Coconut Waffles with Maple Cream

Coconut Waffles with Maple Cream

Dear Joy,

I could send you a text but I’m much better at typing on a keyboard. You might already know this from my never-ending typos. I have big thumbs. We both have big hands. I’m telling the world this. It’s true. Anyways HELLO! I took your advice. I didn’t tell Casey that your Toasted Coconut Waffles were Gluten Free! He had no idea! He devoured one and then he proceeded to climb back into bed to sleep it off. You apparently invented amazing waffles that require slumber! Way to go! Honestly, I think he just wanted to dodge cleaning up my mess in the kitchen…and it worked. I’ll have to try that when he makes me something to eat…which will be never. Wait. He does make rice… in the rice maker. I’m gonna collapse on our bed like one of those fainting goats when he makes his next batch. Watch me.

Ingredients

  • 1/3 cup sweetened or unsweetened shredded coconut, toasted
  • 4 tablespoons melted coconut oil, or unsalted butter
  • 6 large eggs
  • 1/4 cup agave nectar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/3 cup coconut flour
  • 2 tablespoons mashed bananas
Read the whole recipe on Shutterbean