The delicious coconut taste makes these waffles something special.
2 large eggs
¼ cup yogurt
1 ¼ cups water
3 tablespoons coconut oil
¼ cup maple syrup (plus more for on top)
1 tablespoon vanilla extract
1 ¼ cups sprouted whole wheat flour
½ cup coconut flour
½ teaspoon sea salt
1 teaspoon baking powder
4 tablespoons dried, shredded coconut
Recipe from Janie Quinn, author of Essential Eating Sprouted Baking. For more information, visit www.essentialeating.com.
Argil says: The waffles smell and taste divine, and my family loves them! They’re so filling, too. Just three-quarters cup of batter gets you a full-belly waffle. Although, it takes 7/8ths of a cup to fill my waffle maker, so people have trouble finishing their plate, haha! I used regular cheap whole wheat flour, and instead of coconut oil, I used olive oil for its unsaturated fats. My family is picky about texture, so I love being able to use up the coconut flour that’s been sitting unopened in my pantry. Thank you for this amazing recipe!
(1)
Leave a comment