Gluten Free shit is so hit and miss for me. I've dialed in almond flour for the most part and will default to it for most of my ideas however it can leave baked goods feeling a bit heavy. Coconut flour is a new adventure. While it doesn't have the density of almond flour it can end up SO DRY... like desert sand in your mouth, dry. No thanks. These waffles were an exception! Praise be. While the coconut flour can be replaced by any flour obviously... even standard white four, I was thrilled with the flavor and texture of these and FINALLY found an avenue to use this giant bag of coconut flour.
Enjoy!
Ingredients:
1/2 cup coconut flour (or other GF flour)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 banana
1 egg replacer (Bob Mills egg replacer seems to work best but a flax egg will also work well)
1/2 teaspoon vanilla extract
2 tablespoon walnut oil ( or oil of your choice)
1-1.25 cups nut milk
Instructions:
In a small bowl, mix all dry ( first 3 ingredients). Max your egg replacer and set aside. In a second medium sized bowl, mash banana into a paste, add 1 cup almond milk & remaining wet ingredients & finally the egg. Mix dry & wet together ( its not the end of the world if you just add the first 3 ingredients to this singular bowl). If batter is too thick, add remaining nut milk. The need for more liquid is largely dependent on the type of flour used. Almond flour is much more dense and holds moisture whereas coconut flour tends to be SUPER dry & need a bit more liquid.
Spray waffle iron with non-stick cooking spray, pour & cook until golden brown!
Once waffle is removed from the iron, LET IT SET for 2-3 mins before serving. The middle will still be a bit soft but will set once it cools slightly.
Top with your favorite things! Whipped creams, nuts, berries, powdered sugar, maple syrup... the sky is the limit :)
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