Waffles are pretty much my favorite anytime food.  i could eat them For breakfast, lunch or dinner and also drizzled with yogurt, nut butter or maple syrup as a snack. For this recipe I used both almond and coconut flour, combined with coconut milk and shredded coconut to make these a delicious anytime treat packed with protein and healthy fats. 

I am always dreaming up new recipes and combinations for waffles.  I have to be honest that not everything I experiment with in my kitchen turns out perfect the first time.  There have been a lot of flops.  Thankfully I live with the best taste tester in the world who eats or drinks almost everything I gave him. ALMOST.

This recipe came out perfect with the first batch. The perfect coco-nutty flavor and texture. They are gluten-free, paleo and can be vegan by subbing for flax eggs (haven't tested). I topped them with a simple drizzle of coconut yogurt, but imagine that these would also be good with some pineapple slices for a tropical treat to help ease you into winter. 

COCONUT PALEO WAFFLES
(makes 3 waffles)

Ingredients: 
1.5 cups blanched almond flour, almond meal or combination of both
1 tablespoon coconut flour
1/2 teaspoon baking soda
2 tablespoons unsweetened shredded coconut
2 eggs, whisked
1/2 cup coconut milk, or cashew milk
1 teaspoon vanilla extract

Method:
Plug in your waffle iron.  Mix the wet and dry ingredients in separate bowls and then combine. Scoop batter onto waffle iron and cook for 4-6 minutes each.  ENJOY!!  

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