Paleo breakfasts are the best kind of breakfasts. They do such a great job at filling you up, keeping you satisfied, giving you energy, making you feel good afterwards (not bloated or uncomfortable), and at being incredibly delicious. Paleo is definitely my pick whenever I want to prepare a fun breakfast for my family on weekends or on special occasions; I’ll typically serve some sort of baked treat (waffles, pancakes, breads, muffins), protein (eggs, bacon, sausage), lots of delicious fruits, and a few beverage options (juice, smoothie, coffee).
My husband loves it…and when he is happy with food, I rejoice (BIG time.) One of the ways I show love is through the food I prepare; it takes lots of careful thought and work. From planning the menu (taking into consideration food allergies, diets and preferences), to setting the table, to grocery shopping, to prepping the ingredients, to preparing the food, to serving the food (making sure all dishes are done at the same time and that the food is hot when served) and to making sure the environment is the best it can be for the enjoyment of the food (the right music, the right room temperature, the right view, the right seating, etc.) It’s quite the production, isn’t it? Especially when there are multiple mouths to feed. But I love it. I enjoy it. And I know my loved ones love that I love it!
Today I am sharing with you the recipe to one of the baked goods I prepared for my husband this past weekend for breakfast. My Paleo Almond Flour Waffles with Maple Syrup and Berries were delish! They are very easy to make, they combine well with a large array of proteins and fruits, and are very fast to devour. Give them and try and let me know how you like them!
- 3 cups almond meal
- ½ cup unsweetened shredded coconut
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp sea salt
- ½ cup full fat coconut milk
- 4 eggs, whisked
- 2 tsp vanilla extract
- 2 tbsp honey
- Mix almond flour, coconut flour, unsweetened shredded coconut, baking soda, cinnamon and sea salt in a large bowl, and set aside.
- In a separate bowl, whisk eggs, coconut milk, vanilla extract and honey. Pour over bowl with dry Ingredients, and mix until no lumps remain.
- Cook per waffle maker instructions. Batter should yield 8 waffles, so divide accordingly.
- Serve right away with favorite toppings, or refrigerate for up to 4 days.
- Waffle maker
- Mixing bowls
- Measuring cups
- Measuring spoons