Coconut Macaroon Waffle with Chocolate Coffee Syrup, for One

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

At the beginning of our relationship, I asked Ryan what he usually ate for breakfast (a very important, soul-exploring question, mind you). He answered that he didn’t eat breakfast. I almost ended it right there.

It’s the most important meal of the day! Do you not care about how your day goes? Who are you? What does this all mean?

Obviously I got over it. Some crazy, unfortunate people just aren’t hungry in the morning. I am NOT one of those people. Give me all the sweetened carbs and all the crispy fried hashbrowns. Or just oatmeal if we’re being scrappy, but at least put some melty peanut butter in there.

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

Sometimes I can convince him to make French toast with me on cozy weekend mornings. Sometimes I make waffles and he’ll eat part of one. Sometimes I make pancakes and I am the only one who eats them because he doesn’t like pancakes. Who doesn’t like pancakes?

Saturday night Ryan went out with his dude friends for beers and games until 3:30 in the morning, and then he crashed at a friend’s house. Pity, because he probably would have actually enjoyed (and eaten!) the waffles I made on Sunday morning.

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

Instead of making a whole batch of waffles, eating one serving, and leaving the rest to be forgotten in our overcrowded freezer, I made just one waffle. One big, golden brown, deep-pocket waffle that tastes like a coconut macaroon. I also whisked together a chocolate coffee syrup, because I’m completely addicted to coffee lately, and I’ve always been addicted to chocolate.

I usually use whole wheat pastry flour for waffles, but this time I pulverized quinoa seeds in a coffee grinder to make flour. I always have quinoa on hand, but I never want to pay the premium for quinoa flour, so I just make my own. Bam.

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

The resulting waffle is crispy on the outside, fluffy on the inside, and full of texture from the shredded coconut. The syrup is mostly chocolatey, with just a hint of coffee to balance out the sweetness. This waffle is also vegan and gluten free, but rivals (or maybe even defeats) any dairy, egg, and gluten-filled counterpart.

Coconut Macaroon Quinoa Waffles with Chocolate Coffee Syrup | Veggie and the Beast

To add a bit of decadence, I topped mine with a little whipped coconut cream, mini chocolate chips, and toasted coconut flakes. You can leave out those extras, but why not indulge? It is the most important meal of the day, and I’m fairly certain that pretty, decorated food sets the stage for one badass day.
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Easy Lime Cake with Whipped Coconut Cream

Easy Vegan Lime Cake with Whipped Coconut Cream | Veggie and the Beast

At some point over the past couple weeks, this winter went from beautiful/sparkly/easy to joke about the frigid cold to good god I gotta get out of here. Like furreal. Like now.

It’s around this time every year that I (and probably most other Minnesotans) begin to lose it. Sure, we’re nice, and we joke about the weather, and tend to avoid complaining out loud, but that’s quite enough now, you know?

Easy Vegan Lime Cake with Whipped Coconut Cream | Veggie and the Beast

Lately I’ve been staring at our 2 patio chairs, angled on our outdoor table like 2 friends huddled around a fire. Except instead of a fire it’s a mix of thick ice and fresh, heavy snow. During the spring/summer/fall we eat dinner, play card games, drink chilled wine, and start our mornings sitting in pajamas and sipping oversized coffee mugs at that patio table. I’m ready for those patio moments again.

Beyond the wretched weather, this winter has been a somewhat turbulent one. I won’t bore you with the details, but I’m ready for that feeling that comes with spring – the one that brings a shift in the day-to-day monotony of grey winter. The one that makes you feel refreshed and ready to make the most of every day. I suppose the ability to walk outside without feeling like you’re getting kicked in the face would be okay, too.

Easy Vegan Lime Cake with Whipped Coconut Cream | Veggie and the Beast

Unfortunately, in Minnesota you just don’t know when spring will spring. Or when it will spring, and then hit you with a blizzard in May. It’s a roll of the dice, really.

While waiting, I’ll pass the time by eating tropical cake. A lazy gal’s tropical cake that’s as no-fuss as possible (cause who wants to do ANYTHING in this weather, amiright?). You’re just a few steps to cake happiness: mix, throw in a 9-inch cake pan, beat coconut cream, then use a spoon to blop it on top of the cake. blop? sure.

Easy Vegan Lime Cake with Whipped Coconut Cream | Veggie and the Beast

The resulting cake is soft, moist, and perfectly sweet with a light lime flavor. It also happens to be vegan, because it’s based off of my birthday cake, and that cake rocked my world.

This was my first experience with coconut whipped cream, and I just might be a changed woman. Smooth, rich, just lightly coconutty, and the perfect complement to the lime cake.

Give yourself a tropical food hug, y’all. You deserve it.
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