Egg Free Paleo Waffles
Serves: 4-5 small servings
  • ¾ cup cassava flour,available here
  • ¾ cup water
  • ½ cup coconut butter (also called coconut manna), available here
  • ½ cup avocado oil, melted lard or melted coconut oil
  • 2 teaspoons sustainably-sourced gelatin, available here
  • ¼ cup coconut flour (you can get a free bag of coconut flour here!)
  • 2 T. coconut sugar
  • 1 T. apple cider vinegar
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • ¼ teaspoon sea salt
  1. I use a high-powered blender to make this recipe. If you wish to double the recipe or prefer another method, feel free to use a large mixing bowl and electric beaters.
  2. Combine water, coconut butter, avocado oil (or preferred fat), apple cider vinegar, coconut sugar, cinnamon and sea salt in a high-powered blender, processing on medium speed for about 10 seconds.
  3. In a medium bowl sift together cassava flour, gelatin, coconut flour and baking soda.
  4. Add dry ingredients to blender and process briefly, until incorporated, 5-8 seconds. The mixture will be thick. If any wet ingredients remain around the edges, use a rubber spatula to briefly fold them in.
  5. Spoon batter into well-greased, hot waffle iron. Cook longer than the usual allotted time for traditional waffle recipes, about 8-10 minutes.
Regarding safe waffle irons, it’s hard to find one made with natural materials. Ideally we’d all use the shallow cast iron (not cast aluminum) waffle irons. I, however, do like this Belgian-style ceramic-coated one, with an awareness that even its coating won’t last forever. So watch for damage; it may need to be replaced before that becomes an issue.
Recipe by Empowered Sustenance at