Gluten Free Cinnamon Roll Waffles

• Vegetarian

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Condiments

  • 1/4 cup Coconut butter
  • 3 tbsp Honey
  • 1 tsp Lemon juice
  • 3 tbsp Maple syrup
  • 4 tbsp Tahini

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/3 tbsp Cinnamon
  • 1 1/2 cup Otto's cassava flour
  • 1/4 tsp Sea salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 6 tbsp Coconut oil

• Liquids

  • 4 tbsp Water

Found on holdthegrain.com

Description

Ingredients

• 2 Tablespoons coconut oil, melted
• 2 Tablespoons maple syrup
• 1 Tablespoon cinnamon
• ¼ Cup coconut butter (check out my post for how to make coconut butter)
• 1 Tablespoon maple syrup
• 1 Teaspoon lemon juice
• ½ Teaspoon vanilla extract
• 4-8 Tablespoons water
• 1½ Cup Ottos Cassava Flour
• 1 Teaspoon cinnamon
• ½ Teaspoon baking soda
• ¼ Teaspoon sea salt
• 1 Cup full fat coconut milk
• 4 Tablespoons tahini
• 4 Tablespoons coconut oil, melted
• 3 Eggs
• 3 Tablespoons honey
• 1 Teaspoon vanilla extract

Directions

• Mix the ingredients for the cinnamon sauce in a small bowl and set aside. It will thicken more as it sits, so microwave it for few seconds before serving.
• To make the cream cheese glaze, mix the ingredients in a food processor. Start with 4 tablespoons of water and add more 1 tablespoon at a time to make the glaze completely smooth and to your desired thickness. Set the glaze aside.
• Combine all of the dry ingredients in a small mixing bowl.
• Place the wet ingredients in a high-speed blender and blend until smooth. Add the dry ingredients into the blender and continue to blend until well combined. The batter with be very thick! Scrape down the sides with a spatula as necessary, and use the tamper stick if you have one.
• Heat your waffler maker per the manufacturers instruction.
• Scoop ⅓ cup of batter into your waffle maker and cook until golden brown. Repeat until all the batter is gone.
• Top the waffles with the warmed cinnamon sauce and cream cheese glaze.