Paleo Waffles by Danielle Walker

Paleo Waffles

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3 large eggs, at room temperature
½ cup coconut milk
3 tablespoons honey
3 tablespoons coconut oil
½ teaspoon pure vanilla extract
1 cup raw cashews
3 tablespoons coconut flour
¾ teaspoons baking soda
¼ teaspoon sea salt
½ teaspoons nutmeg*
½ teaspoon cinnamon*
¼ teaspoon ginger*


  1. Preheat a waffle iron to the lowest setting.
  2. Place all the ingredients in the order listed, in a high-speed blender. * I like to add in nutmeg, cinnamon and ginger to add flavor and decrease/eliminate the need for syrup.
  3. Blend on low for 30 seconds, then increase to high and continue blending until the batter is completely smooth, about another 30 seconds.
  4. Spoon the batter into the waffle iron, filling halfway and spreading evenly.
  5. Close the lid and cook for 45 seconds to 1 minute, until the steam stops rising from the machine and the waffles easily release with a fork.

*Note: I like to double the recipe and keep some in the freezer…they heat up well in a toaster or microwave.

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