Friday, April 17, 2015

Coconut Yeasted Belgian Waffles

Yum

Weekends are made for sleepovers and sleepy Saturdays.  And special breakfasts.  And sometimes second helpings.

So with a special request for "something coconut", I've got a batch of Coconut Belgian Waffle batter resting in my fridge, all ready to toss in the waffle maker for the girls in the morning.  Bringing a little bit of the tropics to your table, this recipe comes together in a snap and has crispy Belgian waffles ready for fruit and syrup in no time.

Liv likes coconut, but she only likes a hint of the flavor, and the coconut oil in this recipe does just that.  Want more coconut?  Sprinkle shredded coconut directly into the batter or simply top with fruit and sprinkle your extra shredded coconut there.

And while these waffles are a lovely treat for a leisurely weekend, the night before batter prep also makes them a good choice for a hot school breakfast when pressed for time in the morning.



Coconut Yeasted Belgian Waffles
Topped with fruits and a sprinkle of nuts and/or shredded coconut, these nutritious and lower in fat Belgian Waffles bring a a taste of the tropics to your breakfast table.  And mixing the batter the night before makes the morning work a snap.
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1 1/2 cups all-purpose flour
1 cup oat flour (or more all-purpose)
3 Tbs ground flax meal
1 Tbs chia seeds
1 pkg (2 1/4 tsp) Active Dry Yeast (we use Red Star)
1/2 tsp salt
3 Tbs melted coconut oil
2 Tbs vanilla sugar (or granulated sugar, or coconut sugar)
2 cups room temp milk (we use almond milk)
1 cup warm water
3 large eggs (many times I use 2 extra large eggs)
1 1/2 tsp vanilla extract

In a large mixing bowl combine the flours, flax, chia and yeast.  Whisk to combine and set aside.

In a medium bowl, add the coconut oil, sugar, milk, eggs and vanilla extract.  Whisk vigorously to combine.

Pour the wet ingredients into the dry ingredients and whisk vigorously again to combine thoroughly.  I usually give the batter a good 1-2 minute whisk (good for your arms!), or use a hand mixer to combine.  Note: the batter should be thin... add a touch more milk if necessary.

Cover with plastic wrap and refrigerate several hours to overnight.

When ready to use, remove the batter from the fridge.  Heat up your Belgian Waffle Maker and follow the directions that came with your maker.

Top the waffles with various fruits and nuts and serve with maple syrup or agave.  Enjoy!

Liv Life Note:  We've been through a few Belgian Waffle Makers, but this Waring Pro WMK600 Double Belgian-Waffle Maker from Amazon is currently the one on my counter!

2 comments:

  1. WOW, these look so so amazing! I love a good waffle. I cannot resist them actually it is kinda sad haha

    ReplyDelete

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