I wrote this recipe in my head yesterday as I laid on the couch. I was exhausted, recovering from a ‘vacation’, and didn’t feel like getting up but still couldn’t turn my brain off. So I wrote down what I thought would work and made my husband cook them.
Turns out we’re both pretty good at our jobs.
These are great! They’ve got a lovely whole grain flavor… the cornmeal gives them a nice texture…they’re rich yet somehow still light…the coconut flavor is delicate but detectable- just plain lovely. They’re just barely sweet enough for me to enjoy plain but all you maple syrup fans will enjoy drowning them like my boys did.
These waffles are made with only whole grains and natural ingredients, (and they’re wheat/gluten free!!) with the only dairy coming from eggs, so they’re easier on the digestive system. Initially I added no oil or butter in the recipe because the coconut milk is so rich and creamy, I didn’t feel it would be necessary. However, I do believe that adding a fat would produce a more tender and moist waffle. So if you like the idea of a more dense waffle, and don’t mind the added fat, (it’s a good fat, remember!) you can always add 1/2 cup melted coconut oil to the batter. But if you want to keep these lighter, just omit it! They’ll still be good!!
If you’re looking for a deliciously healthy and light waffle recipe, I promise you will enjoy these whether you have them for breakfast tomorrow, as a part of your next brunch party or like my family did- for dinner, on the floor, in front of the TV… so very happy to be home.
*Coconut Cornmeal Waffles
(Makes 8 Belgian-style waffles)
•In a large bowl, combine the following dry ingredients:
–1/2 cup finely ground cornmeal (I like to use yellow but white is fine)
–1/2 cup coconut flour
–1/2 cup oat flour
-2 TB baking powder
-1 tsp kosher salt
–2 tsp maple sugar (you can sub another granulated sweetener if you’d like- I just like that maple sugar is an unrefined and natural sweetener. Maple syrup can also be subbed- your batter will just be a little looser)
•Stir with a fork or whisk to combine and break up any lumps.
•In another bowl, whisk together the following wet ingredients:
–5 large egg yolks (whites reserved and placed in another bowl)
–2 cups (which is one 13.5 oz can) full fat coconut milk
-(optional- 1/2 cup coconut oil, melted then cooled slightly)
•Whisk until you have a thick and creamy custard. Set aside.
•With another whisk or the washed version of your previous whisk, beat your 5 reserved egg whites until stiff peaks form. You can also use an electric beater to do this quicker. (From the sound of it, my husband hand-whisked the whites for several minutes before I heard a motor running.)
•Add your coconut milk/egg yolk mixture to your dry ingredients and mix very well with a whisk.
•Fold in, with a rubber spatula, your beaten egg whites until they’re mixed in well. Just be sure to fold instead of stir heavily, as this will ensure your batter stays light from the air you whipped into your whites.
•Using a large, greased ice cream scoop to make it easier, portion out some batter into a greased waffle iron.
Close lid. Follow your iron’s instructions and cook until done.
•Serve with whatever makes you happy.