Waffle a la Mounds Bar

Sometimes you feel like a nut. Sometimes you don’t.

I personally always feel like a nut in a less “literal” sense, but happen to prefer Mounds Bars…

When I was initially diagnosed with Celiac Disease, I had bought boxes and boxes of frozen gluten free waffles. Blueberry, apple and cinnamon, flax…you name it, I bought it. I still have many of those boxes in my freezer because the waffles just didn’t taste right to me. They were crumbly, hard, and not what I remember a “real” waffle to taste like. Call me persnickety, but I’d rather not eat a mediocre waffle.

Not too long ago, I shared with you the scintillating news that the Cuisinart Waffle Maker is one of my favorite kitchen gadgets. With the aid of said trusty waffle maker, I have created the ultimate waffle experience. I had gotten a little bored of my Pumpkin Waffles and wanted something new.  During a recent trip to Whole Foods, I discovered Coconut Oil. This became the inspiration for my latest waffle experiment. To sum it up, these waffles taste similar to a Mounds Bar. This recipe is so darn good you’ll dream about these light and fluffy waffles when you aren’t eating them. You’ll be busy going about your day when suddenly, SHAZAM!, Chocolate Chip Coconut Waffles will be beckoning you.

If you don’t (gasp!) care for chocolate, you can omit the chips for a “pure” coconut waffle. Having an acute chocolate addiction, I tend to put chocolate chips in practically everything I bake (fellow chocoholics, stay tuned for my recipe post on Chocolate Chip Zucchini Bread!).

Chocolate Chip Coconut Waffles

1 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/3 cup ground flax seed
2 teaspoons baking powder
2 eggs
1 cup milk
1 cup coconut milk
2 tablespoons coconut oil (melted)
Mini chocolate chips

Mix all ingredients together (except for chocolate chips).  Pour batter into a pre-heated waffle maker according to the manufacturer’s directions. Then sprinkle a handful of mini-chocolate chips into the batter in the waffle maker.  Makes 6 DELICIOUS waffles.

9 Replies to “Waffle a la Mounds Bar”

  1. Again, my ADD kicked in and I thought you made a waffle out of a mounds bar. As in you breaded a mounds bar and put it in the waffle iron.

    Then again, I would love to try the deep-fried candy bars that you can get in Brooklyn, but they are fried in the same oil as the deep fried oreos.

  2. this is enough to make me put “get waffle maker” on the top of my do to list! I’ve had chocolate chip waffles, but never coconut chocolate chip waffles.

    (also, a fellow chocoholic, i’m more than excited for this zucchini bread!)

  3. I miss waffles. Yeah, I hate it when I get something gluten free and expect it to taste like the gluteny version :D! I need to buy a waffle maker. Where do you get your ground flaxseed and what kind of flavor does it add to your baked goods?

  4. Great question about Flaxseed!

    I use Bob’s Red Mill Organic Whole Ground Flaxseed Meal. Flaxseed has a nutty taste (not overpowering though). I like to add flaxseed when baking as it is high in fiber as well as Omega 3 fatty acids (they help keep bad cholesterol in check).

  5. Hey i wanted to let you know i have been eating your Pumpkin Waffles for awhile now and they are great. I decided to try some of your Chocolate Chip Coconut Waffles the other day with my brother and we both fell in love with them! Thanks again :)))

  6. Thanks for the Chocolate Chip Coconut Waffles recipe! Hnnnng, it’s so good. The first time I tried it – I actually burnt mine (LOL). But the second batch turned out delicious. 😀

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