Gluten-Free Toasted Coconut Waffles With Maple Cream

1. 1

   Place a rack in the center of the oven and preheat to 350 degrees F.

2. 2

   Place coconut on a baking sheet and toast in the oven for about 4 minutes. Keep an eye on the coconut, it browns and burns quickly.

3. 3

   Remove toasted coconut from the oven and set aside.

4. 4

   In a medium bowl, whisk together coconut oil, eggs, agave nectar, vanilla extract, and mashed bananas. Whisk until well incorporated.

5. 5

   In a small bowl, whisk together the coconut flour, salt, and baking soda. Work the mixture with your fingers to ensure that the coconut flour doesn't have any lumps in to.

6. 6

   Whisk the dry ingredients into the wet ingredients. Mixture will begin to thicken as you whisk. Add the toasted, shredded coconut and whisk to incorporate. Allow mixture to sit for 5 minutes while you plug in and preheat the waffle iron.

7. 7

   I have an 8 1/2-inch square waffle iron, and this recipe made 2 waffle sheets. I divided the batter in two to bake them up.

8. 8

   To make the maple cream, whisk together heavy cream and maple syrup, in a medium bowl, until soft peaks form. Easy.

9. 9

   Bake up waffles, and serve warm with maple cream and toasted coconut flakes.

10. 10

    makes 2 sheets of square waffles in a 8 1/2-inch waffle maker, serves about 3

* Per serving · 4 servings · Values may vary.