- 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
- Preheat your waffle iron and oil it if required.
- In a large bowl, whisk together the coconut flour, salt, baking soda, and optional cinnamon. Set aside.
- In a food processor, add the eggs, nuts, coconut milk, coconut nectar, and coconut oil. Process until mixture is smooth.
- Add the coconut flour mixture to the food processor and pulse just to blend.
- 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.
- Cook the waffles for about a minute or until they are lightly golden and release easily with a fork when the lid is opened.
- Repeat with the remaining batter.
More Recipes from Berries: The Complete Guide to Cooking with Power-Packed Berries• Quinoa Coconut Chicken Bowl Recipe
Reprinted with permission from Berries: The Complete Guide to Cooking with Power-Packed Berries by Stephanie Pedersen and published by Sterling Publishing, 2016.
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.