COCONUT TAHINI WAFFLES WITH CARDAMOM ROSE COCONUT CREAM
Light and airy gluten-free waffles made with coconut flour and tahini, topped with dairy-free coconut whipped cream, infused with rose and cardamom.
Prep Time 10 minutes mins
Cook Time 16 minutes mins
Total Time 26 minutes mins
Servings 4 people, makes about 8 4-inch square waffles
COCONUT TAHINI WAFFLES
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon corn starch
- 1/4 teaspoon sea salt
- 6 eggs
- 1/4 cup maple syrup, plus more for serving
- 4 tablespoons tahini, plus more for serving
- 2 tablespoons melted raw virgin coconut oil
- 1 teaspoon pure vanilla extract
- fresh pomegranate seeds, berries, or other fruit
CARDAMOM ROSE COCONUT CREAM
- 1 cup coconut cream, refrigerated at least 72 hours I like Savoy or Aroy-D
- 1/2 - 1 teaspoon rosewater, to taste
- 1/4 teaspoon ground cardamom
SESAME ROSE CACAO SPRINKLES
- 2 tablespoons toasted sesame seeds, black and/or white
- 2 tablespoons cacao nibs
- 1 tablespoon dried organic rose petals
COCONUT TAHINI WAFFLES
Preheat the oven to warm, or around 185-200ºF. Whisk together the dry ingredients in a small bowl.
In a medium bowl, whisk the wet ingredients until smooth. Gradually whisk in the dry ingredients until the batter is smooth.
Let the batter sit while the waffle iron warms, at least 5 minutes. It will thicken a bit as the moisture is absorbed into the coconut flour.
Cook the waffles according to your machine's instructions, placing cooked waffles directly on the oven rack to keep warm.
CARDAMOM ROSE COCONUT CREAM
Combine chilled coconut cream, rosewater, and cardamom in a medium bowl. Whip cream by hand or with an electric mixer, depending on the texture of the cream, until completely smooth.
SERVE WAFFLES
Mix ingredients for the sesame rose cacao sprinkles in a small bowl.
Serve warm waffles with dollops of coconut cream, and drizzle with tahini and maple syrup. Finish with sesame rose cacao sprinkles, fresh pomegranate seeds, berries, or other fruit.