Paleo Gingerbread Waffles

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 tsp Ginger, ground

• Refrigerated

  • 1/2 cup Almond milk
  • 4 Eggs

• Condiments

  • 1/3 cup Almond butter, smooth
  • 1/4 cup Blackstrap molasses
  • 1 Maple syrup, pure

• Baking & Spices

  • 1/8 tsp Allspice or cloves, ground
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 1/4 cup Tapioca flour
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on paleorunningmomma.com

Description

Ingredients

• 4 eggs
• ½ cup almond milk
• ⅓ cup smooth almond butter
• 3 tbsp coconut oil, melted and cooled
• ¼ cup blackstrap molasses
• 1 tsp pure vanilla extract
• ½ cup coconut flour
• ¼ cup tapioca flour
• ½ tsp baking soda
• ½ tsp baking powder
• 2 and ½ tsp ground ginger
• 2 tsp cinnamon
• ⅛ tsp ground allspice or cloves
• Pure maple syrup for serving if desired

Directions

• To prepare your waffle iron, use a pastry brush to thoroughly grease with coconut oil, butter, oil, or spray with a nonstick spray if you prefer.
• Have your ingredients close to room temperature when you begin. In a large bowl, whisk the 4 eggs well and add the almond milk, almond butter, molasses, vanilla, and coconut oil*
• In a second smaller bowl, combine the coconut and tapioca flours, the baking soda and powder, and all the spices.
• Slowly stir the dry ingredients into the wet until fully combined, but dont overmix
• Make sure your waffle iron is preheated and thoroughly greased (follow the directions of your model) and either pour or ladle the batter into the waffle iron, close, and cook until the machine indicates theyre done (or follow directions for your model)
• This recipe should make about 6 full sized waffles, so youll likely have to make them in batches*
• Serve with extra cinnamon, maple syrup,nuts, fruit, or however you like. Enjoy!