Most of us think of waffles as a weekend treat. They are often made with refined wheat flour and sugar, both of which can spike your blood sugar and then have you snoozing through your morning meeting. But what if we told you that there is a better waffle out there, one that counts as a nourishing breakfast that you can enjoy on a weekday too?
A better waffle
Wheat flour doesn’t have the monopoly on waffles, there are plenty of other flours you can use to make waffles healthier. In our gluten-free waffles, we use coconut flour, which is grain-free, Paleo-friendly and suitable for gut-supportive eating plans. Coconut flour is high in fiber and it absorbs a lot of moisture, so a little goes a long way.
We’ve also added arrowroot starch to the mix. If you’re not familiar with arrowroot, this versatile starch comes from the arrowroot plant and is sometimes blended with other flours in gluten-free baking. It also makes a great substitute for cornstarch, which can often come from GMO corn. Note that arrowroot starch and arrowroot flour are the same, as you’ll sometimes see both on product labels.
Make it ahead
Most of us don’t think of waffles as a grab-and-go breakfast, but these gluten-free waffles are actually the ultimate no-fuss meal.
You can make them on Sunday and store them in the fridge for up to four days. You can also make a double or triple batch and freeze them for long-term storage – just make sure to place parchment or wax paper in between so they don’t stick to each other. Then, when you’re ready to eat, simply thaw then reheat in the toaster oven.
Customize it
We love using subtly sweet blueberries in these gluten-free waffles, but you can easily sub in another berry (just chop them to smaller pieces) or even chocolate chips for more decadence. Get creative with toppings too: fruit, chopped nuts, seeds or even a dollop of yogurt or a smear of nut butter can make this feel like a complete meal.
Coconut-Blueberry Waffles
- 1 cup full-fat coconut milk
- 5 large eggs
- 2 tbsp pure maple syrup
- 2 tsp pure vanilla extract
- 2 tsp lemon zest
- ½ cup coconut flour
- 3 tbsp arrowroot starch, divided
- 1 tsp baking soda
- ¼ tsp sea salt
- ¾ cup fresh blueberries
- 1 tbsp coconut oil, for greasing
- Preheat a waffle iron.
- In a large bowl, whisk together the milk, eggs, maple syrup, vanilla and lemon zest until well combined.
- In a separate medium bowl, combine the coconut flour, 2 tbsp arrowroot, baking soda and salt. Slowly add dry ingredients to the wet ingredients and whisk until well combined and smooth.
- In a small bowl, toss the blueberries with the remaining 1 tbsp arrowroot. Fold blueberries into batter.
- Grease waffle iron with coconut oil. Add about 1/4 cup of batter to each waffle mold and cook until golden brown, according to your manufacturer’s instructions. Repeat with remaining batter.
Recipe courtesy of Paleo Magazine
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Breakfast,Classics Made Clean,Gluten-Free,Under 45 Mins