Coconut Waffles with Maple Roasted Cherries

Ingredients

Contains: egg, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup whole wheat pastry flour*
• ¼ teaspoon salt
• 2 teaspoon baking powder
• 2 eggs
• 2 tablespoons coconut oil
• 1 tablespoon maple syrup
• ½-1 cup coconut milk
• Topping
• 1 pound red cherries, pitted and quartered
• 2 tablespoons maple syrup
• ⅓ cup non-sweetened coconut flakes

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Toss the pitted, quartered cherries with the topping maple syrup on a baking sheet and roast for about 20 minutes, until softened and syrupy.

2. While the cherries roast, toast the coconut flakes in a dry skillet over medium heat, stirring often, for 2 to 3 minutes until golden. Set aside.

3. In a large bowl, whisk together the whole wheat pastry flour, salt and baking powder.

4. In a second bowl, whisk the eggs, coconut milk, melted coconut oil and the waffle maple syrup until smooth.

5. Pour the wet mixture into the dry ingredients and stir until just combined. Add a little more coconut milk if the batter is too thick to pour.

6. Preheat a waffle iron and grease it lightly. Pour in batter and cook for about 4 to 5 minutes, until golden and crisp. Repeat with the remaining batter.

7. Serve the waffles topped with the roasted cherries and toasted coconut flakes.