Corn Masa and Coconut Waffles!

gluten free corn masa and coconut waffles

 

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. 

Enjoy! 

If you enjoyed this post, pass it on to a waffle-loving friend!