Pecan Waffles + Coconut Whipped Cream

Pecan Waffles

Makes 6

1 heaping cup pecans, ground

1 cup spelt flour

2 tbsp. packed brown sugar

2 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. sea salt

1 egg

3 tbsp. unsalted butter, melted

2 tbsp. orange juice

1 cup whole milk

1 tsp. vanilla

1/4 cup chopped pecans

Coconut Whipped Cream

1 can of full fat coconut milk (in a can)**

2 tbsp. powdered sugar

1 tsp. vanilla

Toppings

Peaches, thinly sliced

Maple syrup

1/4 cup chopped pecans

In a food processor grind heaping cup of pecans until it resembles flour.  In a large bowl mix together ground pecans, spelt flour, salt, baking powder, cinnamon, and brown sugar.  In another bowl mix together egg, milk, melted butter, orange juice and vanilla.  Combine wet and dry ingredients and whisk well.  Add in 1/4 cup of chopped pecans and mix together again.

Cook waffles as instructed by your waffle maker.  Keep waffles in an oven warmed to 200 degrees.  If you lay the waffles out flat, they will continue to get crispier,(which I love!) Once all waffles are made and staying warm, make your coconut whipped cream.

*Thai kitchen brand tends to be the best brand for making whipped cream.  If you have a choice, choose that brand.  You want to keep it in the fridge 24 hours before you want to make the whipped cream.  You are only going to use the solid fat from the can and discard the liquid.

Scoop out solid coconut cream and place in a large bowl.  Add powdered sugar and vanilla. Beat for 1 minute, but not longer or it will start to loose the texture of whipped cream.

Slice peaches and garnish your waffles with a few slices, along with whipped cream, chopped pecans, and maple syrup.