Almond and Coconut Waffles [THM:S, Paleo, GF]


It’s one of those words that brings feelings of golden warmth and happiness at it’s very sound. The moment you hear it, you can imagine the crispy, golden, waffle-y goodness topped with thick, rich cream with the glistening golden goodness of maple syrup running down its sides.

For my birthday this last December I happily received a waffle maker. I came into its possession by showing a large audience of my church family exactly how desperately I wanted one… I stole a mini waffle maker off a baby and made her cry uncontrollably.

Yes, stealing candy from a baby might be easy and stealing a waffle maker might also be easy—but a baby that is crying like all her joy in the world has been obliterated is undeniably heart-wrenching. The audience were shocked (as was I, how could I know that a 2-year-old wanted a mini waffle maker so much?) and promptly stole the waffle maker back away from me.

So the baby was still crying and I now was too–on the inside.

…but not for long.

Apparently stealing waffle makers from babies really pays off… because on my birthday 2 days later I received a bigger, much more beautiful waffle-maker from the church family who had witnessed my baby-abusing escapade. I suppose it’s because anybody who would resort to stealing a waffle-maker from a baby must be in utter desperation.

It took me a while to make my first set of waffles, but yesterday I finally plucked up the courage to begin. The memory of the baby’s crying was still quite fresh in my mind and I felt a twinge of guilt for making her cry, maybe of course.

I celebrated my victory enjoyed my friends’ generosity with my first home-made waffle topped with a glob of thick mascarpone cream, blueberries and a little scrumptious coconut sugar drizzled over.


I have started back on the paleo-ish path of eating (after a long period of denial and four kilos weight gain), so I had to find a recipe that catered to my self-inflicted dietary restrictions. Thankfully, I chanced upon an easy recipe… and with a little tweaking I managed to make it easier and sugar free! (The original is here)


Almond and Coconut Waffles {THM:S, Paleo} 


1 ¼ cups of almond flour 120g

½ cup desiccated coconut, shredded

1/2 tsp baking soda

Contents of 2 vanilla bean pods (or 1 tsp extract)

Cinnamon to taste (approx. ½-1 tsp)

Pinch of sea salt

2 medium eggs

80ml coconut milk

Coconut oil

Natural sweetener of choice, to taste (1 used about 10 drops of liquid stevia)


  1. Mix together almond flour, coconut, baking soda, vanilla, cinnamon, and sea salt
  2. In a separate bowl, mis together eggs, coconut milk, and sweetener (if liquid)
  3. Then add two mixtures together and mix well.
  4. Heat waffle iron and on a med-high setting (if available) and use coconut oil to grease the inside.
  5. Spread mixture evenly (and not too thick—these are better thin and crispy) over waffle iron.
  6. Cook for approximately 3-6 minutes, depending on your waffle iron.
  7. Enjoy!

Some serving suggestions:

1.Cream + blueberries + coconut sugar (or sugar free syrup for THM)

2.Sautéed cinnamon apples + coconut cream

3.No-added sugar apple butter + cream + maple syrup (THM)

4.Coconut cream + raspberries (THM)


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(Linked to Allergy Free Wednesdays; Real Food Fridays)  

4 thoughts on “Almond and Coconut Waffles [THM:S, Paleo, GF]

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