Today, I am sharing something so familiar, yet so different. Obviously, you’ve figured it out that I made Waffles with Coconut Flour. They are gluten free, dairy free and very delectable.
I’ve tried “a few times” to make them and that my friends ended up in disaster, and the reason why? Well… Let me tell ya’ I never worked with Coconut flour before, despite all my time spend reading about it, I wasn’t ready to expect an unexpected mess.
Flour is so fragrant, the pleasant aroma hit you right away as you open the bag, it is also very healthy and in every possible way delicious, but it soaks in so much liquid that it becomes spongy and that was my mistake number one, little mistake that I didn’t expect; I added very little liquid to the flour, but when I added more milk, it was even worse.
Round two waffles! Better! Round three… Way better, but not quite perfect yet! I was determined to make a waffle, no matter how many times I’d fail, thankfully it was not as many as I was expecting.
By the time I made waffles for the third time, I had a kitchen full of dirty dishes, paper towels all around, two bowls full of unused “failed” batter or better If I say “dough”, and one batch tossed down the sink disposer.
I was standing there covered with as much flour as you can imagine, very much frustrated, thinking like a mad scientist where it went wrong while regular waffles with all-purpose flour were cooking in the waffle maker for my dear kids, making me crave them that much more.
Then it finally clicked!
They came out pretty good, don’t you think?! What I did, actually was adding less flour to the liquid (mixed eggs), and slightly mixing it, while adding more milk. The mixture or the batter was perfectly incorporated.
If you see the pics, you will know exactly what I did. I made it a few times more and voila… I was pretty happy and pleased with the outcome.
So… Let’s talk about the health benefits of this delicious flour.
Coconut Flour gluten-free, it’s also rich in dietary fibers, which reduce our risk of developing heart disease, lower cholesterol levels and protect us from cancer and diabetes (balances blood sugar and insulin levels and increases insulin sensitivity).
Boosts thyroid function and metabolism.
It is high in protein and healthy fats. The taste is slightly sweet, but it’s not that much noticeable. It’s actually perfect for baked goodies, and I can’t wait to experiment more with it. You can read more on NUTS.COM and get a bigger picture and more information.
For all of you new visitors, I need to tell you that I just transferred my blog to a new platform. Something went wrong with the transfer and all my comments and feedback is gone. I am devastated by it, and there is no way to get it back. I just wanted to tell you that so many people tried these waffles. They are really not your everyday waffles.
Please comment and leave feedback so I can read all your experience or share your pictures with me and others using hashtag #sandraseasycooking on Instagram. Make sure to tag me so I can see it! @sandraseasycooking
Belgian Waffles with Coconut Flour
These waffles are gluten free, dairy free and very delectable.
- 3 eggs lightly mixed
- Sweetener to taste I used 1/4 cup sugar
- 2 tbsp. Organic Coconut Oil (melt if it’s too tough to scoop)
- 1/2 cup Coconut Flour
- 1/4 tsp. Baking powder
- 1/4 tsp. Baking soda
- Pinch of Salt
- 1/2-3/4 cup Coconut milk * a few splashes more if needed
- *Oil for brushing the waffle iron/maker
- Maple syrup honey, etc.
- Powder sugar
- Mix eggs, then add sweetener (read notes), and coconut oil, mix well then add coconut flour, following baking powder, baking soda, a pinch of salt, stir and add milk last. You might want to add more if it’s too thick.
- Combine everything well, until the texture is smooth. The batter will be thicker than traditional waffles, but not far off.
- Preheat the waffle maker, brush oil on the waffle iron and scoop the batter in and pour over the waffle iron. Close the lid and wait until it is ready to open.
- Once waffle is done, be careful when you remove it. The texture of the waffles with coconut flour is different so they rip easily. Carefully start from one corner and remove at ones.
Use a sweetener that supports your diet. I used sugar, but let’s say you’d like to use liquid stevia, so I’d suggest for you to use 1 teaspoon or to taste. As for coconut oil, you can melt the coconut oil in the pot of warm water, placing a jar in and waiting for a few minutes until it’s easy for you to scoop. I said it in the directions, but I feel the need to say it again: These waffles are NOT your typical traditional waffles, they are very soft, and they rip easier than when made with all-purpose flour. You can also use low fat ‘regular’ milk, even soy milk would work fine. Any other add-ins: cinnamon, nutmeg, powdered ginger etc.