Jarrow's Organic Extra Virgin Coconut Oil I love to use Jarrow's Organic Extra Virgin Coconut Oil with this recipe because it has a beautiful fragrance. I found a great value at iHerb.com and you can save $5 if you use the coupon code, BET563 when you check out. Buy the 32 ounce size for the best savings. I promise you'll love this product!
All-Clad Stainless Steel
Measuring Cups These beauties are 18/10 stainless steel All-Clad Measuring Cups... they weigh in with quality and can stand up to my dropping them on the floor. It like a mini All-Clad classic sauce pan. It's so easy to get precision measurements with the stainless steel 1/4-cup, 1/3-cup, 1/2-cup, 2/3-cup, and 1-cup measuring set.
Great for cooking or baking with dry ingredients. Each cup features easy-to-read size markings on the handle.
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.
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.
Cuisinart Belgian Waffle Maker Dimensions: 14.17" x 10.24" x 4.72"
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.
Condiments 100% maple syrup or Hawaiian Coconut Syrup (recipe below)
frozen or fresh fruit: raspberries, strawberries, bananas, pineapple
raw almond or cashew butter
measuring cups and spoons
2 cup Pyrex measuring cup
large mixing bowl
small saucepan for syrup
Cuisinart Belgian Waffle Iron
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.
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.
1.5 quart heavy bottomed sauce pan
measuring spoons and cups
storage container of syrup
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.
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!