Coconut-Raspberry Waffles Florentine

Hello Lovely,

I really can’t express how much I idolise Martha Stewart. I mean is there anything the woman can’t do. This recipe was inspired by Martha’s Easter Waffles Florentine. I saw her make it on an episode of Martha & Snoop’s Potluck Party. I didn’t know exactly how she made it, but I knew immediately that I was going to make it. That was probably 2-3 months ago. But this week, while on sick leave, after getting over my zombie spell, I decided to go for it! It also helped that I needed to eat a heavy meal to take my antibiotics.

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So what goes into this dish and what is it? It’s a waffle made of coconut and all-purpose flour and a hint of raspberry cocoa. Coconut flour is way too thin to use by itself and when I mixed it with almond flour, it is just a hot mess! So I found it best to mix coconut or almond flour with all-purpose for the best results. I’m also not a fan of the taste of the coconut flour so I was looking for a way to mask the flavour. Enter the raspberry cocoa I didn’t know was still in my cupboard. Because of the cocoa, I added just a hint of sour cream (was really just trying to use everything I had) and a lot of pumpkin spice.

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While this cooks in the oven, I poached my egg. Now Martha would kill me for this, but I hate a runny egg. Like salmonella is totally a real thing. So when I poach my eggs, I leave it in long enough to ensure it is cooked thoroughly. Sorry guys. The hollandaise isn’t made from scratch, it’s a Knorr packet that only requires milk and butter for about 3 minutes in a saucepan. This was technically supposed to be served with wilted spinach, but I didn’t know, so just accept my parsley as spinach, okay!

Coconut-Raspberry Waffles Florentine

Ingredients

  • 3/4 cup all-purpose flour

  • 1/4 cup coconut flour

  • 1 tablespoon double acting baking powder

  • 2 teaspoons pumpkin spice

  • 1 tablespoon raspberry cocoa powder

  • 3 teaspoons sugar

  • 2 large eggs

  • 1 teaspoon sour cream

  • 1/2 cup almond milk

  • 1/2 packet Knorr Hollandaise sauce + 1/4 cup almond milk + 1 tablespoon butter/margarine

Instructions

  1. Heat a waffle iron on medium high. At the same time, put on a pot of water and bring to a boil. Combine all dry ingredients (first 5 ingredients) in a mixing bowl.

  2. Introduce wet ingredients one at a time. Mix until well combined. Do not overmix. Batter should be enough for two waffles.

  3. Spoon batter into waffle iron (the baking powder is going to make it expand so you don’t need to use too much batter).

  4. Cook up to 5 minutes for a golden brown waffle.

  5. Once the water is boiling, you are going to poach one of the eggs. You do this by crack the egg into the water. Ordinarily a poached egg takes 4 minutes, but it’s up to you if you want a runny egg or well done.

  6. To make the Hollandaise sauce, follow the instructions on the Knorr package. All it takes is mixing half the packet with 1/4 cup milk and 1 TB butter on medium low in a small saucepan until sauce is smooth and thick.

  7. To assemble: Top a waffle with your poached egg, then drizzle the sauce on top. No need for syrup because the savoury sweet combo is going to give you life!

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