~ 7 / 15 Servings
~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~
400 ml coconut cream
55 gr coconut flour
35 gr sesame flour
2 tbsp Psyllium Husk
1,5 tsp baking powder
Avocado oil and brush to oil the wafer.
Option : Put only 90 gr sesame flour and no coconut flour.
For 12 eggs = 15 waffles 12 eggs, 800 ml coconut cream, 110 gr coconut flour, 70 gr sesame flour (option Put only 180 gr of sesame flour and no coconut flour.) , 4 tbsp Psyllium Husk, 3 tsp baking powder
1/2 cup = 1 slot = 1 waffle
Preheat the waffle maker select the color of the waffle you want let heat.
Mix all the dry ingredient, Add the eggs and the cream mix well let set for 5 mins, put in jug.
Put some coconut oil on the waffle maker with a brush. pour one cup of mix per waffle slot, close the waffle maker wait for the beep.
Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
Let all waffle cool down keep 4 day in fridge or frozen for up to 3 month.
When you’re a hobbit you know, you can’t live without your breakfast, your Second breakfast and your Elevenses … Be honest it’s the only way to prepare yourself for the luncheon and all the others really vital meals of the day.
Here i regroup all my ideas to make the most of those capital meals, each particular recipe used are available here. Enjoy ! and don’t forget napping in between !