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.
The Preparation
- 1 1/3 cup coconut flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon ground sage, dried
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 cups canned coconut milk
- ½ cup water
- 2 whole eggs
- 3 tablespoons coconut oil, melted
- 1 cup cheddar cheese, shredded
The Execution
1. Heat your waffle iron according to manufacturer’s directions, at a moderate heat.
2. In a mixing bowl whisk together flour, baking powder, and seasonings.
3. Add liquid ingredients, then stir until a stiff batter forms.
4. Mix in the cheese.
5. Liberally grease top and bottom panels of the waffle iron, then place a 1/3-cup scoop of batter onto each iron section. Close the iron and cook until steam rises from the machine and the top panel opens freely without sticking to the waffle. Proper cooking usually takes 2 cycles at moderate heat.
Tip: Time your first batch to make sure you get a precise cooking time, as waffle irons differ and can cause variance in results.
This makes a total of 12 servings of Savory Sage and Cheddar Waffles. Each waffle comes out to be 195.5 Calories, 17.47g Fats, 3.49g Net Carbs, and 5.49g Protein.
| Savory Sage and Cheddar Waffles | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 1 1/3 cup coconut flour, sifted | 531 | 31.92 | 85.11 | 63.8 | 21.31 | 21.27 |
| 3 teaspoons baking powder | 6 | 0 | 3.81 | 0 | 3.81 | 0 |
| 1 teaspoon dried ground sage | 2 | 0.09 | 0.43 | 0.3 | 0.13 | 0.07 |
| ¼ teaspoon garlic powder | 3 | 0.01 | 0.56 | 0.1 | 0.46 | 0.13 |
| 2 cups canned coconut milk | 840 | 90 | 12 | 0 | 12 | 6 |
| 2 whole eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| 3 tablespoons coconut oil | 364 | 40.42 | 0 | 0 | 0 | 0 |
| 1 cup cheddar cheese, shredded | 457 | 37.64 | 3.49 | 0 | 3.49 | 25.84 |
| Totals | 2346 | 209.59 | 106.12 | 64.2 | 41.92 | 65.87 |
| Per Serving(/12) | 195.5 | 17.47 | 8.84 | 5.35 | 3.49 | 5.49 |
Savory Sage and Cheddar Waffles
Ingredients
- 1 ⅓ cup coconut flour sifted
- 3 teaspoons baking powder
- 1 teaspoon dried ground sage
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 2 cups canned coconut milk
- ½ cup water
- 2 whole eggs
- 3 tablespoons coconut oil melted
- 1 cup cheddar cheese shredded
Instructions
- Heat your waffle iron according to manufacturer’s directions, at a moderate heat.
- In a mixing bowl whisk together flour, baking powder, and seasonings.
- Add liquid ingredients, then stir until a stiff batter forms.
- Mix in the cheese.
- Liberally grease top and bottom panels of the waffle iron, then place a 1/3-cup scoop of batter onto each iron section. Close the iron and cook until steam rises from the machine and the top panel opens freely without sticking to the waffle. Proper cooking usually takes 2 cycles at moderate heat.
