Almond Coconut Blueberry Waffles
These Sunday waffles are a favorite in our house! In fact we could eat them for breakfast, lunch and dinner if Mom allowed it. Perfect for school morning as a breakfast and snack in school. Do not get discouraged by the wheat or sugar content because there is minimal in them. What these waffles do have, besides being heavenly delicious: nutrient packed nuts, seeds and good fat from avocado oil.
If you or your kids are on a gluten free diet, you can replace the flour for your flour of choice. We like to make half of the batter without blueberries and the other half with blueberries. Top with bananas and honey or enjoy on its own. They are delish either way!
1 cup wheat flour or alternative flour of choice
1 cup almond meal
1/2 cup unsweetened small shredded coconut
1/2 cup hulled hemp seeds
3 organic eggs
1/2 cup avocado oil
1 and 1/2 cup almond milk
1/4 cup coconut sugar
1 tsp baking powder
1.5 cups frozen borreal blueberries (smaller)
Add all dry ingredients to a bowl: flours, almond, coconut, hemp seeds, coconut sugar and baking powder and mix together.
Make a whole in the middle and add the eggs, oil and almond milk.
Mix well together until you get a nice thick consistency. Allow it to rest for 10 minutes before you add it to the hot waffle iron. On school nights, I usually make the batter the night before, so in the morning the batter is al ready!
And voila! You got a wonderful and delicious nourishing breakfast full of good fats!
Enjoy for breakfast or as a healthy school snack!
In the summer, you can serve these waffles with frozen berries and whipped cream.