Raspberry Waffles with Blueberry Sauce (Grain-Free, Nut-Free)

I thought I had given away my waffle iron.  I looked high and low one day after I saw a paleo recipe using it, but couldn’t find it. I swore I had given it to my mom, but at last, I found the darn thing. The best thing about my waffle iron, is that is makes heart shaped waffles! Who doesn’t want to give a little love to the ones you are cooking for.

Ingredients:

  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 3/4 tsp baking powder
  • 1/2 cup melted butter or ghee
  • 1/4 cup raspberry jam (or any sugar free jam you can find or make your own)
  • 1/2 cup applesauce
  • 1 tsp vanilla
  • 4 eggs
  • 1/2 tsp salt
  • coconut oil for coating the iron

Directions:

  • Plug in your waffle iron and melt some coconut oil
  • Mix the flours and baking powder together in a small bowl
  • Whisk together the melted butter, jam, applesauce, vanilla, eggs, and salt in a separate medium sized bowl
  • Now add in dry ingredients to wet ingredients and whisk together
  • Once waffle iron is heated, coat iron with coconut oil
  • Add in batter, making sure not to add to much, mine takes about 1/3 cup for each waffle

You can serve these with just some maple syrup and butter, or you can go the extra mile and make a blueberry (or any kind of berry) sauce to top it.  I used frozen blueberries, approximately 2 cups, with 1/4 cup of honey.  Just put in a small sauce pan over medium heat.  Once berries start to warm up, take a wooden spoon and smash them against the side of the pan.  Then allow the mixture to simmer for about 8 minutes, until it has thicken.  Serve over waffles.

Coconut Pancakes with Blueberry Sauce

My husband was out of town this weekend, so what does that mean for me…Paleofied Breakfast Foods containing EGGS! I know I am evil, but I have tried and failed to make paleo pancakes without eggs and almonds. I am sure I will get it eventually, but for now I can only enjoy these babies alone.

Ingredients:

  • 2 eggs
  • 1/2 cup raw cream (coconut milk or raw milk would work fine as well)
  • 1/3 cup coconut flour
  • 1 tsp vanilla
  • 1/2 tbs honey
  • 1/2 tsp baking soda
  • pinch of cinnamon
  • 1 tbs coconut oil
  • 1 cup frozen blueberries and 1 tbs honey for sauce (or you can use blueberry jam)

Directions:

  • Whisk together eggs, cream, coconut flour, vanilla, honey, baking soda, and cinnamon.
  • Heat a non stick skillet with coconut oil on medium heat.
  • Pour in batter to hot skillet at the desired pancake size
  • These pancakes will not bubble up like traditional flour pancakes to let you know they are done, so after a minute or two, check the bottom to see if it has started to brown.  Flip when a nice brown color has formed.
  • To make the blueberry sauce, add frozen blueberries and honey to a small pot.  Once blueberries become warm, smash them with a wooden spoon against the side of the pot. Stir mixture often and let reduce until thick.
  • Plate pancakes and enjoy!