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.


  • 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


  • 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.