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. You can substitute your favourite paleo or gluten free flour blend for all the flours listed in the recipe (total amount of flour: 1 cup plus 2 tbsp).
Add melted coconut oil, eggs, milk, vanilla, coconut sugar and vinegar to a blender. Pulse until smooth.
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 ( I use Chosen Foods avocado oil spray) or brush with coconut oil to prevent sticking.
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 12 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.
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.
Serving Size 1 waffle