Coconut Waffles with Berry Compote



Chad Sarno
 
Chad Sarno
SERVES 4PREP COOK 30m

Credit: Chad Sarno

buttermilk

1teaspoon

apple cider vinegar

1can

low fat coconut milk

¼cup

maple syrup

1teaspoon

vanilla extract

1pinch

sea salt

¼cup

water

  1. In a bowl, combine low fat coconut milk with apple cider vinegar. Allow to sit and curdle for 10 mins. This will give an airy texture to the waffles.

  2. Whisk in the rest of the ingredients.

waffles

3⁄4 cup

almond flour

cup

gluten free all purpose flour

teaspoon

baking powder

vegetable oil spray

  1. Fold in the almond flour, gluten free all purpose flour and baking powder to buttermilk and combine well.

  2. Spray waffle iron with vegetable oil spray and heat it up. Pour spoonfuls of batter, close the iron and cook for ~5 mins.

berry compote

2cups

frozen berries

3tablespoons

maple syrup

1

orange, juiced

tablespoon

corn starch

1pinch

salt

  1. In a small pot over medium heat, simmer everything but corn starch and turn to low heat.

  2. In a small ramekin, combine corn starch with 3T of berry liquid until smooth. Add back into the pot and cook for ~2 mins. Stir gently to avoid clumping.

  1. Top berry compote and/or or fresh fruits on your waffles. Enjoy!