Paleo Waffles
These tender, golden paleo waffles topped with roasted strawberry sauce are also nut-free thanks to a secret ingredient!
Equipment
- waffle iron
- Blender
- oven
Ingredients
Roasted Strawberry Sauce
- 2 Tablespoons maple syrup 30ml
- 1 Tablespoon pomegranate molasses 18g
- 1 teaspoon fresh lemon juice 5ml
- 16 oz strawberries, hulled and thinly sliced 454g
Blender Waffles
- 1 ½ cups shelled watermelon seeds 168g
- ¼ cup tapioca flour 24g
- 1 ½ teaspoons grain-free baking powder
- Pinch sea salt
- 4 large eggs
- ¾ cup coconut milk 180ml
- ¼ cup maple syrup 60ml
- ¼ cup coconut oil, melted 60ml
- 1 teaspoon vanilla extract
Instructions
Make the roasted strawberry sauce
- Preheat the oven to 350°F.
- Gently toss together maple syrup, pomegranate molasses, lemon juice and strawberries in a low sided oven proof dish. Set aside to marinate for 10-15 minutes.
- Spread strawberries evenly in dish and bake for about 30 minutes (stirring halfway through), until the strawberries are reduced in size and sauce is syrupy.
- Let cool briefly, then transfer sauce to a glass jar, cover and refrigerate until needed.
- Serve with waffles.
Make the waffles
- Pre-heat well-greased waffle iron to medium-high heat.
- Place watermelon seeds, tapioca flour, baking powder and salt into a blender jar and pulse on high until fine and powdery.
- Add eggs, coconut milk, maple syrup, coconut oil and vanilla extract and blend on high until smooth.
- Pour batter into center of waffle iron, close and cook waffles, flipping once, until golden and crisp and you no longer see steam rising (about 3 minutes). Place on wire rack to cool and crisp and repeat with remaining batter.
- Serve warm, with strawberry sauce.
Nutrition
Serving: 1waffleCalories: 307kcalCarbohydrates: 31gProtein: 6gFat: 19gSaturated Fat: 14gPolyunsaturated Fat: 3gCholesterol: 124mgSodium: 160mgFiber: 2gSugar: 22g
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