Waffles are pretty much my favorite anytime food. i could eat them For breakfast, lunch or dinner and also drizzled with yogurt, nut butter or maple syrup as a snack. For this recipe I used both almond and coconut flour, combined with coconut milk and shredded coconut to make these a delicious anytime treat packed with protein and healthy fats.
I am always dreaming up new recipes and combinations for waffles. I have to be honest that not everything I experiment with in my kitchen turns out perfect the first time. There have been a lot of flops. Thankfully I live with the best taste tester in the world who eats or drinks almost everything I gave him. ALMOST.
This recipe came out perfect with the first batch. The perfect coco-nutty flavor and texture. They are gluten-free, paleo and can be vegan by subbing for flax eggs (haven't tested). I topped them with a simple drizzle of coconut yogurt, but imagine that these would also be good with some pineapple slices for a tropical treat to help ease you into winter.
COCONUT PALEO WAFFLES
(makes 3 waffles)
1.5 cups blanched almond flour, almond meal or combination of both
1 tablespoon coconut flour
1/2 teaspoon baking soda
2 tablespoons unsweetened shredded coconut
2 eggs, whisked
1/2 cup coconut milk, or cashew milk
1 teaspoon vanilla extract
Plug in your waffle iron. Mix the wet and dry ingredients in separate bowls and then combine. Scoop batter onto waffle iron and cook for 4-6 minutes each. ENJOY!!