DifficultyIntermediate

Ever since I got a new waffle maker, I've been on a waffle making kick. I love waffles. Ok, who doesn't!? The great thing about waffles is that they freeze easily and make a quick breakfast. Just pop them in the toaster to reheat and crisp up, add your favorite toppings and voilá. Or make these for your next Sunday brunch. They are Gluten, Grain(Paleo) Dairy and Refined Sugar free. I make these in my high speed blender so the batter comes together very quickly. The deep rich cacao flavour pairs so well with the tartness of the cranberries. You'll wonder why you didn't try this combination before! These make a thicker Belgian style waffle. If you want a thiner Scandinavian style waffle(Våfflor) add more milk to thin the batter.

Yields6 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 4 tbsp Coconut oil, melted
 2 Eggs
 1 cup Unsweetened Macadamia Nut milk or other non dairy milk
 1 tsp Vanilla Extract
 ¼ cup Plus 1 TBSP Coconut Sugar
 1 tsp Apple Cider Vinegar
Dry Ingredients
 ½ cup Plus 1 TBSP Sunflower Meal or Almond Meal/Flour
 ¼ cup Arrowroot Starch
 ¼ cup Coconut Flour
 1 tbsp Tapioca Starch
 6 tbsp Cacao Powder
 2 ¼ tsp Aluminum Free(and Corn Free) Baking Powder
 1 tsp Baking Soda
 ¾ tsp Sea Salt
 ¾ cup Fresh or Frozen Whole Cranberries

1

Add melted coconut oil, eggs, milk, vanilla, coconut sugar and vinegar to a blender. Pulse until smooth.

2

Add the dry ingredients to the wet ingredients and pulse until smooth. Heat up your waffle iron. Once heated, spray the inside of your waffle iron with oil or brush with coconut oil to prevent sticking.

3

Pour about 1/3-1/2 cup of the waffle batter into each side of your waffle iron(I use square waffle iron that makes 2 waffles). Drop about 8 cranberries evenly onto each waffle. Close your waffle iron and allow to cook. It should take about 5 minutes. Most waffle irons beep when they are ready. Repeat with remaining batter and cranberries.

4

Once waffles are all cooked, you can reheat to serve or freeze and place in your toaster or toaster oven to reheat and crisp up. Serve with toppings of your choice, from fresh fruit or berries, dairy-free whipped topping and maple syrup.

Ingredients

 4 tbsp Coconut oil, melted
 2 Eggs
 1 cup Unsweetened Macadamia Nut milk or other non dairy milk
 1 tsp Vanilla Extract
 ¼ cup Plus 1 TBSP Coconut Sugar
 1 tsp Apple Cider Vinegar
Dry Ingredients
 ½ cup Plus 1 TBSP Sunflower Meal or Almond Meal/Flour
 ¼ cup Arrowroot Starch
 ¼ cup Coconut Flour
 1 tbsp Tapioca Starch
 6 tbsp Cacao Powder
 2 ¼ tsp Aluminum Free(and Corn Free) Baking Powder
 1 tsp Baking Soda
 ¾ tsp Sea Salt
 ¾ cup Fresh or Frozen Whole Cranberries

Directions

1

Add melted coconut oil, eggs, milk, vanilla, coconut sugar and vinegar to a blender. Pulse until smooth.

2

Add the dry ingredients to the wet ingredients and pulse until smooth. Heat up your waffle iron. Once heated, spray the inside of your waffle iron with oil or brush with coconut oil to prevent sticking.

3

Pour about 1/3-1/2 cup of the waffle batter into each side of your waffle iron(I use square waffle iron that makes 2 waffles). Drop about 8 cranberries evenly onto each waffle. Close your waffle iron and allow to cook. It should take about 5 minutes. Most waffle irons beep when they are ready. Repeat with remaining batter and cranberries.

4

Once waffles are all cooked, you can reheat to serve or freeze and place in your toaster or toaster oven to reheat and crisp up. Serve with toppings of your choice, from fresh fruit or berries, dairy-free whipped topping and maple syrup.

Chocolate Cranberry Waffles