♥Happy Holidays everyone! I hope you have all had a great year…I cant believe how fast it has gone! I absolutely love cold weather…I think all the California heat got to me over the years. It isn’t snowing where I am yet, but it’s getting there! Have you finished all your holiday shopping!? I have…we aren’t going nuts with gifts this Christmas…but I am finished nonetheless. Speaking of…I am testing out some cut out cookie recipes again today, so I hope to have those up for you shortly. I have made them a few times, but I think my newest adjustment will be just what it needed!
In other news…have you ever been to Germany before? Maybe you live there? If you haven’t, and get the opportunity, you should! It is an amazing place, especially during the holidays! I absolutely love the Christmas Markets. They are filled with vendors selling an array of holiday things, homemade goods and a ton of food. I would say the Gluhwein is my favorite…as you can see. I think I would be at a Christmas Market every week if I could…I hope to visit at least one more before they are over. Bratwurst and wine….yum yum.
Anyway…onto waffles…I have been dying for a waffle maker…I keep saying it and I keep putting it off. I don’t even know why, I guess I felt like if I had a waffle maker I would make them too often LOL. It’s more than likely true, but our PX had this one on sale so I got it! These were the waffles I made this weekend, and they are amazing! I don’t like waffles that are really thick and dense with a ton of almond and coconut flour…I wanted something lighter…so here you have it! The coconut whip on top makes it even better. If you can, I highly suggest making the whip! I could eat it alone with a spoon…and by “I could” I mean I did lol.
Ingredients4 eggs, separated 1 banana 1/3 cup coconut milk 1/3 cup butter (such as Kerry Gold), melted 1 Tbsp raw honey 1 tsp baking powder 1 tsp baking soda dash of salt dash of cinnamon 1-1/2 cups almond flour 1/2 cup tapioca flour 2 Tbsp coconut flour
For the coconut whip:1 can full fat coconut milk 1 tsp raw honey OR 1 tbsp stevia Directions
First, you need to put your can of coconut milk in the fridge. There is really no getting around this if you want to make the coconut whip cream. It needs to sit in there well before you make it. I buy mine, and stick it in the fridge immediately so it has sat in there anywhere from 10 hours to 2 weeks…just depends on when you are going to use it. Just make sure it is no less than 10-12 hours.
When you are ready to make the waffles, take the coconut milk out, and remove the lid. Spoon the thick coconut milk from the top, into a bowl. Since you put it in the fridge all that time, it helps the water separate from the milk. So once you start scooping it out, you will see the water has settled at the bottom. Scoop as much milk as you can off the top, then stir whats left in the can, and leave the rest aside for later.
In a small bowl, whisk your coconut milk until peaks form, then add in the honey or stevia, and whisk again. I suggest using a hand mixer for this. Once it is finished, store in the fridge. This also doesn’t really work with Goya brand milk…I have tried it about 5 times and its a fail every time. Most of the other coconut milks work, as long as they are full fat. Do NOT get the light version, it wont work, it has too much water.
On to making the waffles….
Plug in your waffle maker to heat.
First separate your eggs. Put the egg whites in a small mixing bowl, and the egg yolks in a large bowl.
In your large bowl with the egg yolks, add in the mashed banana, 1/3 can of the leftover coconut milk/water from the whip, melted butter and raw honey. Use your hand mixer, and blend together.
Next, add in the baking powder, baking soda, dash of salt, cinnamon, almond flour, tapioca flour and coconut flour. Blend again until well combined.
Go back to your egg white bowl, and whisk the whites together until soft peaks form.
Add your egg whites to the waffle mixture, and gently fold together. Do not whisk or stir too fast because the egg whites will break down…be sure to fold them in with a rubber spatula or wooden spoon.
Make sure to grease your waffle maker with butter or coconut oil, and spoon in the mixture according to your waffle maker instructions. Mine is quite large, and takes 3 spoonfuls and does not overflow.
Once all your waffles are cooked, scoop your coconut whip on top with some sliced bananas. You can use pure maple syrup if you prefer as well!
Recipe makes 9 large waffles as shown in my photo above.
FYI: Keep in mind these are a PALEO waffle, not necessarily a “low carb”, but so much healthier than the wheat and sugar loaded waffles. If you want to cut your carbs, just eliminate the tapioca flour, and add in more almond flour, then sub the honey for stevia.
Nutrition Facts for the waffles, per waffle
Nutrition Facts for the Coconut Whip, per 1 Tbsp