Coconut Waffles

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.

Ingredients

• 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

Method

1. 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.
2. In a medium bowl, mix the almond meal, baking soda, salt, and cinnamon.
3. 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.
4. Allow the batter to rest for 10 minutes.
5. Pour batter onto the waffle iron and cook to manufacturers instructions.
6. 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.

Tips:

*Substitute sweet potato with ripe bananas to vary.

*If you make almond milk at home , save the ground almond/almond meal for this recipe.