Candied Bacon Waffles

Prep time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour 10 minutes
Yield: 5 waffles


For the Candied Bacon:
10 slices of bacon
2 tbsp maple syrup
1 tsp ground fennel seeds
Freshly ground black pepper (to taste) 

For the Caramel Sauce:
11/2 cup full fat coconut milk
1/2 cup coconut sugar
A pinch of sea salt 

For the Waffles:
1 box Simple Mills Pancake and Waffle Mix
5 eggs
2/3 cup milk (if using nondairy milk, go for unsweetened)
3 tbsp vegetable oil



For the Caramel:

ADD coconut milk and coconut sugar to a medium sized heavy duty pan. Stir.
BRING to a boil while whisking.
REDUCE heat to low and let cook until thickened but still runny (about 35 minutes). Stir occasionally.
LET cool. Set aside 

For the Candied Bacon:

PREHEAT oven to 350ºF and line a baking sheet with aluminum foil.
ARRANGE bacon on the prepared baking sheet.
BRUSH the bacon slices with maple syrup.
SPRINKLE with fennel seeds and black pepper.
BAKE for 20-25 minutes or until candied. Watch carefully as the bacon can burn fast. Remove from oven and let cool completely.
CHOP into medium size pieces, reserving 2 or 3 whole slices for serving.

For the Waffles:

PREHEAT waffle iron on high heat setting.
WHISK eggs, milk and vegetable oil in a large bowl.
ADD Simple Mills mix and whisk until combined.
POUR 1/2 cup of batter into waffle iron. Sprinkle with a few bacon pieces.
COOK on high according to waffle iron instructions. Keep warm in the oven at 200ºF, while you make the rest of the waffles.
SERVE with caramel sauce, more bacon pieces and a slice of candied bacon.