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“Yummiest (paleo) waffles EVER!”

This was the subject title I received in an email from my good friend the other day and needless to say, we had to make these.  Alex, who has done an amazing job completely changing her kids diet as well as their taste buds over the past year, has been telling me about this blog called and in particular, about these waffles.  Anyway, Against All Grain did a guest post on Realsustenance (another blog that has some amazing food) sharing the recipe.  What we interesting to me was the primary ingredient   ….cashews!

They turned out quite nice looking, don’t you think?

But I will say, my husband’s first comment is, “They’re not crispy”.  But bite, after bite, after bite, he decided they were “really delicious” and then, he continued to eat almost all of them.

Sometimes he’s worse than the kids.  Patience!!

Tate was just happy to get some more…

Here’s what you need for 2 full waffles (you may want to double):

  • 3 eggs
  • 1 cup raw cashews (or almonds, almond flour)
  • 1/3 cup canned coconut milk (or almond milk)
  • 3 tablespoons maple syrup (grade B)
  • 3 tablespoons coconut oil, melted
  • ¼ teaspoon salt
  • ¾ teaspoons baking soda
  • 2 tablespoon coconut flour
  • 1 1/2  tsp arrowroot powder

Here’s what you need to do:

  1. Preheat your waffle iron.
  2. Combine the eggs, cashews, milk, maple, and melted coconut oil in a blender. I just used my Hamilton Beach blender.
  3. Add the salt, baking soda, arrowroot and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
  4. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
  5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
  6. Repeat until the batter has been used up.

These were easy and fun to make but I’m not sure we made enough.  The above ingredients made almost 2 full waffles and that was not quite enough for my family.  Next time I’ll double the recipe, although, that just means I’ll eat more, doesn’t it??  I have no will power for treats like this!

Happy weekend everyone!!

  • Amy - These are excellent! The directions say to mix the honey, but that’s not on the ingredient list, so I used the maple syrup (figuring these could easily be interchanged). Also, the directions don’t say where to add the arrowroot, but I assumed it was with the other dry ingredients. Thanks so much for sharing this! I used 1 c almond flour as opposed to raw nuts and used a hand mixer and it worked well too. EXCELLENT and can’t wait to make them again!!ReplyCancel

    • landriav - Thanks so much Amy!! And so sorry about the incomplete directions. Glad you figured it out. Making those changes now so thanks for the heads up! 🙂ReplyCancel

  • T - Do you happen to know how many carbs are in this recipe? Just curious.ReplyCancel

    • landriav - I don’t know the carb count for these. Sorry!!ReplyCancel

  • Ania - Hands down, the best GF waffle recipe I have made. Just love them. They also freeze really well!ReplyCancel

    • landriav - Awesome, great to hear Ania!! 🙂ReplyCancel

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