Vegan Breakfasts

Coconut Belgian Waffles
"Aloha Waffles"

When I saw this photo of me at the Princeville Hotel in Maui, the coconut palms reminded me of Hawaii's coconut syrup that's served with every Hawaiian resort breakfast. So I started experimenting with my waffle recipe to create a delicious vegan organic coconut waffle with organic coconut syrup.

Like everyone else, I'm trying hard to keep my food budget expenditures LOW! So I've started making my own waffles and pancakes instead of reaching for those convenient frozen choices at the market. This recipe is so easy and tastes so much better than the store bought that I won't ever be tempted to purchase them again. And it's so inexpensive to make your own!

HINT:For breakfast leisure, I measure out all the dry ingredients into my mixing bowl the night before so that all I have to do is measure out the wet ingredients when I get up.

The Oven

Preheat Oven to 200 degrees F.

Preheat the Serving Plates

Cold waffles are not what I want! So I heat my plates under hot water if I’m in a hurry. This is also a great warming technique for summer time so I don’t have to turn the oven on and heat up the whole house. If it’s winter and cold in the morning, I turn the oven to the lowest setting and set the plates on the middle oven shelf so that they are warm when plating the waffles. No matter the method, try to always use warm plates for waffles.

The Waffle Iron

Set up the waffle iron and turn it on.

HINT: This recipe is designed to fill the
Cuisinart WAF-100
4-Slice Belgian
Waffle Maker one time.
To prevent overflow, use the exact measurements.





Cuisinart Belgian Waffle Maker Dimensions: 14.17" x 10.24" x 4.72"

Ingredients

Ingredients for Coconut Belgian Waffles
DRY
3/4 cup organic unbleached white flour
3/4 cup organic spelt flour
2 tablespoons organic sugar
2 teaspoons Bob's Red Mill baking powder
3/4 teaspoon Hawaiian sea salt

WET
3 tablespoons Jarrow Extra Virgin Coconut Oil
1 teaspoon real vanilla extract
2 teaspoons Flavorganics Coconut Extract
9 ounces Trader Joe's Organic Coconut Milk, Lite





(If you do not have a Trader Joe's in your area, you can purchase Thai Kitchen Organic Lite Coconut Milk.

BUY Thai Kitchen Organic Lite Coconut Milk, 14-Ounce Cans (Pack of 12)

Condiments
100% maple syrup or Hawaiian Coconut Syrup (recipe below)
frozen or fresh fruit: raspberries, strawberries, bananas, pineapple
raw almond or cashew butter

Tools

measuring cups and spoons
2 cup Pyrex measuring cup
large mixing bowl
large whisk
spatula
small saucepan for syrup
Cuisinart Belgian Waffle Iron

Preparation

The Coconut Waffle Batter

The Dry Ingredients

Measure out all the dry ingredients into a large mixing bowl and use a large whisk and mix the contents together vigorously.

The Wet Ingredients

In a large stainless measuring cup or small sauce pan, melt the coconut oil till it is liquefied… this goes quickly, so stay with it till melted.

Use a 2-cup Pyrex measuring cup and add all the wet ingredients including the melted coconut oil.

Combine the Dry and Wet Ingredients

Pour the measured wet ingredients into the dry.

Use the large whisk and gently combine the wet into the dry.

DO NOT OVERMIX!

The batter will have lumps and that is okay… stop when everything is wet, but slightly lumpy.

Load the Waffle Iron

This recipe fits the Cuisinart WAF-100, Non-Stick 4-Slice Waffle Maker perfectly.

I have the temperature setting between #2 and the center marker #3 and cook the waffles till the beeper goes off.

The end result is a crispy Vegan Coconut Belgian Waffle!

Serve immediately on one of the oven heated plates with some nut butter, fresh fruit and warm syrup of choice.

YUMMMMMMMMMMMMM!

Hawaiian Coconut Syrup

Any vacation in the Hawaiian Islands will include a breakfast served with a flavorful coconut syrup that packs a real coconut flavored punch! It's a refreshing flavor change from traditional maple syrup use. I found that most store-bought brands include a flavor enhancer or product shelf life extender, so I decided to experiment with creating my own Hawaiian Coconut Syrup. The results were perfectly matched to what I loved in Honolulu.

Ingredients for Hawaiian Coconut Syrup

1 cup filtered water
1 cup organic sugar
1/2 cup agave nectar
2 tablespoons coconut extract
1 teaspoon vanilla extract
1 can organic light coconut milk
1 can organic full-fat coconut milk, small: (5.46 ounce can)
BUY Full Fat Thai Kitchen Pure Coconut Milk, 5.5-Ounces (Pack of 24)
1/8 teaspoon Hawaiian Sea Salt

Tools for Hawaiian Coconut Syrup

1.5 quart heavy bottomed sauce pan
measuring spoons and cups
whisk
storage container of syrup
can opener
spatula

Preparation of Hawaiian Coconut Syrup

Simple Sugar Syrup

Use a heavy bottomed 1.5 quart sauce pan and add the water and sugar.

Stir till sugar is completely dissolved.

Boil over medium-low heat till the syrup reduces by one-half.

The Coconut Milk

Add the canned coconut milk and whisk it into the syrup.

Add 1/8 teaspoon of Hawaiian Sea Salt.

The Agave Nectar

Add the light colored agave nectar and whisk it into the mixture.

The Flavoring Enhancers

Remove the pan from the heat source and add the vanilla and coconut extract and whisk into the syrup.

Serve immediately or cool and pour into your favorite storage container and refrigerate. The Hawaiian Coconut Syrup will last for about a month if kept refrigerated.

Presentation

Fresh sliced fruit is a wonderful addition for waffles. And if you have some frozen berries in the freezer, place them in a pan with some maple or homemade coconut syrup and heat till the berries are warmed through. Drizzle this over the top of a waffle covered in raw cashew butter and oooohlala!

Freezer Belgian Waffles

The Vegan Coconut Belgian Waffle freezes beautifully and rivals any of those store bought versions! For a family ski vacation, I made 16 waffles, cooled them on cake racks, wrapped them in waxed paper inside Ziplock Bags and froze them. At the ski lodge I heated the syrups, set out the sliced fruits and nut butter and let everyone toast their own waffle and dress it according to their taste. It was a hit and I got to visit at breakfast without standing over a waffle iron serving everyone.

Now, every time I make this recipe, I make a second batch, cool, wrap and freeze them for mornings when I don't want any fuss or muss in my vegan kitchen. Also if someone shows up late and wants breakfast, this is an instant breakfast without the "store bought" TASTE or COST!

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