waffle

Oh hello there! I can’t believe it’s October already! Time is really flying this year and last month was the most hectic month yet. I now have two new kittens (Harry and Sushi) in my life and they are just about the best thing that’s ever happened to me. Have you ever tried to be in a bad mood with two tiny balls of fluff laying in your arms kissing each other? Well I have and it’s impossible. They definitely keep me on my toes. All I need to do now is train Sushi to stop climbing me like a tree when I’m about to feed her and we’ll be in crazy cat lady heaven. Life admin has taken over this month and I’ve been a bit behind with posts and photography but I’m ready to go again now, so expect some weekly updates for the rest of the year. I have a whole backlog of recipes I need to publish!

I am a true coconut lover, I think I have five jars of coconut oil at the moment, shredded coconut, coconut chips, coconut butter and coconut sugar. I also have coconut scented toiletries too, it never ends! It seemed only natural that I should indulge my coconut fantasies in the form of waffles. They didn’t disappoint. These coconut waffles are light and crispy and the raw chocolate sauce turns these beauties into something pretty special. You can keep the waffle batter for up to four days in the fridge, so this is a great recipe to make in advance for a lazy weekend. I added spirulina to the chocolate sauce, just to sneak some of my fave superfoods in. The recipe makes a lot of sauce, so you can make some raw chocolate with the rest (just pour it into a tray and set in the freezer), or just continue making waffles and chocolate sauce the whole week, which sounds like a great idea to me.

Coconut waffles

• 1 flax egg (1 tbsp flax seed mixed with 3 tbsp water)
• 1 cup plain flour (can sub plain gluten free flour)
• 3 tbsp coconut sugar
• 2 tbsp baking powder
• 1/2 cup coconut milk
• 1/2 cup water
• 2 tbsp coconut oil, melted

Raw chocolate sauce

• 1/2 cup organic cacao powder
• 1/2 cup organic coconut oil
• 1/4 cup maple syrup
• 1 tsp Organic Burst spirulina (optional)

1. Make your flax egg by mixing ground flax seed with water. Stir well and leave to rest to form a gel while you make the rest of the waffle batter.
2. Add all waffle ingredients to a food processor and blend until combined. Add flax egg and pulse again. The mixture should be thick but pourable. Add a little more water if you need to. Chill batter in the fridge while you make chocolate sauce.
3. Add cacao powder, coconut oil and maple syrup to a small pan and heat very gently until the coconut oil has melted. Take off the heat and stir through spirulina, if using.
4. Turn on your waffle maker and pour in chilled batter. Cook until golden on both sides, then top with raw chocolate sauce, toasted coconut chips and fruit.