Ingredients
1/2 cups Pecans
1/2 cups Cashews
1 Large Green Plantain, Peeled
3 whole Eggs Whites And Yolks Separated
1 whole Egg
1/3 cups Coconut Oil
1 teaspoon Vanilla
1 Tablespoon Raw Honey
1/4 cups Coconut Milk
1/4 cups Coconut Flour
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Put the nuts in a large blender or food processor and blend until fine (I personally prefer the food processor with this recipe). Add the plantain and pulse until combined. Add the egg yolks and the egg as well as the coconut oil, vanilla, honey and milk and blend until combined. Be sure to scrape down the edges because the nut mixture often sticks to the side of the processor. Add the dry ingredients and pulse for about 20 seconds until incorporated. The mixture will be a thick consistency but that is okay because we will be adding the egg white mixture. Let the batter sit for about five minutes so the coconut flour can absorb more of the liquid. In the meantime, whip your egg whites with a stand/hand mixer until you have soft peaks. Pour your waffle batter in to a large bowl and take 1/4 cup of egg whites and thoroughly mix. Pour the rest of the beaten egg whites into the batter and fold gently. This will create a light mousse-like texture. Once everything is combined then just follow the manufacturer's instructions for your waffle maker.
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing