GLUTEN-FREE TOASTED COCONUT WAFFLES WITH MAPLE CREAM

GLUTEN-FREE TOASTED COCONUT WAFFLES WITH MAPLE CREAM image

Number Of Ingredients 14

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 tablespoon mashed bananas (i forgot to buy bananas and used peanut butter)
1/4 cup unsweetened coconut flakes, toasted (if you don't want to use flakes in addition to shredded coconut, just top your waffles with more shredded coconut)
For the maple cream:
1/2 cup heavy cream
2 tablespoons pure maple syrup

Steps:

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 4 minutes. Keep an eye on the coconut, it browns and burns quickly. Remove toasted coconut from 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 in to. 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. I have an 8 1/2-inch square waffle iron, and this recipe made 2 waffle sheets. I divided the batter in two to bake them up. To make the maple cream, whisk together heavy cream and maple syrup, in a medium bowl, until soft peaks form. Easy. Bake up waffles, and serve warm with maple cream and toasted coconut flakes. makes 2 sheets of square waffles in a 8 1/2-inch waffle maker, serves about 3