Description
Nut-free, Dairy-free, Paleo, Gluten-Free
Ingredients
Scale
For The Waffles
- 1 ½ cups Otto’s Cassava Flour, sifted
- ¼ tsp salt
- 2 ¼ tsp baking powder
- 2 tsp maple sugar, or coconut sugar
- 1 tsp ground cinnamon
- 2 cups full-fat coconut milk, (or almond milk, if you’re not dairy-free)
- 1 egg
- 1 tsp vanilla extract
For The Compote
- 1 Tbs coconut oil, ghee, or butter
- 1 ½ cups blueberries, frozen or fresh (or any type of berry you prefer)
- 1 tsp honey
- ½ tsp arrowroot starch
- ½ tsp cold water
Instructions
For The Waffles
- Preheat your waffle iron, and lightly grease it with ghee, or coconut oil.
- Mix together all of the dry ingredients in a large bowl. Then stir in the wet, and let the batter sit for five minutes.
- Pour the batter into your waffle iron, (I used about one-third of the batter and did three rounds of waffles) and cook per manufacturer’s instructions.
- While the first batch of waffles are being made, whip up this compote!!
For The Compote
- Melt the oil/butter on medium heat, in a medium saucepan. Stir in the berries and honey, and bring to a boil.
- In a small dish, stir together the ½ tsp water, and ½ tsp arrowroot. After five minutes of boiling, stir in the arrowroot mixture to the berry compote.
- Keep stirring the mixture until it begins thickening slightly, then remove from heat. Continue making the rest of the waffles, and serve them with the compote poured on top! Enjoy 🙂