Paleo Maple Bacon Waffles

 

Another goody from Pinching Paleo is my Maple Bacon Waffles, adapted from Ashley Holmes’ Paleo Belgian Waffles (Cook Like a Cavewoman).  This is how to learn to cook, really… find recipes that sound good, make them or adapt them, make a note of what you liked and did not while you are honing your technique, and next thing you know, twenty years have passed, and you are an amateur chef.  Or at least that is how I did it.

Paleo Maple Bacon Waffles (Breakfast)

• 12 tbsp coconut flour
• 2 ½ tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp sea salt
• ⅔ cup sun butter
• 10 large eggs, at room temperature
• 1 ⅓ cup unsweetened almond milk
• 1 ½ tsp vanilla extract
• 3/4 cups maple syrup
• 6 tbsp coconut oil, melted
• 8 slices bacon, cooked, drained, cooled and chopped
• Coconut oil cooking spray

1. Preheat your waffle maker.
2. Mix your coconut flour, baking soda, ground cinnamon, and sea salt in a small bowl. Set to the side for a minute.
3. Add sun butter, eggs, almond milk, vanilla extract, maple syrup, and coconut oil to a blender or food processor. Blend together until smooth and creamy.
4. Add the bowl of dry ingredients to the machine bowl of wet stuff and mix it well until smooth and creamy again. Use a spatula to scrape down any dry things sticking to the sides, and blend again. You can even repeat that a third time if necessary.
5. Spray your pre-heated waffle maker with coconut oil.
6. Pour some of your batter into the waffle maker. Cook about 3 minutes. Remove the waffle and top with your favorite toppings.

Note: If cooking for a group, place in a preheated 200°F oven directly on the oven rack until served. If not eaten immediately, extra waffles can be covered in the refrigerator for about 2 days. Reheat in the oven.