This is an original recipe… meaning I didn’t google anything to see why this might not have worked out before I tried it.

Ingredients:

• 2 tbsp butter
• 3 eggs, separated
• 1/4 cup honey
• 1 tsp vanilla
  
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 tbsp coconut flour

What I did:

I melted the butter and mixed all the ingredients except for the eggs. With the eggs, I only mixed the yolks into my batter at first. I beat the egg whites ’til soft peak stage and then mixed them into the batter right before cooking (ie. after I made a pot of coffee and praised how awesome these were going to turn out).

What happened:

Something completely unphotogenic. Basically, I got nice fluffy waffles. Nice fluffy soggy waffles. Served with fresh organic strawberries and organic nonfat french vanilla yogurt. And maple syrup.

What I’ll try next time:

Brown sugar or regular sugar instead of honey. I think the honey cooks too quickly in the waffle iron and doesn’t provide enough structure. I need some sweetener with stability.

Maybe some more coconut flour?

I thought that beating the egg whites would make the waffles fluffier (i was right!) but maybe their structural integrity was compromised. I might have to try this again without beating the whites. That sounded racist.

Next up: Birthday cake!

This entry was posted on Saturday, August 15th, 2009 at 2:04 pm and is filed under Gluten Free Cooking, daily post.