These waffles have been a big hit in my house over the last few weeks. I love the great recipes from Against All Grain’s Danielle Walker. We add blueberries since they are in abundance all year round (frozen in the winter) in our beautiful province of Nova Scotia. We simply top them with butter or ghee (clarified butter). Sometimes we add some strawberry jam (sweetened with xylitol) and/or a nut butter. You and your kids will love them. My friend Kerry Maher who also has 3 young boys convinced me to purchase my waffle maker as she found it quicker than pancakes to feed the hungry mouths patiently awaiting their breakfast, I now agree.
- 3 eggs
- 1 cup raw cashews (I sometimes use roasted when I can’t find the raw ones, still taste good)
- 1/3 cup coconut milk (or any non-dairy milk)
- 3 tablespoons honey or maple syrup
- 3 tablespoons coconut oil, melted
- ¼ teaspoon salt
- ¾ teaspoons baking soda
- 3 tablespoons coconut flour
- 1/2 cup blueberries
- Preheat your waffle iron.
- Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. Blend until very smooth and creamy. I sometimes have to stop the blender a few times and scrape the sides to make sure all the ingredients are mixing well together.
- Add the salt, baking soda, and coconut flour, then blend again until the dry ingredients are incorporated into the wet. Mix in the blueberries with a spoon just before pouring on waffle maker so they don’t get blended up and turn the waffles blue.
- If your 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.
Yields approximately 10 small waffles