I usually don’t make fake baked goods. I like to roast veggies and try out new chicken seasonings (I have yet to find the right one). I guess the meals i’ve been making lately are so ordinary that they don’t really need a blog post.
Anyway, I usually don’t even attempt paleo baked goods because I hate the texture and taste of coconut flour and almond flour is usually dry. However, I’m finding that when you make the majority of the ingredients something that isn’t a flour, the result is much better. And putting it into a waffle maker equals a way cooler dish. Who doesn’t like waffles? They’re a lot lighter than waffles made with flour and taste great hot and cold.
This recipe belongs to Ambitious Kitchen but I made two modifications. Instead of 1/4 tsp of almond extract, I used 1 tsp of vanilla extract, and instead of 2/3 c of blueberries, I used 1 c. Here is my recipe.
Paleo Almond Butter Blueberry Waffles
2/3 cup natural creamy almond butter
1/2 banana, mashed
1/4 teaspoon almond extract
1/2 tablespoon coconut oil, melted and cooled
1/3 cup unsweetened almond milk
1 tablespoon coconut flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt (only if your almond butter isn’t salted)
2/3 cup fresh or frozen blueberries
- Preheat the waffle iron and spray with nonstick cooking spray (such as coconut oil spray). In a large bowl, combine and whisk together almond butter, eggs, banana, almond extract, coconut oil and almond milk until well combined.
- Stir in coconut flour, baking soda, cinnamon and salt; mix until well combined. Gently fold in blueberries.
- Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside. If your waffle iron flips, don’t forget to flip halfway through. This will keep the batter from sticking to one side. Repeat with remaining batter.