We love waffles and being on the GAPS Diet allows you to experiment with other flour combinations besides wheat and oats. So this waffle recipe is based off many other recipes and has been played around with to meet my family’s needs. You can definitely modify them and add spices you like, such as cinnamon, ginger, cloves, nutmeg, etc. And depending on the puree you use, you can make these salty and use as burger buns or as a bread to accompany a meal. You can add garlic spice, or rosemary, cumin, actually any flavor you like!
Makes about 4-6 waffles
1 cup almond flour
1/2 cup coconut flour
1 cup of puree (banana, apple, squash, pulp left over from juicing, or any other fruit/veg)
2 tablespoons of raw honey (if you want a sweet waffle)
1/2 cup water
1/3 cup coconut oil or grass-fed butter
1 tsp salt
1 tsp baking soda (aluminum free)
Mix all ingredients together, mix well. Add about 1/4 to 1/3 cup of batter to waffle iron and cook for 3-4 minutes depending on waffle iron heat setting.
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