This recipe was discovered whilst browsing blogs of fellow Paleo-ers. I discovered a reasonable looking treat that wouldn’t harm me like gluten does. The only thing is, I don’t eat waffles and I certainly don’t own a waffle iron. Qadr Allaah, my sister’s friend messaged me out the blue to ask me about a cake machine. She happened to mention a good waffle iron that was on offer too. Naturally I took that as a sign to splash some cash and try out a treat. I halved the original recipe because I didn’t know if it would work. It turn out that halving the recipe worked in my favour as it makes exactly one massive American size waffle and since as I’m the only who needs (ok, wants) it, one is plenty. Besides, they’re a little dense and rather rich but oh, so yum, hmm, maashaaAllaah.
3/4cup almond flour/meal
1 egg, whisked
1/8 cup canned coconut milk
1/8 cup desicated coconut
1/2 tablespoon coconut flour
1/2 tablespoon raw honey
1/2 teaspoon vanilla extract or vanilla bean powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon cinnamon
Note: Despite my dislike for measuring, I eye-balled the cinnamon and vanilla. I love vanilla and cinnamon is cool too.
1. Plug in waffle iron, once warm enough to use, lightly spray a little Extra Virgin Olive Oil (EVOO) on it so the waffle doesn’t stick.
2. Whisk your eggs in a medium-large sized bowl
4 Pour into your greased waffle iron and cooking until it’s done. My waffle iron works alot quicker than I expected so it was done in about a minute or two, I think.