• Total

    36
  • difficulty

    Easy

Coconut Waffles with Rosemary Berry Compote

By Alecia Lee

This recipe is our take on Chef Alecia Lee's yummy Coconut Waffles! Try this recipe from MAGGI® Food Court today!

Not included in the recipe

Utensils

  • Imagem do utensílio can

    can

  • Imagem do utensílio Bowl

    Bowl

  • Imagem do utensílio Spoon

    Spoon

  • Imagem do utensílio Whisk

    Whisk

  • Imagem do utensílio Bowl

    Bowl

  • Imagem do utensílio Waffle iron

    Waffle iron

Ingredients

Portions: 4

  • 3/4 Cup All-Purpose Flour
  • 1/4 Cup Cornstarch
  • 1 Tablespoon Granulated Sugar
  • 1/2 Teaspoon Coarse Sea Salt
  • 1/2 Teaspoon Leavening Agents, Baking Powder, Double-Acting, Straight Phosphate
  • 1/4 Teaspoon Leavening Agents, Baking Soda
  • 1 large Eggs
  • 1 Cup MAGGI® Liquid Coconut Milk
  • 2 Tablespoons Vinegar, Distilled
  • 1/3 Cup Vegetable Oil
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cup Blackberries (or berries of choice)
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Rosemary (or to taste)
  • 2 Tablespoons Brown Sugar (or to taste)
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Instructions

For the Waffles

  • 1.Heat waffle maker as per your machine’s instructions
  • 2.In a large bowl, mix flour, cornstarch, sugar, salt, baking powder and baking soda until well combined, set aside
  • 3.In a separate bowl combine egg, Coconut Milk, vinegar, oil and vanilla extract.
  • 4.Pour the wet ingredients into the dry and mix until all lumps are gone
  • 5.Pour batter into the hot waffle maker and allow to cook as per machine’s instructions.
  • 6.Serve hot with rosemary berry compote.

Berry Compote

  • 7.Add all ingredients into a pot over low heat and allow to simmer for 8 minutes stirring to combine ingredients. Set aside.
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Carbohydrates44.1 g
Energy459 kcal
Fats28.8 g
Fiber4.1 g
Protein6 g
Saturated Fats1.9 g
Sodium400 mg
Sugars14.1 g

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