WAFFLES

Another "can't live without it" recipe from my favorite chef, Daniel Walker. Do you have the cook book Against All Grain yet?

To make buttery pecan waffles: replace the 3 T coconut oil with 3 T butter, melted; and replace the 1 C cashews with 1 C pecans. I actually like the pecan waffles better.

• 1 C of egg (3 large or 4-5 regular size) at room temperature
• 1/2 C milk
• 3 T coconut oil
• 3 T honey
• 1/2 t vanilla extract
• 3 T coconut flour
• 3/4 t baking soda
• 1/2 t sea salt
• 1 C raw cashews

Preheat your waffle iron on the lowest setting. (or if you have an old fashioned one like mine, over low heat on the stove)

Melt the coconut oil, stir in the honey, and allow to cool slightly.

Place all other ingredients in a blender. Pour melted coconut oil and honey in on top.

Blend on low for 30 seconds, then on high for 30 seconds or until completely smooth. Scrape down the sides of the blender jar as needed.

Pour the batter into the waffle iron and cook for 1 minute on each side.

I serve this with fresh berries (raspberry, blackberry, blueberry, strawberry and sometimes kiwi too) and whipped cream!