Coconut Flour Waffles Recipes

PALEO PUMPKIN WAFFLES

Steps:

• Put half of the raspberries in a small saucepan with a pinch of salt and 2 tablespoons water. Heat over medium-high heat, stirring occasionally, until the raspberries break down and the mixture comes to a boil and thickens to a jamlike consistency, 6 to 8 minutes. Stir in the remaining raspberries off heat. Let stand until ready to serve.
• Whisk the pumpkin, coconut oil, vanilla and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda and 1/4 teaspoon salt until no lumps of dry flour remain.
• Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about three-quarters of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with the raspberry compote.

COCONUT FLOUR WAFFLES

Steps:

• Directions: Mix eggs, then add sweetener (read notes), and coconut oil, mix well then add coconut flour, following baking powder, baking soda, pinch of salt, stir and add milk last. You might want to add more if it's too thick. Combine everything well, until the texture is smooth. The batter will be thicker than traditional waffles, but not far off. Preheat the waffle maker brush oil on the waffle iron and scoop the batter in and pour over the waffle iron. Close the lid and wait until it is ready to open. Once waffle is done, be careful when you remove it. The texture of the waffles with coconut flour is different so they rip easily. Carefully start from one corner and remove at ones. NOTE** Use a sweetener that supports your diet. I used sugar, but let's say you'd like to use liquid stevia, so I'd suggest for you to use like 1 teaspoon or to taste. As for coconut oil, you can melt the coconut oil in the pot of warm water, placing a jar in and waiting for a few minutes until it's easy for you to scoop. I said it in the directions, but I feel the need to say it again: These waffles are NOT your typical traditional waffles, they are very soft, and they rip easier than when made with all purpose flour. You can also use low fat 'regular' milk, even soy milk would work fine. Any other add-ins: cinnamon, nutmeg, powdered ginger etc. I used coconut sugar and increased the coconut milk to between 3/4 & 1 cup.