Jordan Lindsay Friendly

A winning Coconut Flour Belgian Waffle Recipe!

Over the last couple of weeks, as we say good bye to winter and anticipate the warm weather to come with summer, Lindsay and I have been a little busier than we originally anticipated! We have been cooking up a storm but haven’t had a chance to share our recipes with everyone (unless you happen to be some of the few fortunate ones who have been in the kitchen with us at that time!).

But, we are now ready to kick off the warmer weather with some new recipes for everyone to enjoy! I recently discovered — accidentally — that my tummy can withstand maple syrup! My euphoria from this revelation is still going strong and motivated me to develop a #jlf original Belgian Waffle recipe. (I also realized that I had not used my waffle maker in over a year and needed an excuse to break it out!)

The waffles are cooked and ready to go!

The waffles are cooked and ready to go!

These waffles turned out amazing! A total #jlf experiment that worked (we tend to not share the failures :)).  The waffles were fluffy and the perfect texture.  The only real difference that I could detect between a “gluten waffle” and our #jlf waffle was that the #jlf waffle did not crisp up as much as the “gluten waffle.”  But, it was still easy to handle and held its shape.  All in all, this recipe is perfect for a weekend brunch with family and friends!

Enjoy! Jordan

 

 

Coconut Flour Belgian Waffles

*Makes approximately 2 Belgian Waffles

Ingredients

  • 2 large organic eggs
  • 1/2 cup of applesauce
  • ¼ tsp unrefined sea salt
  • ½ tsp cinnamon
  • 2 tbsp melted grass fed butter or coconut oil
  • 2 tbsp coconut milk, almond milk, or cashew milk (or any milk of choice)
  • 1 tsp gluten free organic vanilla extract
  • ¼ cup organic coconut flour
  • ¼ tsp baking soda
Instructions
  1. Preheat a waffle iron. (Note:  If you do not have a waffle iron, you could make these into pancakes by pouring the batter onto a skillet.
  2. Mix together eggs, applesauce, salt, cinnamon, melted butter or coconut oil, milk, and vanilla.  I used my Ninja to mix everything and then it is easy to pour into the waffle maker.
  3. Add coconut flour, baking soda and mix until there are no lumps.
  4. Let stand for 5 minutes. If the batter is too thick, add up to 2 teaspoons of water to thin it out. You should have the consistency of a pancake batter.
  5. Lightly coat the waffle maker with coconut oil, avocado oil, or butter.  This is key to make it easier to remove the waffles once they are cooked.
  6. Pour into a preheated waffle maker and cook for 2 minutes. Serve hot.

You can serve these waffles we fresh fruit, maple syrup, honey, or homemade jam (recipe coming soon!).  These are also easy to freeze and pop into the toaster when you do not have time to make anything from scratch!

The end result! This is served with prosciutto and fresh fruit salad....not a bad way to start off a Sunday morning!

The end result! This is served with prosciutto and fresh fruit salad….not a bad way to start off a Sunday morning!