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WAFFLES: Sift together dry ingredients in a medium mixing bowl.
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Beat egg whites until stiff and set aside.
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Whisk egg yolks, milk, agave nectar, and oil together.
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(You may have to gently warm the milk before adding the coconut oil as it solidifies when combined with very cold milk -- it is just like working with melted butter).
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Add to dry ingredients and mix together thoroughly.
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Fold egg whites into the batter.
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Add batter to your heated waffle maker in amount recommended by your waffle maker's instructions and also cook per its instructions.
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BERRY SAUCE: Combine 1/2 cup blueberries, preserves, and orange juice in a sauce pan over medium heat.
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Bring to a boil, reduce and cook for 5 minutes until thickened, stirring occasionally.
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Add remaining blueberries, strawberries, and orange liqueur.
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Stir and let stand a few minutes.
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ASSEMBLY: Top each waffle with berry sauce and a dollop of whipped cream.
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For birthday waffles, add one candle to the top of the whipped cream and light after you have placed the waffle in front of your birthday boy/girl.
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(or yourself) Keeping the candle straight in your whipped cream could prove to be a little tricky (use a light weight candle) but I made my own homemade and stiff enough to pull it off.
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Or, use a fresh strawberry to anchor your candle.
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Notes: During recipe testing, frozen blueberries were used (picked locally and frozen this summer) while strawberries were always fresh.
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The sauce was sweetened with mainstream tastebuds in mind.
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If you prefer something less sweet and a little tart as I do, you may want to skip the OJ and go with water and a couple of teaspoons of lemon juice.
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I got 8-10 square (Belgian style) waffles out of each batch using my Chefmate Waffle Maker.
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Agave nectar is a syrup made from the agave plant whose sugars are mainly the fructose type.
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Coconut oil got a bad rap for years but make no mistake, it is good stuff.
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Your skin and hair will thank you for it.
