The Best Belgian Waffles Ever

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 1/2 cup Berries, frozen mixed
  • 2 strips Lemon, zest

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/3 cup Coconut milk

• Condiments

  • 9 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 3 tbsp Coconut flour
  • 1 pinch Salt

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Cashews, raw

Found on paleogrubs.com

Description

Ingredients

• 1/3 cup coconut milk
• 1 cup raw cashews
• 3 eggs
• 3 tablespoons melted coconut oil, plus extra for brushing
• 1 tablespoon maple syrup
• 3 tablespoons coconut flour
• 1 teaspoon baking powder
• pinch of salt
• 1 ½ cup frozen mixed berries
• 1/2 cup maple syrup
• 2-3 strips of lemon zest

Directions

• Preheat your waffle maker. Using a high-speed blender mix the cashews, eggs, milk, coconut oil and maple syrup. Blend until creamy and smooth, stopping to scrape sides with a spatula if needed. Add the coconut flour, baking powder and salt and blend until all the ingredients are combined. Batter should be really thick but still pourable, if necessary adjust the consistency by adding coconut milk or coconut flour one tablespoon at the time. Spread a little coconut oil on both sides of waffle maker and pour just enough batter to fill the bottom part, do not overfill. Cook for 3 minute or until golden brown (cooking time depends on the heat of your waffle maker). In the meantime, prepare the sauce. Combine the mixed berries, maple syrup and lemon zest in a medium saucepan. Cook for 10 minutes, stirring occasionally, on low heat or until sauce has reduced and slightly thickened. Remove the strips of lemon zest and serve the sauce warm over waffles.