Breakfast Fruit Gluten-Free Recipes

Gluten-free Toasted Coconut Waffles with maple cream


I’m totally on a gluten-free kick.

… and it’s all because of coconut flour.

I am a master of all-purpose flour, whole wheat flour, pastry flour, and… gi-normous bowls of pasta.  I’ve packed gluten-free-free food items into every meal for ever and ever.  Delicious.

But then coconut flour came along… and not I’m totally obsessed.


Coconut flour is high in fiber, and has a good amount of protein.  It’s a very absorbent flour, so you’ll use much much less coconut flour than you would all-purpose flour.  It thickens a batter even as it’s just being stirred into the wet ingredients.  Why?  Fiber?  Fiber is absorbent, and good for you.  Duh.

Coconut flour also has a slight sweetness to it.  It’s really a cool, and approachable alternative to all-purpose flour.  If you’re thinking that you might want to take on a bit of gluten-free baking… coconut flour is the way to go.  I like Bob’s Red Mill Coconut Flour… and they didn’t pay me to say that… they just make great flours.

Try new things!  They’re delicious!


These waffles have two kinds of coconut (three if you count the flour) (wait… four if you count the oil):  shredded and flaked.

Maybe I’m a coconut fiend.  No biggie.


The coconut batter is thickening right now!  Riiiiight now!  It’s magic.


Thick golden coconut waffles.

They’re dense, but soft.  These waffles aren’t too sweet, and really… if you didn’t tell your husband they were gluten-free, he would NEVER know.  Promise.


I like to top everything with syrup and cream.

So… obviously.

These coconut waffles are absolutely divine with maple sweetened whipped cream aaaand a generous drizzle of maple syrup.  And more coconut.

Happy Breakfast!

Gluten-free Toasted Coconut Waffles with maple cream

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

Print this Recipe!

For the waffles:

1/3 cup sweetened or unsweetened shredded coconut, toasted

4 tablespoons melted coconut oil, or unsalted butter

6 large eggs

1/4 cup agave nectar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking soda

1/3 cup coconut flour

2 tablespoon mashed bananas (i forgot to buy bananas and used peanut butter)

1/4 cup unsweetened coconut flakes, toasted (if you don’t want to use flakes in addition to shredded coconut, just top your waffles with more shredded coconut)

For the maple cream:

1/2 cup heavy cream

2 tablespoons pure maple syrup

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

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.

Remove toasted coconut from the oven and set aside.

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

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.

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.

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.

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

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