Coconut Flour Waffles


I just had the most beautiful morning with my two boyz.  Chris and I walked down to the beach with our dog, Tosca.  We threw sticks in to the ocean for our pooch to swim and then sat on a log to watch the start of the Swiftsure race off of Clover Point.

A lazy weekend breakfast feast has always been one of my favourite meals since childhood.  This morning after our walk I tried a this yummy new waffle recipe from Comfy Belly.

Coconut Flour Waffles

• 4 eggs
• 1 teaspoon of olive oil (I used grapeseed oil)
• 1 teaspoon of vanilla
• 1/4 teaspoon of baking soda
• 1/4 teaspoon of cinnamon
• 1 teaspoon of honey 
• 2 Tablespoons of coconut flour (found in the bulk section of your local health food grocery store)

1. Preheat a waffle iron. 
2. Add all the ingredients to a bowl and blend well. You can use a mixer, blender, food processor, or a whisk.
3. Pour the recommended amount of batter into your waffle iron.

Notes: I found that the batter seemed a wee bit runny so I added a 3rd TBSP of coconut flour.  I also found it to be a bit lumpy with just using a whisk so would recommend sifting the flour.  With my circular waffle iron, this recipe made two large waffles.

While the waffles were cooking, I heated up some frozen organic blueberries in a pot and thickened it with a bit of cornstarch to make a sauce.  Served this on top of the warm waffles with some butter, a swizzle of maple syrup and some homemade organic breakfast sausages from our local butcher in Cook Street Village.  Voila!  The perfect brunch to accompany the perfect morning!

~ blog post by Stephanie

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