Since we know the way to anyone’s heart is food, we asked our friend Laurel at Sweet Laurel Bakery to share her favorite Mother’s Day recipe. These gluten, grain, dairy and refined sugar free waffles are perfect for a fancy breakfast in bed. Quick, simple and made in a blender, the waffle batter can be made can be made the night before, so your morning can be smooth and easy! Whipped cream and strawberries take these waffles to the next level. Enjoy!
To Prepare Waffle Batter:
1/3 cup coconut or almond milk
3 tablespoons coconut oil (extra for greasing waffle iron)
1 tablespoon 100% maple syrup
2 teaspoons vanilla extract
1/4 teaspoon apple cider vinegar
1 1/4 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups coconut whipped cream (recipe below)
2 cups strawberries (chopped)
Heat and grease waffle iron with coconut oil.
Mix all ingredients except eggs in food processor or blender on high. Switch food processor or blender to low and slowly add eggs. (This mixture can be made the night before and sit in the refrigerator until use).
Pour into waffle iron and make according to waffle iron instructions.
To make coconut cream:
2 cups coconut milk, refrigerated overnight (I use Natural Value)
2 tablespoons of maple syrup or raw honey
1 tablespoon vanilla extract
After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Beat the solid coconut cream on high speed until cream is peaks form. Slowly stir in the maple syrup and vanilla extract. Refrigerate until use.