I recently revived my love for waffles on my baby moon trip to the Jersey shore this summer where I had some of the best waffles (gluten free or not) I've ever had. I looked for gluten free versions at the store in the frozen section but honestly none of them met my demands for being both delicious and healthy (Fit Foodie style!).. and they all have SO many unnecessary ingredients and additives. I have also tried making them at home but never really succeeded because the texture was wrong or didn't work with a waffle iron... until now!! I'm thrilled to bring you this recipe for deliciously satisfying gluten free waffles that are super easy to make, and store (in the freezer) for whenever you want, all while omitting undesirable and questionable ingredients like many gluten free products contain such as brown rice (hello arsenic overload!), cane sugar, dairy (hello antibiotics and growth hormones!), and "added vitamins" (synthetically man- made). These are real, wholesome and delicious waffles- no junk! Yay!! Now for the recipe..

Oh wait, one more note: so you can make these fresh each time you want them, or you can double the recipe to freeze some waffles for later consumption. They freeze very well in a freezer ziplock bag, and should last for about a 2-3 months frozen. I would also advise to make the dry mix ingredients in advance for even greater convenience and then just add the wet ingredients when you're ready to make them. Ok, now for the recipe!

Dry Ingredients:

1 Tablespoon Coconut Sugar4 Teaspoons Baking Powder1/4 Teaspoon Himalyian or Sea Salt

Wet Ingredients:

2 Eggs1 3/4 Cup Coconut or Cashew Milk (or milk of choice)1/2 Cup Avocado Oil1 teaspoon Pure Vanilla Extract

Directions

Start off by preheating your waffle iron to 400. Mix all dry ingredients well with a whisk or fork to ensure they are fully blended together in a large bowl. Next, make a little well in the middle of the dry ingredients and crack the two eggs in it. Beat them well, and slowly mix in the oil. Add vanilla and a bit of milk to the center well and mix. Now start incorporating some of the flour into the center. Keep alternating flour and milk until a thick batter forms.

Be sure your waffle iron is fully preheated and brush on (or spray) some avocado or coconut oil onto the waffle iron. (Note: Keep in mind, each waffle appliance is different and you should follow directions for your specific product, aside from the recipe). Using a small ladle, pour enough batter into the center of each waffle outline, close the lid and cook for approximately 4-5 minutes. Check your waffles at the 3 minute mark to see how they're progressing. If you're going to freeze them, I would remove them when just barely golden.

Serve with organic, grass- fed butter, berries, and pure dark maple syrup. Enjoy!! =)

serves 5-6INGREDIENTS:

1/4 cup coconut sugar21/4 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon Xanthan Gum2 eggs2 cups coconut milk mixed with 2 tablespoons white or apple cider vinegar to create a faux buttermilk1/4 cup melted unsalted butter, plus some for frying2 tspn vanilla

Directions: In a large bowl sift together the flour, coconut sugar, baking powder, baking soda, and salt and set aside. Beat the eggs in a medium bowl and set aside. Add the melted butter to the coconut buttermilk in a measuring cup (with vinegar mixed in), and then slowly pour it into the egg bowl while stirring. Slowly stir together the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Note*. Heat some butter in a skillet or griddle over medium heat. Using a small ladle, pour the batter into circles onto heated pan. Cook for 2 to 3 minutes on each side. Best when hot off the griddle. Enjoy!

P.S. You can make a double batch and freeze some, then heat them like any store- bought frozen pancake in the toaster oven.

*Note: Over mixed batter will result in flat, heavy pancakes. Lumps are good!

Watch my video recipe for technique on Youtube! Please note: the type of flour I use has now changed (with growing knowledge of course), so please use the one listed in this written recipe, my own very easy and versatile Gluten Free Flour Blend