Vanilla Cake Batter Waffle with Fig-Maple Syrup

How much do I love Nikki’s Coconut Butter?! LOTS! This is my second recipe using their product. My first one was the Chocolate Hazelnut Brownie Cookies!

Here’s a tip: I used to fill my waffle maker all the way to the edges to make the “pefect” waffle. I now like the rustic feel of just pouring my batter in the center…I love the rough edges that it creates.

Ingredients

• 8 mission black figs, stemmed and quartered
• 1/2 cup pure maple syrup
• juice of 1/2 orange
• 6 large eggs
• 1/3 cup coconut flour
• 1/3 cup unsweetened applesauce
• 1/4 cup Vanilla Cake Batter coconut oil
• 1 teaspoon vanilla
• 1/3 cup almond butter
• 1 ripe small banana
• 1 teaspoon baking powder
• 1/8 teaspoon cinnamon
• optional garnish: chopped walnuts

Directions

In a small saucepan, add figs, maple syrup, and juice of 1/2 orange. Bring to a boil. Reduce to a simmer for 10 minutes. Remove from heat. Set aside to thicken.

In a medium bowl, combine eggs, coconut flour, applesauce, coconut oil, vanilla, almond butter, banana, baking powder, and cinnamon. Combine until smooth but don’t overmix.

In a heated greased Belgium Waffle maker, pour a 1/2 cup of the batter in the center of the waffle maker. Cook until done.

Plate waffles and garnish with fig-maple syrup…garnish with cropped walnuts (optional).

Enjoy!