Fresh Ginger Waffles with Cinnamon Spiced Honey Coconut Whip

Fresh Ginger Waffles with Cinnamon Spiced Honey Coconut Whip

Waffles:
1 1/2 cups almond flour
2 eggs
¼ cup Kerrygold butter, melted
1 Tbs. coconut flour
1 Tbs. raw honey
1 Tbs. fresh ginger, grated
1 tsp. vanilla extract
½ tsp baking soda
½ tsp. sea salt
½ tsp. cinnamon

 

Coconut Whip:
1 cup coconut cream (or the super thick goodness on the top of a can of full fat coconut milk that has been chilling in the fridge overnight – reserve the liquid for another use)
1 Tbs. honey
1 tsp. cinnamon
1 tsp. ginger powder

 

Whisk eggs and coconut milk together in a medium bowl. Stir in almond flour and coconut flour, careful not to overtax. Add remaining ingredients and stir until well combined.

Pour mixture (in batches) into a well-greased waffle iron and allow to cook through (3-5 minutes). Makes about 3-4 smallish-waffles. Slather with a little extra Kerrygold…why not?

 

For the whip, combine the coconut cream, honey, cinnamon, and ginger. Using a stand mixer or hand mixer, beat until stiff peaks begin to form. Serve immediately a top the warm waffles, drizzling with extra honey and sprinkling on a bit of extra cinnamon and spice.

 

Dessert for breakfast, I’d say.