Waffles have got to be the hardest thing to give up when you go off of grains, but no longer! I’ve been experimenting with grain-free waffles for a while, but it’s really hard to find a good texture and taste that works. But I think I’ve landed on a winner!Angela, a friend of mine (whom I met through this blog!) is the amazing mother of two children on the GAPS diet. She shared this recipe with me, inspired by one found at Mark’s Daily Apple, another great grain-free blog!
These waffles are a great protein-rich way to start the day, with good fats and a negligible amount of carbohydrates. Top with fresh sliced fruit, butter, a little whipped cream…..or just eat plain!
-Makes 4 Waffles-
(Adapted from Mark’s Daily Apple)
1/4 cup coconut flour
1/4 tsp vanilla extract
1 pinch nutmeg
1 pinch cinnamon
1 tablespoon honey
1/4 cup coconut milk (full fat) or dary milk
1. Scramble the eggs.
2. Add the vanilla, nutmeg, cinnamon, honey, and milk.
3. Add the coconut flour and mix until there are no more lumps.
4. Pour into hot waffle iron and cook for about 5 minutes, until done.
*These freeze well; make a large batch on Sunday or Saturday and have quick, grab-and-go frozen breakfasts throughout the week!