Coconut Waffles with Berry Compote

CALORIES:

581

PROTEIN:

10.1 G

SERVINGS:

4

These gluten free plant-based coconut waffles with berry compote are the star of that next brunch menu. Double or triple to batch and freeze extra waffles to pop in the toaster later for a quick breakfast. Add tempeh bacon as a side to bump up the protein.

Recipe by Chad Sarno

Ingredients

    Waffles
    • 1 can of low fat coconut milk
    • 1 teaspoon apple cider vinegar
    • 3/4 cup almond flour
    • 1 1/4 cups gluten free all purpose flour, Bob’s Red Mill is preferred
    • 1 1/2 teaspoons baking powder
    • 1/4 cup maple syrup
    • 1 teaspoon vanilla extract
    • Pinch of sea salt
    • About 1/4 cup water
    • Spray oil to coat the waffle iron and prevent sticking
    Waffle Topping Options
    • Berry Compote
    • Vanilla Cream
    • Fresh fruits of your choice
    Berry Compote
    • 2 C frozen or fresh berries
    • 3 T maple syrup
    • 1 orange, juiced
    • 1 1/2 tablespoons corn starch
    • Pinch of salt

    Directions

    1. Start by making the ‘butter milk’. Be sure the coconut milk is room temp and liquid. Pour it into a bowl and add the apple cider vinegar and leave to sit for 10 minutes. This will curdle the coconut milk which will give the waffles an airy texture and not so dense.
    2. Add the maple syrup, vanilla, sea salt and the water to the coconut milk. Whisk well.
    3. Add the almond flour, all purpose flour and baking powder and stir well to evenly mix.
    4. Warm up a waffle iron and spray each side lightly with the spray oil. Add a couple small ladles of the batter, close the iron and cook for 4-6 minutes.
    5. Remove the waffle from the waffle iron (note that the waffles will be a bit soft on removing but will firm up quickly once sitting for a few minutes).
    6. Top each waffle with Berry Compote and any other fresh fruits you enjoy.
    7. For Berry Compote, add the berries, maple, orange juice and pinch of salt to a small pot on a medium heat.
    8. Bring to a simmer and turn to low heat.
    9. To make the slurry, in small ramekin or dish add the corn starch and pour out about 3 tablespoons of the berry liquid. Stir well to remove any lumps.
    10. Pour in the slurry to the berry mixture and continue on low heat for 2-3 minutes. Stirring gently to avoid clumping.
    11. Remove from heat and serve with the Coconut Waffles.

    Nutrition FactsAmount Per Serving

    Calories:

    581

    Protein:

    10.1g

    Total Fat:

    28.9g

    Sat Fat:

    15.7g

    Trans Fat:

    0g

    Cholesterol:

    0mg

    Total Carbohydrate:

    78.8g

    Dietary fiber:

    9.3g

    Total sugars:

    38.2g

    Added sugars:

    20.8g

    Sodium:

    275.7mg

    Tips

    • Serve with a side of Tempeh Bacon to increase the protein.
    • Add nuts or seeds as a topping for extra protein and extra crunch.

    Nutrition FactsAmount Per Serving

    Calories:

    581

    Protein:

    10.1g

    Total Fat:

    28.9g

    Sat Fat:

    15.7g

    Trans Fat:

    0g

    Cholesterol:

    0mg

    Total Carbohydrate:

    78.8g

    Dietary fiber:

    9.3g

    Total sugars:

    38.2g

    Added sugars:

    20.8g

    Sodium:

    275.7mg

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