Coconut Flour Waffles with Peaches & Pecans

Coconut Flour Waffles with Peaches & Pecans

Currently: sitting in the corner of our sectional (best seat in the place), watching Friends, S03 E03. Joey is sitting at Monica’s table, eating currant jam. 

I have been watching the show Friends from the beginning — and while many people would follow that by saying, “for the seventh time,” for me, this is a first. And I’m addicted. Typically when we put on anything after 8pm, be it a show or a movie, I’m guaranteed to be asleep in 15 minutes. While I really enjoyed the first season of West World, for example, the second season put me to sleep every Sunday. But Friends is different. I’m not sure if it’s because the show uses minimal brain power to watch, or because each episode is only 20 minutes long on Netflix, but I can watch until at least 10pm before feeling like I need to go to bed. 

There was a week earlier this summer when both Oliver and our room mate were out of town, and I was left to my own devices when it came to figuring out how to turn the TV on (I’m going to sound old saying this but, Do we really need four remotes?) and choosing what to watch (my preferred decision-making technique is to plop down on the couch and watch what ever is already on). But there I was, with the entire sectional to myself, flipping through Netflix. The rest is history — or it will be, when I finish the series… for now, binge watching friends is a bit like my version of Saturday morning cartoons (remember those?), and that means a plateful of waffles is in order! 

Coconut Flour Waffles with Peaches & Pecans

Coconut Flour Waffles with Peaches & Pecans

Published August 9, 2018 by
   Print This Recipe

Serves: 4   |    Active Time: 30 minutes



Ingredients:

  • 4 eggs
  • 1 cup + 2 tablespoons full-fat canned coconut milk
  • 1/2 teaspoon vanilla
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 peaches, sliced thin
  • A handful of toasted pecans
  • For serving: butter and maple syrup and/or whipped cream

  • Directions:

    1. Heat a non-stick waffle iron. (If your iron is not non-stick, grease it generously).
    2. In a medium mixing bowl, whisk together the eggs, coconut milk, and vanilla. Add in coconut flour, baking soda, and salt and stir until a runny batter forms.
    3. Give the batter one more quick whisk and then pour 1/4 cup of batter into the middle of the waffle iron. Close the iron, and cook until golden — about 5-10 minutes.
    4. Repeat step 3 until all batter is used; Serve hot topped with fresh peaches, toasted pecans, butter, and maple syrup.

    2 Comments

    Grain-Free Banana Nut Waffles

    Grain-Free Banana Nut Waffles

    I'm sharing another recipe from Foraged Breakfast today! Wonder what the heck I'm talking about? Go read about my first eCookbook, and then come back for this grain-free banana nut waffle recipe. 

    When you descend the ski hill at Crested Butte in Colorado, the smell of vanilla, butter and maple syrup wafts in your face. It gets stronger the closer you get to the bottom. As the hill tappers off and your skis slow, you find yourself standing in front of a small shack serving Belgian Waffles. They are steaming even as they get plated, causing swirls of butter and maple syrup to take over your mind. Talk about a solid business plan! Serving hot waffles to hungry traveling skiers who just want something warm--now that's a jackpot. 

    Grain-Free Banana Nut Waffles

    Admitting that I've never made a Belgian Waffle makes me feel like a fraud, but it doesn't mean I can't smell (or taste) a good waffle when I come across it. One whiff of those ski hut waffles has the ability to set me off on a waffle-craving craze for weeks. 

    These banana nut waffles have a similar effect, filling the house with the sweet smell of maple syrup, butter, and vanilla. Toasted pecans only add to this experience. The difference is, they are made with 100% wholesome ingredients (because you know that's how I like it!). Read: almond flour, bananas, cinnamon, and pecans.

    Grain-Free Banana Nut Waffles

    Just between you and I, the batter for these waffles is made in the blender (!!!) which means it's ready in, like, 3 minutes flat. So even though they look fancy, you'll be head-deep in banana nut waffle, maple swirls, and melting butter in no time. Your waffle cravings can't really wait any longer, can they?! 

    Grain-Free Banana Nut Waffles

    Published September 28, 2017 by
       |     Print This Recipe

    Serves: 4   |    Total Time: 30 minutes



    Ingredients:

      For batter:
    • 3/4 cup almond flour
    • 1 banana
    • 2 tablespoons coconut flour
    • 1/4 teaspoon cinnamon
    • 1 pinch salt
    • 1 teaspoon baking soda
    • 3 eggs
    • 1/4 cup milk of choice
    • 1 teaspoon vanilla

    • Optional, to serve:
    • Sliced banana
    • Toasted pecan pieces
    • Butter
    • Maple syrup

    Directions:

    1. Pre-heat a non-stick waffle iron.
    2. Add batter ingredients to a blender, and puree until batter is smooth and no clumps remain.
    3. Pour ¼ of the batter into waffle iron, and close iron. Cook for 4-5 minutes, until waffle is fluffy and golden. Transfer waffle to a plate.
    4. Repeat step 3 until all of the batter is used, cleaning waffle iron as necessary between rounds to prevent and burning or sticking.
    5. Serve with pats of butter, toasted pecans, sliced banana, and a drizzle of maple syrup.

    This recipe is a sample from my eCookbook, Foraged Breakfast. Want to see the whole book? Click below! 

    Foraged Breakfast - a Collection of Whole Food Breakfast Recipes
    Comment

    Paleo Sweet Potato & Chive Hash Brown Waffles

    For the past for months, a soft little voice in the back of my head wouldn't let up. It said, "Get a waffle maker.... ...just think of all of the things you could waffle... ...just think of waffles." I would make pancakes, and voice would say, "...these could have been waffles..." I would make hash browns and the voice would say "...crispy... ...waffle... ...hash browns..." 

    For the most part I stifled this voice, knowing that my little kitchen couldn't hold another appliance. But then I was offered to borrow a waffle iron, and the little voice inside of my head burst out in glee. "Waffles! Just think of the waffles! Coconut waffles. Potato waffles. Waffled eggs. Waffled frittatas. Waffled cookies. Waffles, waffles, waffles!"

    I was done for. I had to say yes, to appease that inner whisper, and a waffle iron has been sitting on the counter ever since. 

    Of the things I had dreamed of waffling, none have been better than this: Sweet Potato & Chive Hash Brown Waffles. They are so simple to make that I promise even your half asleep self can manage, and they come out so perfectly crispy on the edges and that I promise, even your half-asleep self will perk right up.

    And if your half-asleep self wants a bit of protein but thinks, Gosh I don't want to do any extra dishes after this, don't worry--my half-asleep self testing out cooking an over easy egg right there on the waffle iron for you, and it was probably one of my best half-asleep decisions to date. 

    I've made it clear before that I'm a fan of runny yolks, and looking at that picture below is the only explanation needed. Crispy hash brown waffle topped soaking up a runny yolk...

    While these hash waffles (hashaffles? potaffles?) have been dominating my breakfast dreams lately, I have also been using that waffle iron to waffle other things (like waffles, go figure). This past weekend, I pre-made waffles with coconut flour and packed them up in our camping cooler. While a bit of tinkering is still needed on that recipe, I hope to be debuting a "traditional" Paleo waffle recipe here soon! 

    Until then, my affair with these crispy waffled sweet potatoes continues. 

    Oh, and I hope you have a great Memorial Day! :) 

    Paleo Sweet Potato & Chive Hash Brown Waffles

    Paleo, Gluten-Free, Grain-Free, AIP-Friendly    |   

    Crispy sweet potato hash browns in waffle form!

    Yields: 2   |    Total Time:



    Ingredients:

    • 1 large sweet potato
    • 3 tablespoons minced chives, plus more for garnish
    • Salt & pepper
    • 2 tablespoons coconut oil
    • Optional: 2 eggs for serving

    Directions:

    1. Wash the sweet potato and cut it into wedges that can fit through your food processor (peeling the potato is optional) Using the grating attachment of a food processor, shred the potato.
    2. Heat up the waffle iron according to direction that came with your iron. 
    3. Mince a handful of chives. In a small bowl, toss the chives and shredded potatoes together, adding salt and pepper. 
    4. Grease the waffle iron with coconut oil, generously. Remember to get the top and the bottom (do this even if your waffle iron is no-stick, as the hot oil will help get the potatoes ultra crispy). 
    5. Gently press enough of the potato mixture into the waffle iron to cover all of the squares (be careful, it's hot!). Close the waffle iron, pressing down with the handle to compress the potatoes. Wait 5-6 minutes, and check the potatoes. They should be golden and crisp. 
    6. Slide a fork or chopstick under the waffle to loosen it a bit, and flip the waffle out of the iron (TIP: I had the most luck dumping the entire iron upside down to get it out, instead of trying to lift it out). If your waffle feels a bit floppy, cook it a bit longer for easier flipping. 
    7. For the eggs: re-grease preheated waffle iron. Crack an egg into the iron. Leave the iron open and cook until the white is set. (TIP: If you are impatient like me, you can put the lid of a pot over the waffle iron to help the eggs cook faster). Flip out of waffle iron and serve immediately over hash waffle. Sprinkle with salt, pepper, and additional chives.

    4 Comments