What would you say if I told you that this gorgeous waffle was high in protein and fiber, low carb, totally  light, crisp and delicious; and gluten and dairy-free?

You would say, 
“You’re nuts.”  
And I would reply: 
“You’re right!”

My gluten and dairy-free Heaven Sent Waffles are made with almond flour, coconut flour and arrowroot flour.  Why?  Almond flour is highly nutritious and high in protein.  Coconut flour is the highest fiber flour of all the flours, 58% dietary fiber.  And last but not least, is arrowroot flour.  Arrowroot flour is easy to digest; in fact, many naturopathic physicians recommend arrowroot because they feel that it aids in digestion.   Ah…waffles… a perfect,”Heaven Sent” breakfast! 

There is one problem with these waffles though… my husband asks for them at least three times a week!  But luckily for me, they are super easy to make!  (Please don’t tell him)  The truth is most days I don’t even mix up the batter!  

Here’s the scoop, just between you and me, the batter keeps really well, so I make this big batch, store it in the refrigerator and at a moments notice I have WAFFLES!  Ta-Da!  My hubby thinks I’m a culinary genius; it’s zero work for me, and I get tons of praise!  That’s the reason this recipe is called Heaven Sent Waffles!  


In a large bowl, whisk together:
    4 large eggs
    1 can coconut milk (net weight 13.66 FL. OZ. 403 mL)
    1 teaspoon vanilla

    1 cup almond flour
    1/2 cup arrowroot flour (or potato starch)
    1/4 cup coconut flour 
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt 

Whisk well. Use about 1/3 cup batter for each waffle.   Follow the manufacturers directions on your waffle iron.  Bake until golden brown and crisp.

Serve with butter or spread of your choice, real maple syrup, jam, fresh fruit…just use your imagination!

Have a Heaven Sent morning!   

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