Yeasted Whole Wheat-Vanilla Waffles
Coconut Whipped Cream
(+ Record Shopping & Sky Gazing).
Last week was kind of shitty. Lots of unanticipated stress and weirdness. Lots of scattered thoughts and interrupted sleep, lots of anxious heart pounding, lots of forgetting to eat for an entire day. Nothing earth shattering, just...disrupting. So the weekend called for some serious food therapy, hence waffles, and some serious soul therapy, hence flipping through bins of musty old records.
Both helpful in their own ways, though one smells significantly better.
A little riff on an old favorite because, as we all know,
everything's better with coconut.
Yeasted Whole Wheat-VanillaWaffles
with Coconut Whipped Cream
(serves 4/ makes about 12 waffles)
2 14oz cans organic full fat coconut milk,
refrigerated (unopened) overnight
1/2c lukewarm water
1 1/2c whole wheat flour
1c all purpose flour
1/2c unrefined coconut oil
2 1/2tsp active dry yeast
1tsp raw sugar
1/2tsp ground sea salt
1tsp vanilla bean paste (extract will work, too)
2Tbsp ground flax seed + 6Tbsp boiling water
1tsp baking soda
additional 2-3tsp unrefined sugar + 1/2tsp vanilla paste for coconut cream
1c wild blueberries or other fresh fruit, for serving
To prepare coconut cream:
Refrigerate an unopened 14oz cans of coconut milk (look for an organic brand with minimal preservatives) overnight or for at least 6 hours.
Remove chilled coconut milk can from fridge.
Flip upside down and open both cans, pour separated liquid into a two cup measure.
Scoop coconut cream into a mixing bowl and, using either a hand mixer or a whisk (this will require a bit more elbow grease), adding 2-3 teaspoons of unrefined sugar (maple syrup or agave will work as well) and 1/2tsp of vanilla while mixing.
Whip until light and fluffy, cover and chill until serving.
Get yer waffle on:
Add lukewarm water to a large mixing bowl and sprinkle yeast over top.
Let stand for 5 minutes.
Take reserved coconut milk liquid, you should have somewhere around 1.5 cups
and add enough water to fill the two cup measure.
Gently warm coconut milk, either in a microwave or on the stovetop.
Add coconut oil to warmed milk and stir until dissolved.
Pour milk and oil mix into yeast bowl, stirring until combined.
Add flours, sugar, salt and vanilla and mix thoroughly.
Cover mixing bowl with plastic wrap or a well-fitting lid and
place in a warm spot to rise for at least an hour.
A slightly warm oven with the light left on works perfectly.
Dough will be roughly doubled and bubbly when ready.
Once dough has risen combine ground flax seed and boiled water.
Whisk together and allow to sit until thickened and gelatinous, about 5 minutes.
Preheat waffle maker.
Add thickened flax and baking soda to risen waffle batter, stir well to combine.
Pour batter by the half cup into your waffle maker.
Waffles are done when lightly golden brown and crisp on the outside.
Remove coconut whip from the fridge and rewhip until fluffy.
Serve waffles with a healthy sprinkle of blueberries (or other fresh fruit)
and a spoon of coconut whip.
|old record smell.|