Recipes Archive

Brinjal recipes

Warm roasted brinjal and pear salad with olive, red basil and rosemary cream

15 minutes

Coconut waffles with salmon and avocado

Serves Makes 6 waffles

Difficulty Easy

Prep Time 40 minutes

Cooking Time 30 minutes

Ingredients

280 g plain flour
2 t baking powder
a pinch of salt
36 g sugar
3 organic eggs, separated
½ cup organic milk
125 g organic butter, melted
1 cup coconut milk
40 g desiccated coconut
avocado, scooped, for serving
Scottish salmon or salmon trout, for serving
spring onion, sliced, for serving
coconut cream, for drizzling

Method

Sift the flour, baking powder and salt into a bowl then stir in the sugar. Make a well in the centre of the mixture and add the egg yolks, milk and butter. Mix until a smooth batter forms.

Stir through the coconut milk and desiccated coconut. Whisk the egg whites until stiff and fold into the batter. Allow to rest for 30 minutes.

Using 125ml (½ cup) batter for each waffle, ladle the batter into a waffle machine and close the lid. Cook until golden and crisp.

To serve, top the waffles with avocado, Scottish salmon or salmon trout and sliced spring onion. Season and serve with a drizzle of coconut cream.

Per serving: 2132.2kJ, 9.5g protein, 32.7g fat, 46.7g carbs

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Coconut waffles with salmon and avocado

Coconut waffles with salmon and avocado

Ingredients

Method