German Chocolate Belgian Waffles
Serve for breakfast with maple syrup OR as a dessert topped with coconut ice cream, drizzled with salted caramel, and sprinkled with toasted coconut.
Servings: 16 waffles
Ingredients
- 3 c. warm milk
- 1 packet active dry yeast
- 1 c. butter melted
- 1 c. granulated sugar
- 3 egg yolks
- 2 tsp. vanilla extract
- 1 tsp. salt
- 3 1/3 c. all-purpose flour
- 2/3 c. unsweetened cocoa powder
- 1/4 c. coconut oil melted
- 3 egg whites
- TOPPINGS :
- Maple syrup
- Coconut ice cream
- toasted coconut
- salted caramel
Instructions
- In a large mixing bowl, dissolve yeast in warm milk. Whisk in melted butter, sugar, egg yolks, vanilla, salt, flour, cocoa powder and melted coconut oil. Cover and let rise 1-1/2 hours.
- In a separate bowl, beat egg whites until stiff, then fold into the batter.
- Cook in a Belgian waffle iron (according to manufacturer's instructions) until crisp. Repeat with remaining batter.
- Top with maple syrup OR coconut ice cream, drizzled with salted caramel, and sprinkled with toasted coconut.
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