So…we kind of love waffles, in a huge way, or at least we used to. Now that we are primarily grain-free, finding a grain-free recipe we all love is tough. Packaged gluten-free waffles are GROSS (and pricey), but making them yourself is quite easy. Finding the right recipe that will pass my picky eater’s test, is another story entirely. I am finally happy to report that we have found a recipe that everyone loved.
I found this awesome recipe over on Brittany Angell’s website from a Guest Blog Post by Danielle Walker at Against All Grain. I only made a few changes, because of what I had on-hand, like always. When you get ideas at 11pm, and you’re out of something weirdo-beardo like raw cashews, you can’t exactly go buy some. I did happen to have raw slivered almonds, because duh who doesn’t have those(!), so I subbed with that instead. I also subbed with coconut milk, simply because of a flavor preference. You can hop onto that recipe link above to the original recipe, or follow my altered version below. It worked just fine with the almonds, and the kiddos loved them. So good, I’m gonna wake up tomorrow and “in the morning, I’m making waffles!” said in my best Eddie Murphy/Donkey voice.
#FridayIsFunLunch! Friday is here once again and that means FUN LUNCH. Is it breakfast again? YEP. Is it because that’s easy? YEP! Is it also because it’s also always a hit with the kids? YES YES YES! And who doesn’t love breakfast any time of the day anyway? Breakfast for ALL the meals, I say!
Using our new Sistema To Go bento boxes, the kids had a new way to carry lunch. I have no real preference between all my lunch containers, as it really just depends on what we’re packing that day. Kids thought these new boxes were fun, I thought they were convenient with a larger and deeper well in the big container. We bought one green and one blue from Cost Plus World Market, a great resource for very affordable Bento-style lunch containers. Using their World Explorer Club, discounts and rewards, these ended up being free for me. Normal price there was $7.99 USD.
- 3 eggs
- 1 cup raw slivered almonds
- 1/3 cup full-fat coconut milk (or any non-dairy milk)
- 3 tablespoons raw honey or maple syrup
- 3 tablespoons coconut oil, melted
- ¼ teaspoon salt
- ¾ teaspoons baking soda
- 3 tablespoons coconut flour
- dash of vanilla extract (I make my own: Bourbon Vanilla)
- Preheat your waffle iron.
- Combine the eggs, almonds, milk, honey, vanilla, and melted coconut oil in a food processor (I use a Breville Sous Chef food processor), not necessary although it will make the process easier. You will also yield more waffles if you blend it in a blender or food processor, of some kind. 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.