Waffles might be a breakfast food, slathered in sweet syrup, but they also make a great savory treat. Waffles are ideal for tartines (open faced stacked sandwiches). They also make great sandwiches filled with your favorite meats and cheeses.
This version makes a terrific “bread.” The sage and cheddar cheese flavors could compliment a wide range of sandwich combinations.
The key to making these waffles with success is not over-filling the waffle iron. The batter is thick and doesn’t pour out thin across the surface. Using a scoop to place the dough on the iron is a great way to get evenly cooked waffles that are uniform in shape.
About 2 cycles at a moderate heat setting give a nice exterior crust with a tender center that cooked well.
For storing leftovers you must cool the waffles completely. Then wrap each waffle in plastic wrap or foil and freeze for up to 1 month. Thaw at room temperature and warm in the microwave for a few seconds before enjoying.
You can mix up the flavors a bit, if you like, and create unique waffles. All you have to do is change the seasonings and cheese. Try substituting Italian seasoning and mozzarella cheese for a pizza style waffle!
Makes 12 servings of Savory Sage and Cheddar Waffles.
Yields 12 servings of Savory Sage & Cheddar Waffles
The Preparation
- 1 1/3 cups coconut flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 cups canned coconut milk
- 1/2 cup water
- 2 large egg
- 3 tablespoons coconut oil, melted
- 1 cup cheddar cheese, shredded
The Execution
1. Preheat the waffle iron to a moderate heat according to the manufacturer's instructions. In a large mixing bowl whisk together the coconut flour, baking powder, sage, salt, and garlic powder.
2. Add the coconut milk, water, egg, and coconut oil. Combine to form a stiff batter.
3. Mix in the cheese.
4. Liberally grease the top and bottom panels of the waffle iron and scoop a portion of batter into each section. Close the iron and cook until steam is rising from the machine and the top panel opens freely without sticking to the waffle (about two cycles at moderate heat). Serve and enjoy!
This makes a total of 12 servings of Savory Sage & Cheddar Waffles. Each serving comes out to be 194 calories, 17.7g fats, 3.6g net carbs, and 5.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 1/3 cup coconut flour | 425 | 24.8 | 70.9 | 49.7 | 21.3 | 21.3 |
| 3 teaspoon baking powder | 7 | 0 | 3.8 | 0 | 3.8 | 0 |
| 1 teaspoon dried sage | 2 | 0.1 | 0.4 | 0.3 | 0.1 | 0.1 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 teaspoon garlic powder | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 2 cup canned coconut milk | 890 | 96.4 | 12.7 | 0 | 12.7 | 9.1 |
| 1/2 cup water | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 3 tablespoon coconut oil | 365 | 40.5 | 0 | 0 | 0 | 0 |
| 1 cup cheddar cheese | 495 | 40.8 | 3.8 | 0 | 3.8 | 28 |
| Totals | 2345 | 213.1 | 93 | 50.1 | 43 | 72.5 |
| Per Serving (/12) | 195 | 17.8 | 7.8 | 4.2 | 3.6 | 6 |
Savory Sage & Cheddar Waffles
Ingredients
- 1 ⅓ cup coconut flour sifted
- 3 teaspoon baking powder
- 1 teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 cup canned coconut milk
- ½ cup water
- 2 large egg
- 3 tablespoon coconut oil melted
- 1 cup cheddar cheese shredded
Instructions
- Preheat the waffle iron to a moderate heat according to the manufacturer's instructions. In a large mixing bowl whisk together the coconut flour, baking powder, sage, salt, and garlic powder.
- Add the coconut milk, water, egg, and coconut oil. Combine to form a stiff batter.
- Mix in the cheese.
- Liberally grease the top and bottom panels of the waffle iron and scoop a portion of batter into each section. Close the iron and cook until steam is rising from the machine and the top panel opens freely without sticking to the waffle (about two cycles at moderate heat). Serve and enjoy!
