Coconut Blueberry Belgian Waffles

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Ingredients: 
2 ½ tsp dry yeast
1/3 cup warm water (between 105 and 110 degrees)
3 tbsps sugar
2 cups 1% milk
1 cup unsweetened coconut milk
½ cup cold pressed unrefined coconut oil(melted)
1 tsp vanilla
3 Eggs separated
3 cups flour
1/3 tsp salt
1 ½ cups blueberries
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Directions:
Pour the warm water in a large bowl(make sure it’s not too hot), add yeast and 1 tbsp sugar.  Let stand.  Gently heat the coconut oil until melted.  Once the yeast has bloomed, add milk, coconut milk, egg yolks and vanilla.  Whisk until incorporated.  Sift in flour 1/3 of the flour, whisk until combined, add the melted coconut oil and sift in the rest of the flour and salt.  Gently whisk it all in.   Take the Egg whites and using a mixer(hand held electric or stand mixer) and whip the eggs until they are almost stiff.  Fold the whites in to the batter.  Gently mix in the blueberries.  Let stand for 30 minutes.   Heat your Belgian waffle Iron and pour just enough batter in that it fills the corners without overflowing after closed. 

Note: Each waffle iron varies, so you’ll have to play around a little bit.  For these blueberry waffles,  I lightly wipe a little butter or coconut oil on the iron before adding the batter, keeps them from sticking.