The Plant Paradox Cookbook by Dr. Steven R. Gundry M.D

Author:Dr. Steven R. Gundry, M.D.
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2018-03-03T05:00:00+00:00

Coconut Macadamia Waffles

These waffles are an extra-special breakfast that folks of all ages love. They’re sweet enough to eat on their own, but if you want an extra-decadent breakfast, top them with a little coconut cream. If you don’t have a waffle iron, this recipe also works well as pancake batter.

SERVES 3 TO 4

4 tablespoons MCT oil or melted coconut oil, plus extra for waffle iron

4 omega-3 or pastured eggs or VeganEggs

⅔ cup unsweetened coconut milk

5 or 6 drops stevia

½ teaspoon vanilla extract

½ teaspoon iodized sea salt

½ teaspoon aluminum-free baking powder

¼ cup coconut flour

½ teaspoon cinnamon

¼ cup macadamia nuts, finely chopped

½ cup coconut cream, to serve

Preheat your waffle iron per manufacturer’s instructions.

In a large bowl, whisk together the oil, eggs, coconut milk, stevia, and vanilla extract.

Add the dry ingredients to wet and whisk until thoroughly combined.

Fold in the macadamia nuts.

Use MCT or coconut oil to coat the waffle iron, then cook according to your model’s instructions, approximately one-third of a cup batter per 4-inch square waffle.

Serve topped with coconut cream.

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