Vanilla Coconut Waffles

4 eggs
2 tablespoons vanilla extract
1/2 cup full fat coconut milk
2/3 cup organic apple sauce
2 egg whites
1 1/2 cups almond flour
1/2 cup coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
Dash of fresh ground nutmeg

Mix all the wet ingredients, except the egg whites. Beat the whites to foamy peaks with a pinch of salt. Mix all the dry ingredients.

Slowly fold in the dry ingredients to the wet ingredients. Then continue to fold the mixture with the egg whites trying to preserve as much volume as possible. Cook as directed on waffle maker.

Servings: 8 waffles depending on waffle maker.

Recipe submitted by Kyle, Kent, WA

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.

From: Tropical Traditions: Free Coconut Recipes [archive.org]