Apparently, I’ve been on a raspberry and coconut kick. First, I made raspberry coconut cookie granola, and then, without realizing it, I made whole wheat waffles featuring the same two flavors. I guess it’s no surprise – the ingredients complement each other quite nicely.
I whipped up these waffles on a whim as a Mother’s Day gift to myself. (Dog owners are moms, too, right?) Toasted and sprinkled with powdered sugar, they are my ideal afternoon or post-dinner treat. Next time you’re in the mood for waffles – and prefer something a bit sweeter than the cornmeal or buttermilk variety – give these a try.
P.S. A special thanks to Food52 for featuring my photo of these waffles on Instagram.
Recipe adapted from Two Peas and Their Pod.
- ¾ cup + 2 tablespoons white whole-wheat flour
- 1½ teaspoons sugar
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup + 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 large egg
- 2 tablespoons coconut oil, melted and cooled
- ¼ cup unsweetened coconut flakes
- ½ cup fresh or frozen raspberries
- In a medium bowl, combine the flour, sugar, baking powder and salt; mix well.
- In a separate bowl, combine the milk, vanilla extract, egg and coconut oil; mix well.
- Add the wet mixture to the dry mixture and stir until just combined. Gently fold in the coconut and raspberries.
- Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the oil in the batter will allow the waffles to easily release. Serve immediately, or set aside to cool and freeze for later.
