Multigrain Waffles with Blueberry-Maple
Compote and Whipped Coconut Cream
MAKES 12 PREP TIME 10 min COOK TIME 5 min
1 cup sorghum flour
1 cup teff flour
½ cup brown rice flour
½ cup quinoa flakes
¾ cup tapioca starch
¼ cup coconut palm sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 cups low-fat milk
2 eggs
6 tablespoons melted coconut oil
In a large bowl, whisk together the sorghum flour, teff
flour, brown rice flour, quinoa flakes, tapioca starch, sugar,
cinnamon, baking powder, baking soda and salt.
In a small bowl, whisk together the milk and eggs. Whisk
the coconut oil into the milk mixture. Make a well in the
middle of the dry ingredients. Add the wet ingredients and
stir to combine. Cook according to waffle iron instructions.
BLUEBERRY-MAPLE COMPOTE
MAKES 1 ¤ cups PREP TIME 5 min COOK TIME 15 min
2 cups frozen blueberries
6 tablespoons pure maple syrup
Juice of 2 oranges
1 teaspoon orange zest
1 tablespoon cornstarch
1 tablespoon water
In a small saucepan over medium heat, combine the
blueberries, maple syrup, orange juice and orange zest and
cook until the berries soften and the sauce begins to simmer.
Let simmer, uncovered, for 10 minutes.
In a small dish, mix together the cornstarch and water.
Add the mixture to the simmering berries. Continue stirring
until the sauce thickens. Serve warm.
WHIPPED COCONUT CREAM
MAKES 1 ¤ cups PREP TIME 5 min
One 15-ounce can full-fat coconut milk,
refrigerated overnight
1 ½ teaspoons pure maple syrup
½ teaspoon vanilla extract
Open the coconut milk can carefully on a level surface.
Remove the solid layer of coconut fat at the top of the can.
Discard the liquid. In a medium bowl, using an electric
mixer, beat the coconut cream until soft peaks form. Add
the maple syrup and vanilla; mix to combine. Refrigerate
until ready to use.
