Discover a mix of 75 health conscious dishes using nourishing super fruits in Stephanie Pedersen’s Berries: The Complete Guide to Cooking with Power-Packed Berries (Sterling Publishing, 2016). The following excerpt for Gluten-Free Coconut Berry Waffles is from "Berries for Breakfast".
Although I won’t deny eating gluten containing foods once in a while, I feel so much better without gluten in my body. That’s why I always include gluten-free recipes in my cookbooks. If you haven’t yet tried adding gluten-free options to some of your favorite breakfast foods, try waffles. Unlike gluten-free bread, cakes, and cookies—which many people find dry or gummy—almost everyone loves gluten-free pancakes and waffles. This hearty waffle boasts protein from nuts, lauric acid from coconut, and nourishing berries.
• 3 tablespoons coconut flour
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• Optional: Dash of ground cinnamon
• 3 eggs
• 1 cup raw almonds or cashews
• 1/3 cup coconut milk
• 3 tablespoons coconut nectar, honey, or Grade B maple syrup
• 3 tablespoons liquid coconut oil
1. Preheat your waffle iron and oil it if required.
2. In a large bowl, whisk together the coconut flour, salt, baking soda, and optional cinnamon. Set aside.
3. In a food processor, add the eggs, nuts, coconut milk, coconut nectar, and coconut oil. Process until mixture is smooth.
4. Add the coconut flour mixture to the food processor and pulse just to blend.
5. Pour the batter into the waffle iron, being careful not to overfill. These waffles do rise, so you want the batter to barely cover the iron.
6. Cook the waffles for about a minute or until they are lightly golden and release easily with a fork when the lid is opened.
7. Repeat with the remaining batter.
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Reprinted with permission from Berries: The Complete Guide to Cooking with Power-Packed Berries by Stephanie Pedersen and published by Sterling Publishing, 2016.