This recipe was almost too simple to post. I hesitated since most of the work is actually done for you…but I think we can all agree THAT’S NOT ALWAYS A BAD THING! I also like to give credit where credit is due and I must say if you haven’t jumped on the Julian Bakery bandwagon yet you are truly missing out. As someone who’s eating preferences include a lot of paleo recipes these products allow me to not feel like I’m missing out on the occasional waffle, pizza or just deliciousness of baked goods. Not to mention having the leg work done for me is a plus since sometimes, or should I say most of the time, I just don’t have the time. A couple of great products I would recommend aside from the pancake and waffle mix (obviously) would be their paleo sandwich wraps (to die for! Okay, not literally, I wouldn’t sacrifice my life for a sandwich…most likely…) and their paleo pizza crust (yes, this is also a must). I purchase these items off of Thrive Market which if you haven’t heard it’s a yearly membership based company that allows you to buy healthy food and natural products for A LOT less than if you were to go out and buy them from other specialty stores. I highly recommend to those who live paleo, gluten-free, allergy-free, vegan and/or just all around healthy and eco-friendly lifestyles. In addition, you get free stuff from time to time AND money towards future purchases from referring your friends which equals MORE free stuff! Check out the link below to get additional info and sign up to get your Julian Bakery waffle mix (and lots of other awesome goodies). Then, scroll your way on down past these drool-worthy waffles so you can make these babies for your next Sunday brunch!
Toasted Coconut Waffles
Makes: 4 waffles/Total time: 20 minutes
- 1 package of Julian Bakery Paleo Pancake & Waffle Mix (purchase here)
- 1 c water
- 4 tbsp coconut oil, melted
- 1/2 c unsweetened coconut, shredded
- Lightly spray your waffle iron with non-stick spray and set temperature to medium to pre-heat
- In a small sauté pan, over medium heat, add in shredded coconut and lightly toast until golden brown, about 5 minutes. (Keep a close eye as once the pan is warm enough it will brown very quickly.) Remove from heat when done and set aside.
- Next, combine the entire package of waffle mix, water and melted coconut oil in a medium-sized mixing bowl and stir until ingredients are well combined and no lumps remain.
- Then, gently fold in the toasted coconut.
- Divide batter into 4 equal portions and spoon a portion into the center of your waffle iron. Close lid and allow waffle to cook thoroughly. (Timing may vary depending on your iron.)
- Remove from the iron once waffle is golden brown and place on a cooling rack to cool. Repeat until 4 waffles are made.
- Serve waffles with sliced banana, chocolate chips, maple syrup and/or additional toasted coconut.
Storing: These waffles freeze well for enjoying later. Just seal up cooled waffles in an airtight bag or container and when ready to eat just warm up in the toaster!