One of the benefits of weekend mornings is the bonus of quiet time I have to myself. I never imagined the day would come when one, much less all four, of the Littles would sleep through breakfast. The Littles aren’t so little anymore.
Last weekend I re-read the cookbook Against the Grain. After six weeks of Thanksgiving through New Year’s celebrating, my body is craving cleaner, healthy fare. I was intrigued by Danielle Walker’s blueberry waffle recipe. I took it as a sign that I had all the ingredients on hand and whipped up a batch. I’m so glad I did! These waffles got two thumbs up from all four Littles and a very happy Husband.
These waffles are so simple to make. Just blend up all the ingredients, spoon into your waffle maker, and voila. . . delicious waffles full of healthy ingredients. Some of the Littles prefer I make the batter with blueberries. Another prefers them without. Even still, one prefers extra vanilla and cinnamon. I’ve adapted the recipe ever so slightly to try to please all my hungry campers. Topped with strawberries, blueberries, and a warm splash of maple syrup, it’s hard to beat these grain free wonders.
If you are wondering, we are not coconut fans. So the flavor from the coconut oil, milk, and flour is subtle and sweet. Not super coconutty. (That’s a word now, you know.)
- 3 eggs, room temperature
- ½ cup coconut milk (from a can, not the carton kind)
- 3 tablespoons maple syrup
- 3 tablespoons coconut oil, melted
- 2 teaspoons vanilla
- 1 cup raw cashews
- 3 tablespoons coconut flour
- ¾ teaspoons baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Fresh berries for topping!
- Place all ingredients in a heavy duty blender, or Vitamix. Blend until smooth. The batter will be very thick. Spoon batter into waffle iron and cook until golden brown.