typos. I have big thumbs. We both have big hands. I’m telling the world this. It’s true. Anyways HELLO! I took your advice. I didn’t tell Casey that your Toasted Coconut Waffles were Gluten Free! He had no idea! He devoured one and then he proceeded to climb back into bed to sleep it off. You apparently invented amazing waffles that require slumber! Way to go! Honestly, I think he just wanted to dodge cleaning up my mess in the kitchen…and it worked. I’ll have to try that when he makes me something to eat…which will be never. Wait. He does make rice… in the rice maker. I’m gonna collapse on our bed like one of those fainting goats when he makes his next batch. Watch me.
Coconut flour. You’re right. It’s pretty awesome. I mean…I know how much we looooove our coconut oil, but FLOUR?!! I think I might have tried a few tablespoons of it on its own. It’s sweet, savory and not boring like regular flour. I’m thinking it could be a good substitute for the whole wheat flour in the Coconut Shrimp I made. Do you think that would work? Have you used it for that application yet? It was cool to see how it expanded in the batter. I was worried for 2.5 seconds and then BAM the batter was all pudding like. You know your stuff. I bet you have made many many MANY gluten-free people jump for JOY with this recipe. Do you get sick of that pun?
I was going to make my own apricot compote for the waffles, but I couldn’t find my dried apricots! I think I used them all up in that late night batch of Apricot Pistachio Granola last week. I stood in front of my pantry for 10 minutes willing a bag of apricots to appear. It didn’t work. Have you ever willed food to appear? Did it work? So I didn’t have any apricots BUT I did have a banana and some dark chocolate. I sprinkled those both on top. YIKES. It was like dessert for breakfast! It required a glass of water but that didn’t stop me from cleaning my plate.
Anyways, I like you & your taste buds. I also like that I can text you at 7:50am on a Sunday morning with a picture of my steaming waffle maker because I know you’re already awake. Thanks for being a person who doesn’t like to waste a Sunday morning.
Your bud,
Tracy
And we’re off!
Gather your ingredients. Ignore the peanut butter. I didn’t use it. Or eat some while you’re working.
Toast up your coconut!
Coconut oil, eggs, agave, vanilla & mashed bananas get a whisking!
Put the coconut flour, baking soda & salt into a bowl. Whisk!
Now add the coconut flour to the wet ingredients. Throw in some additional toasted coconut. Let the batter sit.
Scoop batter onto the waffle iron. Put the cooked waffles in the oven at 200F to keep warm.
And while your batter is all steamy and cooking, make the maple whipped cream!
Hello maple. Hello whipping cream.
Hello new favorite thing.
Take a potato peeler and shred some dark chocolate.
And here’s a waffle that got all fancy!
Stay awake. Don’t fall asleep.
Joy–Cooper says thank you for the fantastic waffles!
He thought the whipped cream was ICE CREAM!
He ate two waffles while us adults could only finish one. That’s my boy!
Coconut Waffles with Maple Whipped Cream
Makes about 5 waffles
(recipe slightly adapted from Joy the Baker)
For the waffles:
- 1/3 cup sweetened or unsweetened shredded coconut, toasted
- 4 tablespoons melted coconut oil, or unsalted butter
- 6 large eggs
- 1/4 cup agave nectar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup coconut flour
- 2 tablespoons mashed bananas
For the maple whipped cream:
- 1/2 cup heavy cream
- 2 tablespoons pure maple syrup
Toppings for the waffles:
- maple whipped cream (see recipe above)
- sliced banana
- shaved dark chocolate
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 6 minutes until golden brown. Take coconut out of 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.
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.
If you have a round waffle iron like I do, use about a 3/4 full ice cream scoop’s worth of batter for each waffle.
To make the maple cream, whisk together heavy cream and maple syrup, in a medium bowl, until soft peaks form.
Make the waffles, add a big dollop of whipped cream on top with a few slices of banana & some dark chocolate shavings. Throw some of the toasted coconut on top of the waffle and call it a day. Clean the kitchen before you go into a coma. Don’t be lazy.
***Shutterbean Notes***
-When I put the coconut oil in the eggs, it hardened. My eggs weren’t at room temperature but it worked out fine! Don’t be scared. It melts when you make the waffles.
