Sometimes you feel like a nut. Sometimes you don’t.
I personally always feel like a nut in a less “literal” sense, but happen to prefer Mounds Bars…
When I was initially diagnosed with Celiac Disease, I had bought boxes and boxes of frozen gluten free waffles. Blueberry, apple and cinnamon, flax…you name it, I bought it. I still have many of those boxes in my freezer because the waffles just didn’t taste right to me. They were crumbly, hard, and not what I remember a “real” waffle to taste like. Call me persnickety, but I’d rather not eat a mediocre waffle.
Not too long ago, I shared with you the scintillating news that the Cuisinart Waffle Maker is one of my favorite kitchen gadgets. With the aid of said trusty waffle maker, I have created the ultimate waffle experience. I had gotten a little bored of my Pumpkin Waffles and wanted something new. During a recent trip to Whole Foods, I discovered Coconut Oil. This became the inspiration for my latest waffle experiment. To sum it up, these waffles taste similar to a Mounds Bar. This recipe is so darn good you’ll dream about these light and fluffy waffles when you aren’t eating them. You’ll be busy going about your day when suddenly, SHAZAM!, Chocolate Chip Coconut Waffles will be beckoning you.
If you don’t (gasp!) care for chocolate, you can omit the chips for a “pure” coconut waffle. Having an acute chocolate addiction, I tend to put chocolate chips in practically everything I bake (fellow chocoholics, stay tuned for my recipe post on Chocolate Chip Zucchini Bread!).
Chocolate Chip Coconut Waffles
1 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/3 cup ground flax seed
2 teaspoons baking powder
1 cup milk
1 cup coconut milk
2 tablespoons coconut oil (melted)
Mini chocolate chips
Mix all ingredients together (except for chocolate chips). Pour batter into a pre-heated waffle maker according to the manufacturer’s directions. Then sprinkle a handful of mini-chocolate chips into the batter in the waffle maker. Makes 6 DELICIOUS waffles.