Thursday, June 22nd, 2017

Coconut & Lemon Waffles with Basil Chiffonade

Published on June 14, 2009 by   ·   1 Comment Social Buttons by Linksku - Share links onlinePin It
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Did the title of this post make you drool so much you needed a bib?   Good!   It’s Sunday morn and it’s time to get brunching!   Heat up your waffle iron now for some healthy, decadent gourmet mornin’ fair.   Raw or on a diet?   No worries, we got you covered with your very own version of the same recipe below.   Thank us later.   Burbs welcome.

Coconut & Lemon Waffles with Basil Chiffonade

Serves: 6
Time to Prepare: 25 minutes

Ingredients:

  • 1 cup of whole wheat pastry flour
  • 1/2 tsp. of baking soda
  • 1/2 tsp. of salt
  • 1 1/2 tbsp. of sugar
  • 2 servings of EnerG Egg Replacer with half the liquid called for on the package
  • 1 cup of coconut milk
  • 1/2 cup of water
  • Zest of 2 lemons
  • Vegetable spray
  • 8-10 large basil leaves, sliced thinly
  • ¼ cup of chopped nuts (almonds, Brazil nuts, or walnuts)

Instructions:
Combine the flour, baking soda, salt, and sugar in a mixing bowl. Prepare the Egg Replacer. Combine the Egg Replacer, coconut milk, water, and lemon zest. Add the wet mix to the dry mix, combining them until you have a smooth batter. Heat your waffle iron and spray it with vegetable oil. Cook the waffles (about 3-4 minutes) and set them aside. Stack the leaves. Roll them closed into a tight cylinder. Slice them thinly along the width of the cylinder creating thin strands of basil. Top each waffle with a few strands of basil and some of the chopped nuts.

Low-fat Version:Instead of using coconut milk, use soy milk instead and add ¼ cup of shredded, dried coconut to the batter.

Raw Version: These are not easy to make, but they can be done. For the batter, I used ¼ cup of flax seeds, 1/2 cup of coarsely ground soaked almonds, 1/2 cup of blended young coconut meat, ¼ cup of dates, and a pinch of salt. Combine all of these together into a thick, malleable batter. Oil a waffle iron on both sides. Roll the batter out into a thick sheet and drape the sheet on the oiled waffle iron. Press the top of the iron gently onto the batter and lift it off just as gently. Flip the iron over onto a dehydrator sheet and carefully pry the waffle off the iron. Dehydrate the waffle for 2 hours.

Recipe Courtesy of Manly Man Jason Wyrick, the executive Chef and publisher of The Vegan Culinary Experience: The world’s only vegan culinary magazine.

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Readers Comments (1)

  1. SassyK says:

    You have not swayed me to a meatless existence but every recipe that I have tried from the site has been delish.




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