Blueberry Walnut Waffles
6 pastured eggs
1 cup full fat canned coconut milk
1/4 cup + 2 Tbsp coconut oil or ghee, melted
1 tsp vanilla
1 1/2 cups almond flour
1/4 cup + 2 Tbsp coconut flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened shredded coconut, toasted
1/2 cup raw walnuts, finely chopped
1 cup blueberries
Method: Whisk eggs with milk. Add in oil and vanilla. Whisk to combine well.
In a small bowl, combine flours, baking soda, salt and coconut.
Stir dry ingredients into wet, making sure to combine well. Gently stir in nuts and berries.
Set batter aside to thicken as waffle iron heats up.
Grease waffle iron VERY WELL with coconut oil or ghee before each waffle.
Spoon batter into the waffle iron, filling halfway and spreading evenly. Close the lid and cook as usual.
This batter can also be used for pancakes.
-makes 6 - 6” waffles