One of my clients shared this coconut waffle recipe with me over a month ago.
Since then, I’ve made at least 10 batches [they make great pancakes too!].
Having been introduced to a new blog in the process; Joy from Joy the Baker is amazing, it wasn’t long until I was inspired to turn the waffle recipe into a cake recipe shortly after I saw her Strawberry Upside Down Cake with Cardamom.
I’m convinced that these two recipes were meant for one another, although I did omit the cardamom. No matter how hard I try, I just cannot like that spice!
These bakes make for a perfect make-ahead breakfast. Similar, to my quinoa flake bakes, I bake 2 of them every couple of days, top with nut butter, jam, or even some butter cream frosting as a treat.
They have over 20g of protein, and weigh in at just over 600 calories. I gobble these up about 30 minutes following a rough workout and am full for at least 4 hours following.
An easy, high fiber, high protein, breakfast treat that has a secret middle layer. Fill with strawberries, apples, blueberries, or chocolate! Inspired by Joy the Baker’s Gluten-free toasted coconut waffles
In a small bowl, whisk dry ingredients: flour, sugar, baking soda, and salt until all clumps are broken up. Set aside.
In another bowl, combine wet ingredients: eggs, milk, oil, apple sauce, and vanilla.
Pour wet into dry and add coconut and chia seeds.
Drop ½ the mixture into the prepared dish, then layer sliced strawberries on top before dropping the rest of the mix on top.
Place in oven and bake for 28-30 minutes [mine was perfect at 30 minutes], or until toothpick inserted comes out clean.
View Nutritional Information (once on page scroll down)
I filled today’s bakes with apples (above)…
Be sure not to layer the fruit too thick, especially if you intend to remove the cakes from the dishes before serving. If it’s too thick, the cake will break in half. Not a huge problem if it’s just you enjoying it though!
I usually just eat them straight from the dish, so I don’t have to worry about esthetics.
I’m not too sure if flax eggs could be used with this. I’ve never had much success with coconut flour + vegan recipes. If you give it a try though, let me know how it goes!
Have you baked with coconut flour before?What would you top your coconut bake with?