Fall and winter are the time for delicious, hot comfort food! Since I love breakfast and brunch so much I wanted to create a new type of waffle that is delicious, not too sweet and versatile enough to be counted as a dinner or a breakfast food.
Enter: the corn masa and coconut waffle!
I served these waffles with coconut crusted and masa crusted chicken strips one night for dinner and they were a big hit!
Not to worry, I will be posting the coconut/masa chicken strips at a later time. They were delicious pan fried in coconut oil!
Serve these up with a bit of pure maple syrup and you will be in heaven!
Corn Masa and Coconut Waffles:
2 eggs, slightly beaten
1 ¾ cups full fat coconut milk
¾ cup gluten free flour (see mixture recipe below)** + 2 tablespoons (or ¾ cup all-purpose flour + 2 tablespoons)
2 ½ teaspoons baking powder
1 tablespoon granulated sugar
½ teaspoon salt
¾ cup corn masa
¼ cup unsweetened coconut flakes
1. Mix eggs and coconut milk together with a whisk in a medium bowl.
2. Sift flour mix , baking powder, sugar and salt and combine with corn masa, coconut eggs and coconut milk or whole milk in a few quick strokes of a whisk.
3. Measure out batter by the ¼ cup full into a greased, heated waffle iron. Cook all of the waffles and serve hot.
Gluten Free Flour Mix:
2 cups white rice flour
2/3 cup almond flour
1/3 cup arrowroot starch
Mix these together in a bowl, save the extra flour in a zip top bag for later use.
If you enjoyed this post, pass it on to a waffle-loving friend!