Let me say this- as a person who hasn't eaten a REAL bread product for seven years (until last week that is...BOOM! I know, bfd, but we will talk about it later)- these grain free waffles are legit! 

On the 4th of July Drew and I had plans to go to a friends house for a barbecue and fire works extravaganza. I, of course, was bringing dessert and wanted to keep with the theme of the holiday, so berries and coconut cream were a given. I had intended to make a grain free 'crust' to crumble over the top (which is amazing) but fate had other plans for me that day. 

Drew and I went to get coffee at our favorite coffee shop and as we stood at the counter (shooting the shit, per usual), one of the baristas mentioned that they had gluten free waffles for breakfast. I then, of course, started dreaming about waffles... like real waffles... and my mouth watered like faucet. But, as with every bread product, I knew it was only a dream and I needed to shut it down. 

We headed home and I couldn't stop thinking about waffles... the smell of them toasting in the waffle iron, the texture, the little squares filled with whatever your heart so desired- butter, peanut butter, syrup... it was too much to bear. I got online and googled, "best grain free waffles" and an amazing recipe by Danielle Walker aka Against All Grain, came up.  

Reluctantly I blended, mixed, and waffle ironed the batter... and then... MAGIC. "DREW!" I exclaimed, "these waffles, TASTE LIKE WAFFLES!" I couldn't believe it. "No way." He responded, "not possible". I smeared a little piece with butter, put in on a fork and handed it over. You would have thought Drew had tasted a piece of his childhood, "holy shit! BABE, thats a WAFFLE... like not a shitty gluten free thing, its a real waffle! Thats amazing" 

And so, I give you my take on Danielle's recipe. Same idea, different ingredients. 

(don't tell a soul they are grain free)

What you will need- 

1 cup almonds

3 tbsp coconut flour
1/4 tsp salt
1 tsp baking soda

1/2 cup or 1/2 a can of full fat coconut milk (any milk will do)
3 eggs
1-2 tsp vanilla (I like a lot of vanilla)
7 dates, pitted and soaked in 1/3 cup boiling water
1 tbsp honey
3 tbsp coconut oil melted
1/2 tsp fresh lemon juice

Place the almonds into your vitamix or food processor and blend until a flour like consistency is achieved. Add in the coconut flour, salt and baking soda, pulse for 30 seconds. Add the remaining wet ingredients and blend until well combined. 

Pour the batter onto your preheated waffle iron, 1/3 cup on each section for small waffles, 1/2 cup for full waffles (just shy of filling the bottom portion of the iron). Close the top and allow to 'bake' until the steam has slowed, roughly 1-2 minutes... I would like to give you a time but every waffle maker is different, so it make take longer. Remove the perfectly browned waffles with a fork. 

Continue until all the batter is used up and then devour them! 

I will say, you can freeze and toast these bad boys if you want an easy breakfast, snack or dessert (with coconut cream and berries like we had on the 4th). They may not be AS good, but they are still pretty damn amazing. 

I know, I get it, they aren't 'real' waffles... but if you don't tell anyone they aren't really, they will never know. 


p.s. I realize the 4th of July was FOREVER ago... I wrote this post FOREVER ago and just forgot about it... soooooo yeah... maybe make these and top them with cinnamon baked apple chunks... you know, because it's FALL now. 

AuthorKelsey Melton