one dozen eggs
1 can coconut milk + a little water to rinse the can (about 1/4 - 1/3 C extra)
1 16 oz bag of cashew pieces (about 3 C)
3/4 C coconut flour
2 t baking soda
1 t kosher salt
1/2 C coconut oil or butter, melted
put all ingredients in your blender and mix thoroughly. heat your waffle iron. if you want blueberry waffles, you can add the zest and juice of two lemons to the blender before mixing and stir in 2 C frozen wild blueberries by hand. my waffle maker is a small, round cuisinart and takes slightly less than 1/2 C of batter per waffle. i ALWAYS portion and pour batter with a measuring cup. place cooked waffles on a cooling rack or in a baking dish with a tea towel (if you need to keep them warm in the oven). i normally serve with a berry maple syrup.
blueberry maple syrup
1 16 oz bag wild blueberries
2 C maple syrup
bring to a boil and allow to cook for 7-10 minutes, stirring occasionally. any mix of berries can be used.
my favorite waffles/pancakes recipe features grass-fed beef gelatin. this is protein, nutrient-packed morning food.
erin's favorite waffles/pancakes
2 C tapioca starch
1 C almond flour
1 C coconut flour
3 T grass-fed beef gelatin
1 t baking soda
whisk together dry ingredients then add:
one dozen eggs
2 cans coconut milk
1/4 C softened butter or coconut oil
1/4 C coconut sugar
1 t vanilla
mix well. cook in waffle iron or in a buttered/oiled skillet. serve with fruit syrup, raw honey, or maple syrup.