In celebration of my cookbook reaching the top 10 bestsellers list for gluten-free cookbooks, I’m sharing this tasty-twist on one of the most popular recipes in Everyday Grain-Free Baking … light and fluffy grain-free Cinnamon Toast Waffles!
This decadent spin adds a whole new level of tantalizing flavor with rich cinnamon spice, which pairs beautifully with fresh ripe berries and just a drizzle of pure maple syrup! It’s the ultimate weekend breakfast that the whole family will enjoy, whether they’re GF or not!
These delightful Cinnamon Toast Waffles may look fancy, but they’re actually super easy to make since the batter comes together quickly in your blender or food processor. Then, just drizzle the cinnamon waffle batter over the top for a beautiful and tasty burst of rich cinnamon flavor!
But before we break out our waffle irons, if you haven’t picked up a copy of my gluten-free, grain-free baking cookbook yet, I want to encourage you to check it! [Get a peek at what’s in my cookbook here…]
P.S. See that beautiful savory bacon on the plate?! That, my friends, is some mighty-fine and FREE! uncured bacon from the wonderful family-owned farmers at ButcherBox! (If you’ve heard me talking about how much my family loves ButcherBox, then you know they’re my favorite source for grassfed beef, free-range organic chicken and heritage pork, shipped right to your door!)
In a nutshell, if you order your first ButcherBox through my partner link, you will get FREE bacon with your order (plus, free shipping)! Their bacon is uncured and free of sugar and nitrates. Plus it’s Whole30 friendly and non-GMO verified, not to mention delicious! [Get the details here…]
With free bacon and my beautiful cookbook in hand, just think of all the healthy & tasty treats you’ll be able to enjoy with your family! Yum!
- 1/3 cup pure coconut milk (room temperature)
- 2 Tbsp coconut oil, melted (plus extra for oiling waffle iron)
- 1 Tbsp honey (mild clover honey is best)
- 1 Tbsp pure vanilla extract
- 1/4 tsp apple cider vinegar
- 1 1/4 cups blanched almond flour
- 2 tsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp fine ground sea salt
- 3 large eggs (room temperature)
- 1/4 cup reserved waffle batter (see instructions below)
- 1 Tbsp maple syrup
- 1 Tbsp ground cinnamon
- Pinch of nutmeg
- Preheat waffle iron. In a small bowl, melt some additional coconut oil for greasing the waffle iron. Set aside.
- For the waffle batter: Place all of the liquid ingredients for the waffle batter into a blender or food processor, except for the eggs. Then place all of the dry ingredients on top. Cover and blend on low 10-15 seconds, just until well combined. (Batter will be thick.)
- Add the eggs and blend on low about 10 seconds, then increase to high and blend just until eggs are incorporated into the batter.
- For the cinnamon batter: Place 1/4 of the waffle batter into a liquid measuring cup. Whisk in the maple syrup, cinnamon and nutmeg. Set aside.
- Generously brush waffle iron grids with oil and pour the plain waffle batter evenly into waffle iron, being careful not to overfill. Then drizzle with the top with the cinnamon batter (as shown in the photo above).
- Cook about 3-4 minutes, until waffles are lightly brown (see note below). Use a fork to help gently remove the waffles from the waffle iron.
- Serve with fresh strawberries and a drizzle of pure maple syrup. For an extra special treat, top with a dollop of Whipped Coconut Cream and an extra sprinkle of cinnamon.
Since waffle irons come in all shapes and sizes, and some run hotter than others, I recommend cooking one test waffle first. By cooking just one waffle to start, you’ll be able to better determine the perfect cook time based on your particular waffle iron without potentially under- or over-cooking a whole batch.
Can I use almond or walnut milk instead? Coconut seems to make my dermatitis worse (perhaps from the high saturated fat).
Absolutely! Any milk will work just fine! Enjoy! 🙂
I thought honey and maple syrup were not allowed on the Whole30 plan. Am I mistaken? Your waffle recipe sounds delicious!
Hi, Annette. You are absolutely correct that sweeteners of any kind are not permitted on Whole30. In addition, baked goods (even if they do contain compliant ingredients) are also not permitted on Whole30. So, you are correct that this is not a Whole30 compliant recipe, which is why this recipe is not labeled as Whole30-compliant. You can find all of my Whole30-compliant recipes in the “Whole30” subsection under “GF Recipes.” Here’s the direct link: http://thenourishinghome.com/whole30-recipes/
Like many bloggers who partner with the official Whole30 program, not all of my recipes here at TheNourishingHome are Whole30-compliant, just the recipes that are specifically labeled as “Whole30” are appropriate for the Whole30 program. Incase you missed checking out my About page, I am a gluten-free, grain-free food blogger and cookbook author, so you will find that my recipes are compatible with the majority of grain-free diets and many are also Whole30 compliant as well. But again, be sure to check the labels, as I always say “Whole30” in the recipe title, if it’s a Whole30 compliant recipe.
Hope this helps to clarify! With blessings to you, Kelly 🙂