Coconut flour is not only a low-carb, gluten-free alternative to wheat, but it is also high in protein, and contains more fibre. Having discovered all the goodness that it has to offer, these coconut waffles are a regular show now at home.
This recipe yields half a dozen waffles for me but this depends on your waffle maker.
- 1/3 cup coconut flour or dehydrated coconut, finely shredded
- 1 1/2 cups almond meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 5 eggs *preferably free range
- 3/4 cooked sweet potato, mashed
- 1 teaspoon pure vanilla extract
- Preheat oven to 160°C to toast the coconut for about 3 minutes until golden brown and fragrant. Remove from oven and set aside to cool.
- In a medium bowl, mix the almond meal, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together eggs, coconut milk, sweet potato, and vanilla until smooth. Add the toasted coconut and dry ingredients to the wet ingredients and whisk until combined.
- Allow the batter to rest for 10 minutes.
- Pour batter onto the waffle iron and cook to manufacturers instructions.
- Remove the waffle from heat to place on a baking sheet and place in warm oven while you prepare the rest of the waffles. Serve warm with sweet or savoury additions.
*Substitute sweet potato with ripe bananas to vary.
*If you make almond milk at home , save the ground almond/almond meal for this recipe.