Ingredients

The following ingredients have 7 Servings
  • 1 large egg
  • 1 large egg white
  • ⅛ tsp. sea salt
  • ⅓ cup Sucanat (or coconut sugar (date sugar might work but you'd probably have to use ½ cup))
  • ½ cup whole wheat pastry flour
  • 2 tbsp. coconut oil (in liquid state)

Instruction

  • In a mixing bowl, combine the egg, egg white and salt. Whisk lightly to mix up the egg a bit.
  • Whisk or blend in the sugar. Note that the sucanat does not dissolve well, but do the best you can.
  • Add the flour and mix well, being sure to get rid of any lumps.
  • Slowly whisk in the coconut oil.
  • On your heated and oiled waffle cone iron, spread 3 tbsp. of batter over the iron and close the lid up tight. I found it was best to pour the batter right onto the center and let the iron distribute it evenly.
  • When the waffle is done, transfer to a heat-safe surface (they will be hot!!!) and roll the waffle up with the cone form. Let the waffle cool for a few minutes on the form, seam side down while you start the next waffle on the waffle maker.
  • Storage: These do not have a long shelf-life. But I found the best way to store them was to simply keep them in the fridge in a gallon-sized ziplock bag.