I strongly believe in eating whole foods even when making decadent dishes now and then. This recipe is no exception to that rule of thumb. Last weekend, I came across some beautiful peaches at the farmer’s market and knew they would be part of something delicious. The next morning I found myself making waffles for Sunday brunch and decided to serve them with the peaches and some coconut cream.

Benefits:

Yes, there are indeed benefits to this meal. Peaches are full of potassium! Potassium is an extremely important nutrient that works closely with sodium. Together they help to maintain balance. Their relationship affects blood pressure, muscle and nerve function, and the acid-base levels throughout the body.
Coconuts are truly amazing. They’re great for immune health with their antiviral and antibacterial properties, they’re full of fibre making them an asset to one’s digestion, and they’re rich in medium-chain triglycerides (MCTs) a.k.a. the good saturated fats. MCTs aren’t assimilated like long-chain saturated fats. They’re short and easily broken down so the body prefers to use them for immediate energy. They can aid in weight loss and improve athletic performance. The fats in coconuts also help to resolve skin inflammations like acne and eczema, improve glucose sensitivity, and increase the absorption of other nutrients.

Peaches & Coconut Cream Waffles Ingredients:

1 can of full fat coconut milk

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

2 peaches, sliced

1 tablespoon coconut oil, melted

1 tablespoon cane sugar

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

pinch of nutmeg

4 eggs, separated

1/2 cup coconut water

3 tablespoons maple syrup

2 tablespoons coconut oil, melted

2 teaspoons vanilla extract

Directions:

Place a can of full fat coconut milk in the fridge overnight. This will separate the coconut cream from the coconut water. In the morning, open the can and scrape the cream into a medium mixing bowl. Set coconut water aside for later. Add maple syrup and vanilla to the cream. Whip with a stand-up or hand-held mixer until mixture is fluffy (approx. 3 minutes). Place bowl in the fridge until ready for use.

Preheat oven to 375°F. Line a baking sheet with unbleached parchment paper. Toss peaches with coconut oil and place on the baking sheet. Sprinkle with cane sugar. Roast for 20 minutes or until peaches are golden and softened.

To make the waffles, first heat the waffle iron. Mix the dry ingredients in a large bowl. In another bowl, whisk together egg yolks, coconut water, maple syrup, coconut oil, and vanilla. Add the wet ingredients to the dry ingredients and combine well. The mixture will be very thick-- don’t fret! In a third bowl, beat egg whites with a mixer until fluffy. Fold egg whites into the batter until just incorporated. Pour a heaping 1/4 cup of batter onto the greased waffle iron. Repeat with remaining batter.

Serve the waffles topped with peaches and the whipped coconut cream and a dash of cinnamon.

Makes 6 Waffles

Recipe originally published on www.lulora.com