Coconut Waffles (Grain-Free)

I was following the grain-free waffle recipe from Organic and Thrifty, which was apparently adapted from Mark's Daily Apple, and I liked them. A lot. And Husband liked them, too. But I found them quite dry and dense. I realized there was no butter or oil in the batter, and most waffle recipes call for butter or oil. After studying up a bit in Joy of Cooking about proportions, I came up with the following recipe, and they are GREAT! The texture is moist and tender, and I dare say they taste like A Waffle, not like, some adapted, grain-free version of a waffle, if you know what I mean. Also, last time I made them, I added some shredded coconut to a couple of them, and we liked those, too, so I added that to the whole batch today. If you are not a huge fan of coconut, don't worry, they don't really taste all that coconutty. Just leave out the shredded coconut, and you will have simply a yummy, waffley, grain-free breakfast! One last note - these are super filling - I rarely eat more than one whole waffle.

Grain-Free Waffles
Makes 3 Waffles (doubles easily)

4 eggs
1/4 tsp vanilla extract
1/4 tsp cinnamon, nutmeg, or both
1 T grade B maple syrup, or local honey
1/2 cup full-fat coconut milk, cream, or full-fat plain yogurt
2 T melted coconut oil or butter, cooled slightly
1/2 tsp baking soda
1/4 cup coconut flour*
1/2 cup unsweetened shredded coconut (optional)

4 T (1/2 stick) butter
1 T grade B maple syrup (or local honey)

*Available at natural foods stores or at Amazon. Don't be alarmed by the price - you use so little of it at a time. My first 1lb bag lasted me a year.

Gather your ingredients, then start the waffle iron preheating. Whisk the eggs until uniform. Add the vanilla, cinnamon and/or nutmeg, maple syrup or honey, milk, and oil or butter, and whisk to combine. Add the baking soda and coconut flour and whisk. Stir in the shredded coconut, if using.

Pour a scant 1/2 cup into the center of your waffle iron, and cook according to the manufacturer's directions.

While the first waffle is cooking, melt the 1/2 stick of butter, and mix in the 1T maple syrup. Put a cookie sheet or plate in the oven on its lowest setting (170-200F).

When the waffle is done, use a spatula to transfer it to the pan or plate in the oven, and brush it generously with the butter/syrup mixture. Proceed with the rest of the batter, brushing with butter/syrup as soon as you put it in the oven. When they are all cooked, enjoy your filling, satisfying, grain-free, low sugar, low-carb, high protein, high fiber, DELICIOUS breakfast, loaded with GOOD fats! (Or lunch, or dinner!)

Make extra, so that you have leftovers. They freeze well: Place them between layers of waxed paper & put into a gallon baggie. When you are ready to enjoy, take them out and place them on a cookie sheet in a 350F oven for a few minutes to warm them. If you want to use a popup toaster to warm them, don't brush them with the butter/syrup mixture before storing them.

UPDATE: I tried mixing fresh blueberries into the batter. This turned out to be a gigantic mess. I do NOT recommend it!! The blueberries burnt and became glued to the waffle iron, and made the batter too wet, so the couple of waffles I managed to make turned out burned on the outside and falling-apart wet on the inside. I tried making pancakes with the rest of the batter, and had similarly disastrous results. So, if you want berries with your waffles, I recommend putting them on TOP of a COOKED waffle, and not trying to cook them into the waffles!