GRAIN FREE BREAKFAST WAFFLES
As a kid, I was very fond of waffles. Being able to make them all by myself when I was rather little added to the fun of eating waffles. When we were older, my teammates and I from our local track and field club always had a great time selling them at the local Christmas market in our little village to raise money for the coming sports season. Waffle-making was more than the delicious treat, it was usually an event in itself.
Without flour or sugar, the waffle iron ended up stored away in one of my kitchen cupboards for a couple of years. As I was not too fond of other almond flour baking attempts, I didn’t even try to make my own waffles. It wasn’t until my children joined me in my diet that I researched the internet some more in an attempt to add something fun to our Sunday breakfasts. This recipe uses nuts, butter, eggs, and honey for the dough. They’re a little more tricky to make, so a child may need an adult’s assistance. Also, because of the nut flour, they are more filling (one or two are usually enough per person) but the effort is truly worth it when you serve these steaming, delicious smelling treats to your family. We love adding butter, fermented cream, fresh fruit, cooked berries, bacon, and honey depending on what we like or have available that day.
MAKES 6
INGREDIENTS
4 eggs
3/4 cup almond milk (I use Elmhurst Unsweetened Milked Almonds)
1/4 cup honey
4 tbsp butter, melted
1/8 cup homemade yoghurt
1 tsp vanilla extract
1 cup cashew nuts
3/4 cup macadamia nuts
3 tbsp coconut flour
1 tsp baking soda
1/4 tsp sea salt
butter to grease the waffle maker
tools:
Belgian Waffle maker
high-speed blender
INSTRUCTIONS
Preheat the waffle iron on the lowest setting.
Add the eggs, almond milk, honey, melted butter, vanilla extract, and yoghurt to the high speed blender and blend until well combined.
Add the cashew nuts, macadamia nuts, coconut flour, baking soda, and sea salt. Start blending on the low speed setting for about 20 seconds, then increase the speed to high. Keep blending until the batter is smooth.
Grease the waffle iron with butter, then add a ladle of batter to the waffle iron. Close the lid and bake the waffles until it stops steaming and the waffle can be easily released with a fork, about 1 minute.
Place the waffles on a plate then add some honey, fermented cream, fruit, bacon, or butter, and enjoy while they are still warm.
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My name is Ulrike. I created this website to share my dietary approach to natural healing and delicious sugar, grain, and lactose-free recipes. I found that, provided with the right nutrition, the body itself is one of the greatest healers.
Find out what I learned on my nine-year journey with the Specific Carbohydrate Diet, and get valuable information about natural healing
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