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| Waffles as toast, minus the wheat flour |
This recipe was made using a waffle maker because it is non stick and does away with the frying pan that I hate to use.
It turns out pretty well, considering that there isn’t a speck of wheat flour to hold it together. The eggs are the binder and the waffle tastes gorgeously eggy to the last bite.
Adapted from here
Ingredients:
WET:
8 eggs
2 cups coconut milk (I use the trim Ayam brand suntan)
1 Tbsp coconut oil/butter
DRY:
4 Tbsp coconut sugar
1 Tbsp baking powder
½ tsp himalayan salt
1 cup coconut flour
Preheat a waffle maker.
Combine dry ingredients in a mixing bowl and wet ingredients in a bigger bowl.
Add the dry ingredients into the bowl with wet ingredients and stir. The flours does not look like much but thickens considerably when it gets stirred.
Using a measuring cup with spout, pour the batter onto the waffle iron.
Cook uncovered until waffle surface starts to dry/cook.
Cover the waffle iron. Cook until waffle browns.
Use a skewer and lift the waffle out of the waffle maker. I put them on racks so that the waffles continue to ‘dry out’
Eat it fresh or freeze it to lock in the freshness.
