Coconut & Cinnamon Waffles

Throughout this week, I will be posting about starting the 15 day Iodine Free Diet and why we are committing to this huge change in diets. As a couple, Luiz and I love food; we could even be described as foodies, so changing and restricting our diet has been a big step. We tried to keep to similar meals and make slight changes to them. Breakfast was one of the hardest as our go to breakfast is eggs, however, since egg yolk contains iodine we have struggled. I mean we would have… if we hadn’t found this waffle recipe! It has become a favourite and is permanently staying on our breakfast lists in the future. It creates such a beautiful morning aroma and lets us take time to enjoy breakfast together. The best thing about this breakfast is you can quickly make some in big batches and freeze them to use later. Personally, we enjoy making them each day adding different toppings - nothing beats the smell of fresh waffles!

Coconut & Cinnamon Waffle Recipe

(based on 5 square waffles fit for two people)

• 1 cup of flour

• 2 tbs sugar

• 2 tsp baking soda

• 1/2 tsp salt

• 1/4 cup egg whites (usually 2 eggs)

• 2 tbs coconut oil

• 1 & 1/2 tsp cinnamon

• 1/2 cup water 

• Optional: vanilla extract, cloves, nutmeg

1. Whisk the dry ingredients in bowl A (flour, sugar, baking soda, cinnamon & salt)

2. You can add the additional flavouring if you like at this point (I like to add 2tsp of nutmeg and 1tsp of vanilla)

3. Whisk the wet ingredients in bowl B (Water, oil and egg whites.) It should be slightly foamy in texture and smooth (a quick blast of heat for the coconut oil should help with the lumps)

4. Add the dry mixture (bowl A) to the wet mixture (bowl B) and combine until a smooth consistency

5. Heat the waffle maker (at this point you can put the mixture into a piping bag but we tend to just pour it from the bowl)

6. Once the waffle maker is hot spread a little bit of coconut oil on to the surface to make it easier to lift the waffles out when ready 

7. Pour the mixture into the centre of the waffle maker and then close 

8. We usually wait 3 minutes before turning the machine upside down for a further 3 minutes (creating a crispy but soft inside texture to the waffles) 

9. If you are making more than one batch of waffles then store them in a uncovered bowl in the oven until they are all ready to serve)

10. As we like to eat the waffles with fruit the last step would be to cut the fruit (strawberries, bananas, raspberries etc are great options) and serve together with peanut butter, maple syrup or honey

Luiz loves peanut butter, but when searching, we found unsalted peanut butter quite difficult to find, especially because most peanuts are roasted in salt before being processed into peanut butter. We ended up choosing the ‘Meridian Peanut Butter’ smooth option and now having used it for over a week we have made the decision to stick with this peanut butter (a plus side is its healthier so I tend to lather more onto the toast!!!!)