Breakfast

Crispy Paleo Waffles with a “Caramel” Maple Sauce

Crispy Paleo Waffles with a “Caramel” Maple Sauce

If I was naming a software I would have to name this recipe “ Crispy Paleo Waffles 10.0”. That’s about how many batches of soft, soggy, gooey, or rubbery waffles I had to eat before I came up with this crispy waffle recipe.

The “caramel” sauce is addictive, in spite of being made with coconut butter, it doesn’t really taste  like coconut. I also use it as a warm apple or fruit dip, but it is hard to resist eating it with just a spoon.

You can make your own coconut butter  by putting unsweetened shredded coconut in a blender with a dash of coconut oil and blending it until creamy, while scraping the sides of the blender with a rubber spatula as needed. The process may take up to 20 minutes of blending and it isn’t always as smooth as the store-bought, so I personally prefer to buy mine.

For other grain-free breakfast ideas, try my almond flour pancakes or my banana scramble

Ingredients:

For the waffles:
2/3 cup of tapioca flour
½ a cup of almond flour
2 tablespoons of coconut flour
2 tablespoons of coconut oil
1 tablespoon of almond milk or water
4 large eggs
4 pitted dates
2 teaspoons of vanilla extract
½ teaspoon of ground cinnamon
½ teaspoons of baking soda

For the sauce:
¼ cup of coconut butter  (coconut cream concentrate)
½ cup of maple syrup

Preparation:

  • Set all the ingredients for the waffles in a blender and blend until smooth
  • Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
  • Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
  • For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
  • In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
  • Serve immediately.
Crispy Paleo Waffles with a “Caramel” Maple Sauce

Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • For the waffles:
  • 2/3 cup of tapioca flour
  • ½ a cup of almond flour
  • 2 tablespoons of coconut flour
  • 2 tablespoons of coconut oil
  • 1 tablespoon of almond milk or water
  • 4 large eggs
  • 4 pitted dates
  • 2 teaspoons of vanilla extract
  • ½ teaspoon of ground cinnamon
  • ½ teaspoons of baking soda
  • For the sauce:
  • ¼ cup of coconut butter (coconut cream concentrate)
  • ½ cup of maple syrup
Instructions
  1. Set all ingredients for the waffles in a blender and blend until smooth
  2. Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
  3. Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
  4. For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
  5. In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
  6. Serve immediately.

1-Pint (16-oz) – Coconut Cream Concentrate
Special Price! – Virgin Coconut Oil, Gold Label – 2 pints – Buy 1 Get 1 FREE!

8 thoughts on “Crispy Paleo Waffles with a “Caramel” Maple Sauce

  1. Made these tonight with some substitutions due not having all the ingredients but really craving waffles and they were fantastic. I subbed chestnut flour for almond flour and 1.5 tablespoons of maple syrup for dates. I did find the batter to be really thick so I added approximately 2 additional tablespoons of water.

    Like

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