Sprouted Coconut Waffles
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Janie Quinn
Coconut oil is thought to have some interesting antimicrobial properties, plus, as a medium-chain fatty acid, it's digested without putting strain on the gall bladder. Or, you can ignore the health benefits – just enjoy the delicious coconut taste!ingredients
2 large eggs
1/4 cup yogurt
1 1/4 cups water
3 tablespoons coconut oil
1/4 cup maple syrup (plus more for on top)
1 tablespoon vanilla extract
1 1/4 cups Essential Eating* Sprouted Flour
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking powder
4 tablespoons dried, shredded coconut
Instructions
1. In a large mixing bowl, lightly beat the eggs. Add the yogurt, water, oil, syrup and vanilla. Mix until blended.
2. Add the remaining dry ingredients to the egg mixture and mix until blended.
3. Follow the waffle iron instructions for cooking. Adjust the consistency of the batter by adding more water or flour as needed.
4. Serve with butter and maple syrup.
* Normally we don't specify brand names in WGC recipes, but since sprouted flour is not yet widely available or standardized, we are specifying the brand used to develop this recipe.
Recipe from Janie Quinn, author of Essential Eating Sprouted Baking.
For more information, visit www.essentialeating.com.
makes: 4 servings
