Gingerbread Waffles and Cinnamon Coconut Whip-008

Brian is obsessed with Ireland.

OBSESSED.

Everything is better in Dublin,” he reminds me on a daily basis. (and read with his best Irish accent).

I agree. Green pastures, open fields, and the idea of the Great Green are quite appealing. BUT, the weather – the cold, cold, COLD, weather and gray skies somewhat turn me off from The Emerald Isle.

Don’t get me wrong…I love traveling and I have vowed to visit someday – in the “heat” of the Irish summer.

But, when it comes to some things Irish, I would swear my life on the fact that everything KERRYGOLD is better.

Yes, that’s right, the bright yellow butter churned from free roaming grass-fed cows and the delectable cheese I could certainly consume pounds and pounds of (well, maybe I do that already with the addition of the golden sweet luscious butter I seem to hoard – have you seen my freezer?).

Anyway, I recently saw a contest to WIN a trip for two to Dublin and a year’s supply of Dubliner cheese and butter from my beloved Kerrygold – involving just another one of my favorite elements in life: ginger – and decided that there was no doubt in my urgent participation.

So, here it is.

Fast, easy, and both full of Kerrygold and ginger heaven.

Fresh Ginger Waffles with Cinnamon Spiced Honey Coconut Whip

Waffles:
1 1/2 cups almond flour
2 eggs
¼ cup Kerrygold butter, melted
1 Tbs. coconut flour
1 Tbs. raw honey
1 Tbs. fresh ginger, grated
1 tsp. vanilla extract
½ tsp baking soda
½ tsp. sea salt
½ tsp. cinnamon

Coconut Whip:
1 cup coconut cream (or the super thick goodness on the top of a can of full fat coconut milk that has been chilling in the fridge overnight – reserve the liquid for another use)
1 Tbs. honey
1 tsp. cinnamon
1 tsp. ginger powder

Whisk eggs and coconut milk together in a medium bowl. Stir in almond flour and coconut flour, careful not to overtax. Add remaining ingredients and stir until well combined.
Pour mixture (in batches) into a well-greased waffle iron and allow to cook through (3-5 minutes). Makes about 3-4 smallish-waffles. Slather with a little extra Kerrygold…why not?

For the whip, combine the coconut cream, honey, cinnamon, and ginger. Using a stand mixer or hand mixer, beat until stiff peaks begin to form. Serve immediately a top the warm waffles, drizzling with extra honey and sprinkling on a bit of extra cinnamon and spice.

Dessert for breakfast, I’d say.

3 thoughts on “Fresh Ginger Waffles with Cinnamon Spiced Honey Coconut Whip

  1. I don’t see coconut milk in the list of ingredients for the waffles? I’d really like to try these!

  2. Whisk eggs and coconut milk together in a medium bowl. Stir in almond flour and coconut flour, careful not to overtax. Add remaining ingredients and stir until well combined.

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