When I was 20 I went to the U.S.A to be a camp counsellor in New Haven, Connecticut. I absolutely loved it. I was there for almost 3 months, 8 weeks at camp and then almost 4 weeks traveling as south as South Carolina (I absolutely loved Charleston) and as north as Toronto. I was introduced to many new culinary species on that trip (man the American’s have rubbish cheese and chocolate- well they did in those days my blogger friends insist things have changed!) but the thing that stuck for me was waffles with maple syrup and bacon. Stuck-like-glue, I just love the salty sweet combination.
Over the years I always ordered it in a restaurant and make pancakes all the time but waffles always seemed like such a faff. NOT ANYMORE!
Blender waffles she says! My pancake making days were instantly changed when I found blender pancakes, the mix of healthy fats and protein in the eggs and almond/coconut flour, plus the natural sweetness of the banana has given my kids pancakes way more often- even on school days! Grain free too which make these perfect for me and my family. So I took this combo and played with the consistency and thus blender waffles are born!
I now make 2 different types; Chocolate Waffles (very rich chocolatey flavour with zero added sugar) and Vanilla Waffles. I have included both for you- you’re welcome!
Vanilla Blender Waffles
A gluten-free and super simple waffle recipe. All you need is a blender and 5 simple ingredients!
Here are the chocolate ones! These are nice served with cream and berries.
Chocolate Blender Waffles
Rich, bitter cacao with the natural sweetness of banana. Full of healthy fats and protein. Blender waffles are super simple and only have 7 ingredients that you probably have in your house. Grain free these are paleo friendly.
I love coconut. I love making coconut yoghurt, milk and butter from the meat and drinking the water and making coconut water kefir. The recipes couldn’t be simpler.
The results from making them fresh and from home are so beyond what you can buy in cartons, cans and jars! Mostly however because the natural bacteria are still present in the fresh meat and water and this greatly enhances the health giving properties. I use Young Thai coconuts, they are my favourite tasting ones. They also have a good amount of soft meat and water to make a delicious coconut milk that does not need straining. Have a look at my post to see how to easily open them
There are also several methods of making coconut milk from dried coconut too. In the tropics we have these in abundance of fresh coconuts in the supermarkets and after using the water and meat they are a bargain. Now I just need some ideas on how to use the husks- I hate waste and live on the 27th floor! (update- we now live in a house and I am planning to use them as planters for some seedlings.)
The easiest way to make coconut milk is to use the contents of one coconut (meat and water- topping up with filtered water if necessary) and blend- however if you want to make more than one glass then follow this recipe.
Fresh Coconut Milk
A delicious vibrant milk which is far superior to cows milk in taste, nutrient content and nutrient availability.