Coconut Almond Waffles

If you can't eat gluten or dairy, but want to enjoy a traditional breakfast food, I've got your covered with these low carb, fiber and protein-rich waffles.  These babies are filling!

I love making a double batch, and storing the leftovers in the fridge or freezer for a quick breakfast or snack later.

(Also, if you plan on eating these plain, I recommend adding a bit more sweetener to the batter.  I love these waffles topped with a good quality peanut butter, grass-fed butter and/or Grade-b maple syrup.  MmMmm).

INGREDIENTS

- 6 eggs, preferably from pastured hens

- 1/2 cup coconut milk (I use this kind)

- 2 teaspoons pure vanilla extract

- 1 teaspoon raw honey

- 4 teaspoons extra virgin coconut oil, melted

- 1/2 teaspoon cinnamon

- 1/8 teaspoon unrefined sea salt

- 1 cup almond flour (I use this kind)

- 1/4 cup coconut flour

DIRECTIONS:

1.  Plug in waffle iron.

2.  Crack the eggs in a medium-sized mixing bowl, and beat until smooth.  

3.  Add all other ingredients, in the order listed, and stir until well blended.

4.  Spread a layer of butter, ghee or coconut oil to your waffle iron, and pour in about 1/3 cup batter (depending on size of waffle iron).

5.  Repeat step 4 until all batter is used up.

6.  Serve warm with desired healthy toppings, and enjoy!

Makes approximately 5 waffles

(Adapted recipe from here)