Sticking with the low glycemic, grain free theme that has saved me through my pregnancy, are these unbeatable waffles.
I’ve tried many, many, many recipes, but this is the one! It’s from Danielle Walker’s Against the Grain. They’re easy to make, and of course healthy. Although these are technically Paleo, vegans can easily substitute the eggs with their favorite egg substitute.
I usually double the batch on Sunday so the kids can have them for breakfast on Monday and Tuesday mornings, and I don’t have to cook. They also make good on-the-go snacks. They are excellent topped with coconut whipped cream, which adds more stabilizing healthy fats to start your day with. These waffles are enjoyable to eat and extremely filling which is key when feeding 3 boys, 1 grown man, and 1 ever-expanding pregnant lady.
- 3 eggs
- 1 cup raw cashews
- 1/2 cup almond milk (or any non-dairy milk)
- 3 tablespoons honey or maple syrup
- 3 tablespoons coconut oil, melted
- ¼ teaspoon salt
- 1/2 tsp pure vanilla extract
- ¾ teaspoons baking soda
- 3 tablespoons coconut flour
- Preheat your waffle iron.
- Combine the eggs, cashews, milk, honey, vanilla, and melted coconut oil in a blender. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
- Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
- If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
- Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
- Repeat until the batter has been used up.