You know when you have an idea for something in your head and you are completely convinced it could work and it will be delicious, and then you make it and it’s just a… mess? Yeah, that happened the first time I tried to make these. And I was going to give up and just make something from an actual recipe. Then, with help from Frase, I continued the experiment, added an extra egg, some buckwheat flour, left them in the waffle iron a little longer and voila -Gluten Free Coconut Waffles. They taste just as delicious in real life as they did in my head. crisp and golden, light and fluffy in the middle and lots of coconut flavour.
If you don’t have a waffle iron you could try making these as pancakes, but at your own risk as I haven’t actually tried that! I used shredded coconut but desiccated would work too. The choice of milk is up to you, coconut would increase the coconut flavour but almond or the good old original work just as well. Just like my other waffle recipe, you can freeze these and reheat in a pan for a delicious week day breaky.
2/3 cup coconut flour
1/3 cup buckwheat flour
1/3 cup shredded coconut
1.5 tsp baking powder
1 Tbs coconut sugar or 1 Tbs maple syrup
1 tsp vanilla extract
2 cups milk
2 Tbs coconut oil (melted)
Turn your waffle maker on and select a medium temperature if you have a choice. Preheat oven to 160 celsius and set a rack in the middle.
Mix all dry ingredients together in a bowl (flours, shredded coconut, baking powder, coconut sugar). In a separate bowl whisk together the eggs, vanilla, oil and milk. Then pour into the dry ingredients and mix until well combined.
Pour 1/3 cup of the mixture into the centre of the waffle maker – it won’t spread that far and that’s fine as I usually make smaller waffles out of this mix! Cook for at least 1 minute extra than your waffle maker recommends (for me this is about 4-5 mins per waffle. Before removing the waffle make sure the exterior is crisp.
You can either serve as you go or place in the oven to keep warm, if using the oven, do not stack! place on a rack so they keep nice and crispy on the outside. Serve with your choice of fruit, yoghurt, maple syrup and of course some toasted coconut.