A lot of really great and really bad things happened around here in December. For the really bad, my oldest child’s appendix burst the first week of December. This lead to emergency surgery and a week long hospital stay, and the LONGEST winter break ever. Stressful does not even begin to describe that time. I may share more on this eventually, but honestly, I think it’s still too soon. As for good things, they were in spades! One of the bright spots of our holiday was my brilliant husband getting me a waffle iron for Christmas. Now, this is not your run of the mill waffle iron. No, this thing is a freaking miracle in stainless steel. I have a deep affection for it that I find borders on unhealthy. (You can find the model he purchased for me HERE) I find myself waffeling just about anything I can these days.
While my kid was in the hospital and after she got home, she had a lot of problems with severe bloating that was making her miserable. With this in mind we decided to drastically reduce her sugar intake (because sugar is the devil) as well as limit her wheat intake. It was a grand experiment that has actually proven a valid one. I was thrilled to see her belly shrink and have her feel better within the first few days. Making a big change like this also meant making some changes in her morning routine. Gone was a quick bowl of Apple Cinnamon Oatmeal packets or an Eggo. I spent some time wandering around Pinterest with her trying to find something quick she would like for breakfast. In the end, she said what she really wanted was waffles for breakfast. So I made a couple different recipes with coconut flour and it was hit or miss. Until this recipe! We found it on one of the Paleo websites I followed in my former Paleo life, Against All Grain. We made a few modifications by adding vanilla extract and a few dashes of cinnamon – but this recipe is great! Last weekend we made a double batch and stuck some in the freezer for easy weekday morning breakfasts. Of course, I required everyone to help so I could photograph it. Duh.
These waffles are SOOOO tasty, they don’t crumble and do great in the toaster for reheating. I freeze them on a waxed paper lined cookie sheet overnight, then transfer them to freezer bags for longer storage. A double batch made about 9 waffles. One square is SUPER filling, especially if you add an egg or fruit. To warm them up, I pop one in the microwave for 30 seconds and then stick it in the toaster for a few minutes. They are crisp on the outside and fluffy on the inside – just like a waffle should be. LJ likes hers with a little butter and maple syrup. I like mine with a light drizzle of honey or warmed up peanut butter. Even if you’re on a gluten FULL diet these are awesome. The waffle maker continues to make me happy, as do these awesome waffles. Enjoy!!
- 3 eggs
- 1 cup raw cashews
- 1/3 cup almond milk (or any non-dairy milk)
- 3 tablespoons honey or maple syrup
- 2 teaspoons vanilla
- 3 tablespoons coconut oil, melted
- ¼ teaspoon salt
- ¾ teaspoons baking soda
- 2 teaspoons cinnamon
- 3 tablespoons coconut flour
- Preheat your waffle iron.
- Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. A high-speed blender isn’t necessary but it will make the process easier. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
- Add the salt, baking soda,cinnamon, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
- If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
- Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
- Repeat until the batter has been used up.