1 tablespoon
coconut oil 3/4 cup (110 grams) cup white rice flour 1/4 cup (27 grams) tapioca starch 1 and 1/2 teaspoon baking powder 1 tablespoon brown sugar 1/8 teaspoon salt Topping options Sliced banana, mango, kiwi, and/or other fruits Maple syrup Coconut whipped cream Instructions Waffle Preheat waffle maker. Prepare a measuring cup for 1 cup of coconut milk. Transfer the top layer of the coconut milk from the can into your measuring cup using a spoon. Once the cup is almost filled, you should start to see coconut water in the lower half of the can. Continue transferring coconut water into the measuring cup until it’s full. Combine coconut milk and coconut oil in a bowl. Stir to mix well. If coconut oil is solid, heat in microwave for a few seconds to melt it before using. Combine rice flour, tapioca flour, baking powder, brown sugar, and salt in a large bowl. Mix with a spatula. Add the coconut milk mixture. Stir until all the ingredients are fully combined and it forms a smooth batter. The batter should thick enough to coat a spoon and not too runny. You should get about 1 cup of batter. Pour batter onto the center of the waffle grid until it fills up the grid (the amount will vary depending on your waffle maker). Cook until the surface turns slightly golden, 6 to 7 minutes in my case. Serve warm with your preferred toppings. Let waffles rest on a cooling rack if not serving immediately. The waffles will remain crispy even after cooling down, but you should serve them the same day. Store leftover waffles in a ziplock bag in the fridge or in the freezer for up to a month. Reheat in oven or toaster oven for a crispy texture. Notes 1. I used Thai Kitchen brand full fat unsweetened coconut milk. It separates well at room temperature, into thick, white coconut cream on top and translucent coconut water on the bottom. Make sure you don’t shake the can before using it, and use a spoon to scoop out the cream first. The waffles won’t rise so well if you add too much coconut water into the batter. 3.5.3208
This fluffy, light, luxurious banana and coconut cream pie. Coconut cream whipped with banana, a dash of maple syrup… beautiful flecks of vanilla bean, and a coconut chocolate drizzle completing this masterpiece… now we’re talking
Add the coconut and blend again. Melt the coconut oil then add the oil and honey to the food processor and blend until combined and the mixture begins to clump together
The recipe for the Spicy Thai Red Curry & Coconut Cauliflower Rice (seen just above) is HERE. This recipe is really just for a marinade (not totally necessary) & for the peanut & coconut sauce
not coconut). {Gluten-Free, Vegan, Paleo, Refined Sugar-Free}. The post Raw Vegan Neapolitan Cake {Gluten-Free, Paleo} appeared first on Gluten-Free Vegan Love
In the meantime, prepare the whipped cream by opening the coconut milk can, scooping out only the white solid part into a mixing bowl and whipping it with a mixer until stiff
Since I live in tropical Florida I thought it only fitting that I join in on this weeks #SundaySupper Tropical theme and share this Coconut Mojito recipe with you
In a deep pot over medium high heat, add the coconut oil. Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry
{Gluten-Free, Vegan}. So if you know me by now, you know that the occasional vegan marshmallow treat just has to happen (If you haven’t tried this Gluten-Free Vegan Peanut Butter and Marshmallow Tart yet, you’re not my friend
Hooray for gluten free Vegan Blueberry Coconut Muffins. WE PASSED OUR COCONUT CHALLENGE. Not just because I love anything coconut and really want to use more for healthy benefits
The freshness of the coconut is very important to get the right taste and texture. Also adding coconut oil to temper the rice takes it to a different level
Love chicken & waffles. Crispy Grain-Free Waffles made in a mini-waffle silicone pan, with flavorful & juicy breaded chicken nuggets and drizzled with maple syrup – what more could you want
Another reason I was so eager to waffle was I'd been hearing about high protein, high fiber, gluten-free coconut flour waffles and thought, "Dang, I gotta try that
Coconut Oil Chocolate Chip Cookies by Alida's Kitchen. Chicken and waffles have been on my list of things to make for a long, long time but somehow they just kept getting pushed back to the end of the long list of things I've wanted cook and share with you
Add the coconut milk and a pinch of salt and blend until they form a smooth, creamy sauce. You can also just use water if you don't want the mild coconut milk flavor
Remove chilled can of coconut milk from the fridge. {Gluten-Free, Vegan, Refined Sugar-Free}. Place the coconut cream into a medium sized mixing bowl and use a mixer to whip it into whipped cream
If there’s anything I’ve learned from my raw baking adventures is that you can always count on the incredible flavors of pecans, chocolate, and coconut, and in this recipe these flavors really come together to create an amazing dessert made from nothing but wholesome ingredients
This one is likely the richest of the lot due to the added lite coconut milk. Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad
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