This gluten-free waffle recipe is a wonderful pre and/or post cleanse breakfast or snack.

These waffles are gluten-free, but they are made with eggs, making them entirely suitable as a lunch or dinner meal following the cleanse. Waffles are like bread or tortillas, so this traditional breakfast staple does double duty mixed with vegetables, greens, almond butter, hummus, and really anything you can think of adding!

If you’re on the regular 21-Day Clean Program, save these for when you’re finished, as they do contain eggs. Otherwise, this gluten-free waffle recipe is elimination diet-friendly and is simply amazing! I like to make waffles in larger batches and freeze the extras for later, so you can throw them in the toaster to have any time of day.

Enjoy!

Makes 6 waffles

Gluten-Free Waffle Recipe Ingredients:

1 1/2 cups almond flour

1/2 cup coconut flour

1 tablespoon baking powder

1/2 teaspoon sea salt

1 3/4 cup almond or coconut milk, unsweetened

6 tablespoons oil (olive, melted coconut, walnut, almond, etc.)

2 large eggs

Directions:

Mix all ingredients together until well combined and smooth.

Let sit for a few minutes while the waffle iron preheats. Use according to instructions for your waffle iron, generally pouring 1/2 cup onto the surface when the light indicates it’s ready.
Remove when the light changes (again, all according to your own waffle iron).

Keep warm if serving immediately or once cooled, freeze for later use.

Recipe and Photos: Jenny Nelson