Add some sweetness to your morning waffles
Breakfast has long been touted as the most important meal of the day. While that may or may not be true, a hearty breakfast is certainly something to enjoy.
Weekday mornings might be a bit too busy to enjoy something more complex than a bowl of cereal, but come the weekend, a homemade and hearty breakfast can make for a great start to a Saturday or Sunday morning. When such an opportunity presents itself, a little something sweet, like this recipe for “Coconut Flour Waffles and Coconut Milk With Blueberries” from Lines+Angles, can make for a great departure from standard weekday breakfasts.
Coconut Flour Waffles and Coconut Milk with Blueberries
Makes 4 servings
For the waffles:
4 large eggs
1 tablespoon maple syrup or coconut sugar
1 pinch salt
2 tablespoons coconut oil, melted
1⁄2 cup coconut milk
1 teaspoon pure vanilla extract
1⁄2 cup coconut flour
1⁄4 teaspoon baking powder
1⁄4 cup fresh blueberries, lightly crushed
Cooking spray
To serve:
1⁄4 cup fresh blueberries
1. For the waffles: Preheat a waffle iron according to manufacturer’s instructions.
2. Combine the eggs, sweetener, salt, coconut oil, coconut milk, and vanilla in a large mixing bowl, whisking until thoroughly combined.
3. Add the coconut flour, baking powder, and crushed blueberries, beating well until no longer lumpy. Let stand for 10 minutes.
4. Spray waffle iron with cooking spray. Ladle batter into the iron and close. Cook for 2 to 3 minutes or until golden and crisp.
5. Remove from iron and keep warm to one side, covered loosely with aluminum foil. Cook remaining waffles in the same fashion.
6. To serve: Stack waffles on plates and top with blueberries.
Tip: For a lower carb count, replace the blueberries with blackberries or raspberries.