These gluten-free waffles made a wonderful treat on a cool weekend morning. I wish there had been leftovers to eat the following morning, but we polished them off!
Created for folks who really enjoy coconut, they use coconut palm sugar in addition to coconut milk. However, you’re welcome to use another form of granulated sugar if you wish. For nutty goodness, they also use almond flour. Yummah!
Given the fats already present in the other ingredients, this recipe uses no oil, if that happens to be a preference for you. You’ll still want to spray your waffle maker with oil prior to each waffle, though.
The pictures show off the slightly crispy, textured exterior and a bit of the moist interior. The honeydew, pear, blueberries, and strawberries add a bit of sweetness alongside the coconut cream topping.
Okay, now I’m hungry again. That seems to be a regular hazard of doing this blog. But I like it.
- 1¼ cups warm water
- ¾ cup coconut milk (use pure coconut milk, not a reduced fat or watered-down version)
- ¼ cup coconut sugar (may also be called coconut palm sugar)
- ¼ cup ground flaxseed
- 1¼ cups almond meal
- 1 cup tapioca flour
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- ½ cup coconut milk (again, full strength, not a watered-down variety)
- 2 teaspoons coconut palm sugar
- ½ teaspoon vanilla extract
- Combine the warm water, coconut milk, coconut sugar, and ground flaxseed in a medium bowl, and whisk until well mixed.
- Combine the almond meal, tapioca flour, baking powder, and salt in a large bowl, and stir or whisk until thoroughly blended.
- Pour the wet ingredients into the dry and mix until well blended.
- Preheat the waffle iron for 3 to 5 minutes while allowing the batter to stand.
- Stir the batter another 5 to 10 strokes, breaking up any clumps of flour that haven’t absorbed moisture.
- Spray both grids of the waffle iron generously with oil. This is important even with “no stick” irons.
- Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
- Bake each waffle for 3 to 5 minutes, or until it reaches the desired level of brownness and can be easily removed. Spray the iron grids with oil prior to each additional waffle.
- Top with Simple Coconut Vanilla Cream, if your taste buds so desire (recipe below).
- Combine all ingredients in a small bowl and whisk until well blended.
- Pour over your favorite vegan waffles with fresh fruit, chocolate sauce, or other toppings.