Gluten Free Blueberry Waffles
recipe slightly adapted from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great
- 3 large eggs, at room temperature
- 1/2 cup coconut milk
- 3 tablespoons honey or maple syrup
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon pure vanilla extract
- 1 cup raw cashews or macadamia nuts
- 3 tablespoons coconut flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup blueberries
- 2-3 tablespoons coconut butter, for serving
Preheat waffle iron. Place all the ingredients except the blueberries into a high speed blender and blend at low for 30 seconds, then increase to high and continue blending until batter is smooth, about another 30 seconds.
Spoon the batter into the waffle iron, filling halfway and spreading evenly. Sprinkle a handful of blueberries over the batter. Close the lid and cook for 45 seconds to 1 minute, until the steam stops rising from the machine and the waffles easily release with a fork.
Keep waffles warm in the oven while you finish making the rest of the waffles. Top with maple syrup, additional blueberries and coconut butter.
*** Reprinted with permission from Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great by Danielle Walker (Victory Belt Publishing, 2013).***