Don’t worry, I’m not going to go all gluten-free on you. There are much more capable and talented gluten-free bloggers for you to follow, if you’re so inclined. Ditch the Wheat is one of these bloggers, but I’ll get to her in a minute.
As I’ve mentioned in a previous post, I’m not into grains. I love to bake, I believe treats are good for the soul, but they happen to mess with my stomach. That shouldn’t stop the rest of you from enjoying them. However, I tried this great waffle recipe last weekend and I wanted to share it with you – if you were wanting to try something a little different.
I modified the original recipe slightly to swap out the flax seed (which I don’t normally eat) for coconut flour (which I do). When you make that swap, keep in mind that the recipe is no longer low carb. All of these things can easily be picked up at the Bulk Barn. I also want to note there’s a minor typo in the recipe – you should use a 1/4 cup of coconut milk. Not the thick buttery stuff that I talked about in my post about whipped coconut milk either, this has to be the runny stuff (non-refrigerated – just straight out of the can). If you want to use the thick stuff, you’ll have to add a little milk (then the recipe is no longer non-dairy).
If I had my stinkin’ camera, I’d show you a picture. They aren’t the most gorgeous waffles, but they were delicious.