Ingredients:
- large eggs
- almond milk, or light coconut milk
- coconut oil, refined
- pure maple syrup
- pure vanilla extract that doestn’t contain more than 1 raw ingreadient/vanilla sticks
- blanched almond flour
- tapioca flour
- baking soda
- aluminum free baking powder
- fine sea salt
- fresh blueberries
Instructions:
First, in a large mixing bowl, combine all the dry ingredients. In another bowl, whisk together the egg yolks, milk, maple syrup, coconut oil and vanilla. Pour this mixture into the dry ingredients stir until well combined.
Place the egg whites in a large mixing bowl beat on high speed with an electric hand mixer until stiff peaks form. Fold the egg whites into the batter to combine, then fold in the blueberries.
Heat your waffle iron and brush it well with coconut oil or spray with avocado oil or coconut oil cooking spray to prevent sticking. Pour the batter into the center of iron, gently spreading just a bit before closing.
Freezing instructions:
After cooking them in the waffle iron, allow them to cool slightly.
Freeze in single layers separated by a sheet of parchment paper in a large plastic bag or wrapped in plastic or freezer paper.
To reheat, you can toast them in a toaster oven or pop-up toaster until heated through and crisp. Then top with goodies and enjoy!
This recipe is taken from the following link.
