Coconut Flour Waffle
1 whole egg
2 egg whites
1 tablespoon coconut milk
1 teaspoon melted coconut oil
1 1/2 tablespoon coconut flour
1/2 tablespoon honey
1/4 teaspoon baking soda
Pinch of salt
Bring all ingredients to room temperature. Whisk the egg, egg whites,
coconut milk and coconut oil together in a medium bowl.
Sift the coconut flour, sugar, baking soda and salt into the egg mixture.
Whisk well to combine into a smooth batter.
Pour batter into a pre-heated and pre-greased waffle iron and spread
slightly. Press the waffle iron down and cook for at least 5 minutes.
Let waffle cool before carefully removing from the waffle iron. Serve with
maple syrup, honey and cinnamon. Servings: 1 Large Belgium Waffle.
Recipe submitted by Brandon, Houston, TX
Egg yolks can be used to make aioli. Recipes are with Mayonnaise.
Leftover egg yolks can be refrigerated for 3-4 days. To freeze place one
egg yolk in each ice cube cavity of a tray. After frozen put in bag.
Adapted from: Tropical Traditions: Free Coconut Recipes
Bethany, Dayton, OH