COCONUT WAFFLES

Coconut Waffles image

Provided by Francine Lizotte

Categories Waffles

Time 15m

Number Of Ingredients 12

2 c unbleached all-purpose flour
1 Tbsp baking powder
1/2 tsp ground himalayan sea salt
1/4 c organic coconut sugar
1/8 tsp ground cinnamon
2 large free-run eggs, room temperature
1 can(s) (398ml) coconut milk
1/3 c organic coconut oil
1/4 c butter, melted
2 tsp pure vanilla extract
1 tsp pure coconut extract
1/2 c unsweetened shredded coconut (optional)

Steps:

1. In a large bowl, combine flour, baking powder, salt, coconut sugar and cinnamon; set aside. Preheat waffle iron
2. In a separate medium bowl, combine eggs, milk, coconut oil, butter, vanilla and coconut extract. Using a hand mixer, process until smooth. Add flour mixture and beat until blended. Fold in coconut flakes, if using.
3. Spray waffle iron with butter-flavored cooking spray. Ladle batter into preheated waffle iron. Cook waffles until golden and crisp. Transfer on a wire rack for a couple minutes so the moisture escape before transferring them onto a plate - if you want to serve them all at the same time, transfer the cooked ones in a 170ºF oven while cooking the remaining batter.
4. Note: To freeze them; arrange waffles in a single layer on a baking sheet. Transfer to the freezer overnight before placing them in a re-sealable freezer bag. When ready to use frozen waffles, reheat them in a toaster.
5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Ld-3ufbNW2w