Sweet, not savory -these waffles were tender and fluffy with prominent baking spice flavor - which was cozy, perfect for a slow Sunday morning. I found the recipe at The Saffron Girl and it worked so well, i didn't change anything, except to add in some cloves. Well done, they were gobbled up by two of us Next time, I will make at least a double batch, so I can put some away in the freezer for mid-week breakfasts and snacks!
I suppose you could leave out the sweetener and make a lunch-worthy savory sandwich sort of waffle... next time!
Ingredients, makes 6
1 cup grated zucchini (about one medium zucchini)
2 tablespoons coconut oil
1/4 cup + 1 tablespoon coconut flour
1/2 cup ground almonds (almond flour)
1/2 cup coconut milk (canned)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 tablespoon agave nectar (optional)
Preheat the waffle iron.
In a food processor or blender, pulse the zucchini, eggs, coconut oil, milk and agave until smooth.
Add the baking soda, spices, coconut flour and almond flour and pulse until well blended.
Pour a spoonful into each waffle iron, and bake according to waffle maker instructions. NOTE: for waffles with a more crispy outside, use coconut oil spray on the waffle irons.
Serve with fresh fruit, maple syrup, and i found a drizzle of coconut milk was delicious! Like peaches and cream!