This tropical-inspired dish combines the natural sweetness of mango and coconut with the rich, savory flavors of ackee. The waffles are made with wholesome, fiber-rich grains and naturally sweetened for sustained energy, while the ackee scramble provides healthy fats and plant-based protein for a satisfying, egg-like texture. With anti-inflammatory spices and nutrient-dense ingredients, this meal supports digestion, brain function, and overall well-being—bringing both indulgence and nourishment to your plate.

Mango-Coconut Waffles

Ingredients:

For the Waffles:

• 1 ½ cups kamut flour
• 1 tablespoon arrowroot starch (or tapioca starch)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon Ceylon cinnamon
• ¼ teaspoon nutmeg
• ½ cup coconut milk (full-fat)
• ½ cup sparkling water
• ¼ cup homemade date paste (recipe below)
• 2 tbsp avocado oil
• 1 teaspoon vanilla extract
• 1 tablespoon lime juice
• ½ teaspoon grated lime zest
• ¼ cup pureed mango or mashed ripe plantain (mashed or pulsed in a food processor)
• 1 tablespoon flaxseed meal + 2 tablespoons water (flax egg)

Homemade Date Paste

Ingredients:

• 1 cup soft dates (pitted, preferably Medjool or Deglet Noor)
• ½ cup warm water
• 1 teaspoon lime juice
• ½ teaspoon vanilla extract

Directions:

1. Soak dates in warm water for 10-15 minutes if firm.
2. Blend the soaked dates with ½ cup fresh warm water until smooth. Add more water, 1 tablespoon at a time, if needed.
3. Use immediately or store in the refrigerator for up to one week.

Waffle Directions:

1. In a large bowl, whisk together the kamut flour, arrowroot starch, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
2. In another bowl, combine the coconut milk, sparkling water, date paste, melted coconut oil, vanilla extract, lime juice, lime zest, mashed mango, and the flax egg. Stir well.
3. Slowly pour the wet ingredients into the dry ingredients, stirring gently. Let the batter rest for 10 minutes to allow hydration.
4. Preheat the waffle iron and lightly grease it with coconut oil or avocado oil. Pour the batter into the waffle iron and cook according to the manufacturer’s instructions until golden brown.
5. Serve with coconut nectar, toasted coconut flakes, or a side of fresh mango or pineapple.

Jamaican Ackee “Egg” Scramble

Ingredients:

• 1 can ackee (drained and rinsed gently)( https://amzn.to/40ETHGr)
• 1 EVOO
• ½ onion, finely diced
• ½ bell pepper (red, yellow, or green), chopped
• 2 green onions, chopped
• ½ teaspoon turmeric
• ¼ teaspoon black salt (Kala Namak, for eggy flavor)( https://amzn.to/4jGYXBY)
• ¼ teaspoon ground mustard
• ¼ teaspoon thyme
• ½ teaspoon smoked paprika
• ¼ cup coconut cream
• Scotch bonnet pepper (optional, finely minced for spice)

Ackee Scramble Directions:

1. Heat the oil in a skillet over medium heat. Add the onion, bell pepper, and green onions, and sauté for 2-3 minutes.
2. Add the turmeric, black salt, ground mustard, thyme, paprika, and a splash of coconut cream. Stir well.
3. Gently fold in the ackee without mashing too much. Cook for 3-4 minutes until heated through.
4. Taste and adjust seasoning as needed. Serve hot alongside the Caribbean waffles. Optionally, top with sliced avocado or sautéed callaloo.