Paleo Belgian Waffles
Author: Ashley Holmes (Cook Like a Cavewoman)
Yield: (2) 6-inch Belgian waffles
- 2 tbsp coconut flour
- Â½ tsp baking soda
- Â¼ tsp ground cinnamon
- â tsp sea salt
- â cup raw cashews
- 2 large eggs, at room temperature
- A little less than â cup unsweetened almond milk
- Â¼ tsp vanilla extract
- 2 tbsp honey
- 2 tbsp coconut oil, melted
- coconut oil cooking spray
- Preheat your waffle maker.
- In a small bowl, mix together your coconut flour, baking soda, ground cinnamon, and sea salt. Set to the side for a minute.
- To a blender, add your raw cashews, eggs, almond milk, vanilla extract, honey, and coconut oil.
- Blend together until smooth and creamy.
- Add the bowl of dry ingredients to the blender of wet stuff, and blend it really well until smooth and creamy again. Use a spatula to scrape down any dry stuff you see sticking to the sides, and blend again. You can even repeat that a third time, if necessary.
- Spray your preheated waffle maker with coconut oil.
- Pour some of your batter into the waffle maker, a little less than you normally would with the wheat-based kind, because this batter really puffs up.
- Allow the waffle to cook for only about a minute or so. This batter does not take very long, so keep an eye on it!
- Remove the waffle from the maker as soon as it’s browned, and top with your favorite toppings!
- If not eaten right away, extra waffles can be kept covered in the refrigerator for about 2 days. Simply reheat in a toaster!