Carrie Vitt, NTP of DeliciouslyOrganic.net
Serves 6
Coconut Flour Waffles
Ingredients
- For the batter:
- 1 cup coconut flour
- 1/2 teaspoon Celtic sea salt
- 8 large eggs
- 1 cup whole milk (or canned coconut milk)
- 1 teaspoon baking soda
- 1/2 cup plain whole yogurt (or coconut milk yogurt)
- 6 tablespoons unsalted butter or ghee, melted
- 1/4 cup honey (I used clover)
- 1 tablespoon vanilla extract
- For the toppings:
- 1 cup heavy cream, whipped (or whipped coconut milk)
- 1/2 cup maple syrup
- 1 pint berries, washed and sliced
Instructions
- Place all the batter ingredients in a bowl and whisk until smooth. Heat waffle maker. Cook waffles according to manufacturer’s instructions. Cool for 5 minutes. Top with whipped cream, maple syrup and berries.
- Step-By-Step Instructions for the Breakfast:
- The night before:
- Remove the butter from the fridge and set it out on the counter so it will soften overnight.
- Place all of the dry ingredients for the Savory Cookies in a mixing bowl (flax seeds, garlic, rosemary, walnuts, gluten-free flour mix, oats, and baking soda).
- The morning of:
- Mix all of the ingredients together for the Savory Cookies and bake them.
- While cookies are in the oven, make the coconut waffle batter.
- Heat the waffle maker.
- If serving coffee, brew the coffee.
- Whip the cream (for the waffles) in the bowl of a standing mixer with the whisk attachment, or using hand-held beaters.
- Cook the waffles on the waffle maker.
- Cut avocado and put salsa in a small bowl.
- Cut the strawberries
- Plate the food - Place a couple waffles on the plate and top with strawberries and whipped cream. Put a savory cookie next to the waffles and top with a bit of avocado and salsa.
- Pour the coffee (don’t forget to add any cream or sweetener!)
- Serve Mom. Give her hugs and tell her how much you love her.
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