Stroop Waffles

*Note that to make these you will need a mini pizzelle maker

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Ingredients

 

Cookies

 

2 large eggs

3/4 cup coconut sugar

1/4 cup maple syrup

1/4 teaspoon salt

1 3/4 cups gluten free flour blend

1/2 teaspoon cinnamon

2 teaspoons baking powder

2 teaspoons vanilla

1/4 cup melted coconut oil

 

Filling

 

2 tablespoons water

3/4 cup coconut sugar

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup brown rice syrup

1 teaspoon cinnamon

Pinch salt

 

Directions

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To make the cookies: In a large mixing bowl, beat together the eggs, sugar and salt. In a medium-sized bowl, whisk together the flour, cinnamon and baking powder, then stir these dry ingredients into the egg mixture. Fold in the vanilla and melted oil.

 

Plug your mini pizzelle maker in and wait until it is heated (i.e. green light comes on, or as indicated). Drop scant tablespoonfuls of dough onto each waffle imprint and cook for about 45-60 seconds. You will have to test your particular iron to see just how long you need to cook your waffles. They should hold together and be slightly browned.

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Remove the waffles from the iron and place on a rack to cool. They will be very soft when you remove them from the iron but will firm up as they cool. Try to keep them flat and level as they cool.

 

To make the filling: Combine the water, sugar, oil and syrups in a medium-sized saucepan, stir over low heat until the sugar dissolves, then cover the pot and boil the mixture for 3 minutes.

 

Add the cinnamon and salt, and continue to boil until the syrup reaches "soft ball stage" (234°F to 240°F on a thermometer).

 

Remove the saucepan from the heat, and allow the mixture to cool for about 10 minutes.

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You want the filling to be slightly tacky so that it doesn't spill out when you form the stroop waffle sandwiches. The waffles should be cool to touch and firm. Scoop a tablespoon of filling and place it between two waffles. Let stoop waffle sandwiches rest, keeping them perfectly flat, until the filling really tacks up. Store in an airtight container to be consumed within a few days, or store in the freezer for longer storage!

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Make 20 stroop waffle sandwiches.

 

Nutrition info: 140 calories, 20g carbs, 6g fat, 1.5g protein per sandwich

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