These gluten free waffles are made with delicious, anti-inflammatory, autoimmune friendly ingredients!

Scale

2 tbsps Coconut Oil (melted)

2 Egg

1/2 tsp Vanilla Extract

2 tbsps Maple Syrup

1 1/2 cups Unsweetened Almond Milk

1 1/2 cups Cassava Flour

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Sea Salt

1 cup Strawberries

Pre-heat your waffle iron to medium-high heat.
In a medium mixing bowl, whisk together the melted coconut oil, egg, vanilla extract, maple syrup, and almond milk. Set aside.
In a large mixing bowl stir together the cassava flour, baking powder, baking soda, and sea salt.
Mix in the wet ingredients to the dry ingredients and whisk until a smooth consistency is achieved.
Grease the waffle maker. Add the batter to cover the bottom of your maker, about 1/2 cup. Cook for three to five minutes or until golden brown. Continue with the remaining batter until it is used up.
While the waffles are cooking, add the strawberries to a blender or use an immersion blender, and blend for 20 to 30 seconds, until pureed.
Add strawberry puree to the waffles and enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately one waffle and 1/4 cup of strawberry purée.

More Flavor: Add fresh fruit, chocolate chips, or cinnamon to the batter.

Additional Toppings: Top with maple syrup, peanut or almond butter, coconut oil or butter, or additional fruit.

Make it Vegan: Use flax eggs in place of eggs.