Gut - Tropical Waffles
(Makes 4 large waffles)
4 eggs (cage-free from pastured chickens)
1 cup almond milk
1⁄4 cup melted coconut oil
Pinch of sea salt
1 tablespoon baking powder
1 tablespoon tapioca starch
3⁄4 cup almond flour
1⁄4 cup coconut flakes
1⁄4 cup chopped macadamia nuts (unsalted)
In a medium sized bowl, add the almond or coconut milk and melted coconut oil. Crack the eggs into the mixture and beat until well combined. Add the rest of the dry ingredients and mix well, adding the coconut and macadamia nuts at the very end, folding into the batter.
On your waffle iron, follow directions for cooking (there’s a red and green light system on them that works perfectly so no need to use a timer). Add about 1⁄4 - 1⁄2 cup of batter to the middle of the iron; adjust this amount based on your own iron or if you’re making pancakes, use about 1⁄4 cup, to make small silver-dollar type ones, as larger ones won’t hold together as well.
Serve warm. Extra coconut flakes, macadamia nuts, almond butter and some sort of fruit compote are all delicious toppings.