Friday, August 2, 2013

Paleo Belgian Pumpkin Waffles

Prep time: 10min
Cook time: 15min
Yields 4-5 belgian waffles

1/2C Pureed Pumpkin
3/4C Almond Flour
1/4C Canned Full Fat Coconut Milk
1/2C Shredded Unsweetened Coconut
2T Honey 
2 Eggs, whisked
1/8t Baking Soda
1T Vanilla Extract
1/2t Cinnamon
1/2t Nutmeg
1/4t Ginger
1/4t Salt
1/8t Cloves


In a medium sized bowl, mix together coconut milk, eggs, honey, and vanilla. Then add the rest of the dry ingredients and incorporate. Last, incorporate the pumpkin puree. Cook in waffle iron greased with coconut oil for 3 minutes or until done. 

I like to take extra refrigerated coconut cream from the top of the full fat coconut milk and whip it to make coconut whipped cream! Berries give it a nice touch and then I drizzle honey.  Yum!

No comments:

Post a Comment