It’s been a while since the last time I cooked waffles. Well, I must say that I actually miss it. It makes me realize that there’s no doubt I need to buy a new waffle maker until summer; otherwise, I reckon, I will be a very very miserable girl. For now, I’ll leave you with one of my favourite waffles: vegan coconut waffles. The coconut taste is really strong; nevertheless, the waffles are quite soft because of the cornstarch. What’s more, it’s actually possible to make waffles without eggs. And so, the waffles are great not only for students who tend to forget about at least one ingredients from the recipe, but also for vegan. Besides, it’s possible to replace the whole wheat flour with oat flour so people who eat gluten free may try these, too.
I love to serve the waffles with some seasonal fruits such as strawberries and raspberries. However, you may indulge yourself and serve them not only with strawberries, but also chocolate spread, peanut butter or maple syrup; and, of course, desiccated coconut. Friendly reminder: if you live with your friends, you’d better cook more waffles than you actually were going to. If you do so, they’ll love you forever. If you didn’t, you may get new enemies. So, there you go – save the recipe and spear the waffle love.
– 45g whole wheat flour*
– 20g cornmeal
– 90ml coconut milk
– 1 tbsp cane sugar
– 1/2 tsp baking powder
– 1 tbsp grated coconut flakes
– a pinch of salt
Sift together cornmeal, whole wheat flour, baking powder, salt and cane sugar. Add coconut milk. If the coconut milk’s consistency isn’t liquid, leave it for a few minutes to melt and then add it to the flour mix. Mix all ingredients until the batter is smooth. In the end stir in grated coconut flakes. Bake the waffles in pre-heated waffle machine until they’re ready (approximately 5 minutes). Serve with favourite additions: for example strawberries.
*gluten free version: oat flour