PINA COLADA WAFFLES

FOR THE WAFFLES:

2 cups whole wheat pastry flour

2 tablespoons granulated cane sugar 1 tablespoon baking powder

1 teaspoon pie spice (see note)

1 teaspoon cardamom, ground

1/2 teaspoon salt

2 eggs

1 can coconut milk (13.66 ounces)

2.34 ounces avocado oil (see note)

1 teaspoon vanilla extract

1 cup fresh pineapple, finely chopped

1/4 cup shredded coconut, toasted, plus more 1/4 cup hazelnuts, finely chopped

FOR THE PINEAPPLE SAUCE:

2 cups pineapple, roughly chopped into half-inch

pieces

1/2 cup pineapple juice

1/2 cup water

⅓ cup granulated cane sugar

Preheat oven to 200 degrees and preheat waffle iron to medium or medium-high heat. Place flour, sugar, baking powder, pie spice, cardamom and salt in a bowl, then whisk until combined.

In a separate bowl, beat together eggs, coconut milk, avocado oil and vanilla extract. Slowly add in dry mixture until fully incorporated, then fold in pineapple, coconut and hazelnuts. Pour batter into waffle iron, close and cook for about 3 minutes, or until the outside is crisp and golden-brown.

While making multiple batches, store cooked waffles in the 200 degree oven to keep them warm until ready to serve.

To make the pineapple sauce, add all ingredients to a saucepan and simmer for about 20 minutes until the sauce thickens into a syrup.

To serve, top waffles with pineapple sauce and more toasted coconut.

If you do not have pie spice — I found mine at Penzey’s Spices — you may substitute apple pie spice, which is available at most grocery stores.

To measure the precise amount of avocado oil, pour the canned coconut milk into a 2-cup measuring cup, then pour in avocado oil until there are two full cups of liquid. Makes 14 small (4-inch) waffles.

Spice note: Measuring note: