Wednesday, February 17, 2010

Coconut Flour Waffles

It's rare that on a weekday I have time to cook a hearty breakfast, but fortunately, with half-marathon training in full swing, I have to take a few days off a week to recover. So, I forwent my usual quick breakfast and had a little time to cook up something nice before my first class of the day.

Low-carb, refined cane sugar free, and light and tasty. I had half of a grilled Al Fresco Sweet Apple chicken sausage with mine.
Coconut Flour Waffles

gluten-free, dairy-free

4 tablespoons melted butter (I use Earth Balance to keep it dairy-free)
6 eggs
1/3 cup agave nectar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup coconut flour

(When working with coconut flour I tend to use my blender to mix my batter because it can easily clump up)

In a blender, mix the butter and eggs until combined thoroughly. Then add the agave, salt and baking powder and mix to combine. Lastly, add the coconut flour and mix until completely combined without any lumps. Let the batter sit for at least five minutes (it will thicken) before adding to your waffle maker.

This recipe makes 4, large round waffles.

17 comments:

camper said...

those look simple and really tasty. I'm going to have to look for coconut flour and try these!
Thanks for posting.

Kate said...

YUM. Do you think these would still work with either 1) egg substitute or 2) egg whites? Just thinking about a husband who needs to watch his cholesterol...

Jen said...

Those look delicious!!! Good luck with the training! When is the 1/2?? I wish I could be there to cheer you on!!

Jen said...

Thanks so much for the tweet today. Pat says he knows people at the Food Bank and is going to try to make contact for me too. Here's hoping!!

Aubree Cherie said...

These look so good! I'm going to have to find some coconut flour to try these. I love that they are refined sugar free too!

~Aubree Cherie

Liz said...

I highly recommend coconut flour, camper. It's tasty and super high in fiber!

Good question, Kate. I'd have to experiment with it because I'd like to cut down on the egg yolks in it too.

Thanks Jen!! It's in early May, I reeeeally hope things work out with the GFB. You deserve it!

Let me know what you think AC!

Becca said...

Where could I find Agave Nectar in the grocery store? Health aisle? Can't wait to try this!

Liz said...

Yes, Becca. Or even in the baking isle near the sugar. It looks like a more watery maple syrup.

Brandon said...

Do you think you can toast them in the toaster (obviously, lol), to make them crispy? I miss crispy, warm waffles.

Have to go out and buy a waffle iron now, ;).

Meagan said...

With a few edits, this recipe ROCKED. It's now my go-to basic grain free waffle recipe. Thanks :)

Mike Cerney said...

Thank you for this recipe. This was my first attempt at using coconut flour and my three little waffle lovers ate them up! I can't believe that I was able to sneak 6 eggs into their little bodies this morning. Protein is hard in our house.

Anonymous said...

I live alone and wondered if these freeze well.

SwampCatNana said...

I have the same question - how well do these freeze? The recipe is not conducive to halving.

DrowningInEggs said...

For those wondering about freezing, I have to chime in. This is my go-to waffle recipe for over a year, and I make double batches and freeze the majority of it. Notes on my variation in case it affects freeze/reheat outcomes: I use real butter and honey instead of agave.

My experience with reheating is that if you do it in the oven you get that nice crispy waffle crust going on, so I actually prefer them reheated in the oven.

I don't like them microwave heated from frozen, but I suspect if you oven baked them for crispiness and then froze them, you could avoid that overtly soft texture on microwave reheating. I haven't bothered since I almost exclusively reheat in the oven.

With the caveat that these reheating instructions are from a counter top oven that may not be too accurate on temperature: I reheat from frozen in the oven at 350 degrees for 30 minutes to 35 minutes.

I suspect if your waffle iron makes toaster oven sized waffles you could successfully reheat them in the toaster with very good results. Unfortunately I cannot test that reheating method for you all.

Anyway, this is a real keeper of a recipe. Thank you for sharing it!

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Jacque D said...

These waffles get two thumbs up! I've been using a waffle recipe with almond flour, protein powder and egg whites. This recipe has a better flavor, (I don't have to deal with 4 unused egg yolks) and makes a nice quantity. They are not crisp like traditional waffle, almost fluffy. I used 1 pkt Stevia and a squirt of Agave Nectar to sweeten. Adding this to my recipe file. Thanks for sharing😊