If I was naming a software I would have to name this recipe “ Crispy Paleo Waffles 10.0”. That’s about how many batches of soft, soggy, gooey, or rubbery waffles I had to eat before I came up with this crispy waffle recipe.

The “caramel” sauce is addictive, in spite of being made with coconut butter, it doesn’t really taste  like coconut. I also use it as a warm apple or fruit dip, but it is hard to resist eating it with just a spoon.

You can make your own coconut butter  by putting unsweetened shredded coconut in a blender with a dash of coconut oil and blending it until creamy, while scraping the sides of the blender with a rubber spatula as needed. The process may take up to 20 minutes of blending and it isn’t always as smooth as the store-bought, so I personally prefer to buy mine.

For other grain-free breakfast ideas, try my almond flour pancakes or my banana scramble

Ingredients:

For the waffles:
2/3 cup of tapioca flour
½ a cup of almond flour
2 tablespoons of coconut flour
2 tablespoons of coconut oil
1 tablespoon of almond milk or water
4 large eggs
4 pitted dates
2 teaspoons of vanilla extract
½ teaspoon of ground cinnamon
½ teaspoons of baking soda

For the sauce:
¼ cup of coconut butter  (coconut cream concentrate)
½ cup of maple syrup

Preparation:

• Set all the ingredients for the waffles in a blender and blend until smooth
• Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
• Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
• For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
• In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
• Serve immediately.

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Crispy Paleo Waffles with a “Caramel” Maple Sauce

Author: Edible Harmony

Cuisine: Paleo

Recipe type: Breakfast

Serves: 4

Prep time:  5 mins

Cook time:  3 mins

Total time:  8 mins

Ingredients

• For the waffles:
• ⅔ cup of tapioca flour
• ½ a cup of almond flour
• 2 tablespoons of coconut flour
• 2 tablespoons of coconut oil
• 1 tablespoon of almond milk or water
• 4 large eggs
• 4 pitted dates
• 2 teaspoons of vanilla extract
• ½ teaspoon of ground cinnamon
• ½ teaspoons of baking soda
• For the sauce:
• ¼ cup of coconut butter (coconut cream concentrate)
• ½ cup of maple syrup

Instructions

1. Set all ingredients for the waffles in a blender and blend until smooth
2. Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
3. Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
4. For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
5. In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
6. Serve immediately.

3.1.09

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