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~ 7 / 15 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~

Ingredients

• 6 eggs
• 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

Steps

1. Preheat the waffle maker select the color of the waffle you want let heat.
2. Mix all the dry ingredient, Add the eggs and the cream mix well let set for 5 mins, put in jug.  
3. 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.
4. Take the waffle ready out and repeat part 4 ‘till there is mix in the jug.
5. Let all waffle cool down keep 4 day in fridge or frozen for up to 3 month.

Nutritional data

~ 1 to 6 Servings ~Time 30 min ~Preheat oven 150C~ 4 days in the fridge~

Ingredients

• 6 eggs

• 400 ml coconut cream

• 55 gr coconut flour

• 35 gr sesame flour

• 2 tbsp Psyllium Husk

• 1,5 tsp baking powder

• 2 tbsp sesame seed for topping

Steps

1. Preheat the oven @ 15oC.

2. Mix all the dry ingredient.

3. Add the eggs and the cream mix well let set for 5 mins.

4. Pour in tartelette or pancake mold.

5. Place in the oven and cook for 15-20 mins ‘till golden.

Nutritional data

~ 4 Servings ~ Time 30 min ~ 2 – 3 days in the fridge ~

Ingredients

• 50g coconut flour
• 2 tbsp Psyllium husk
• 1/4 tsp baking powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 40 ml avocado oil
• 225 ml boiling water  

Steps

1. Mix all dry ingredients. Add oil and boiling water stir thoroughly.
2. Allow to rise for 5 min. the dought should be firm (play-doh consistency) if too runny add psyllium husk if too firm add water.
3. Divide in 4 pieces into balls that you flatten with hands (or rolling pin) on parchement paper.
4. Fry in round pan over medium heat until it turn golden color.
5. Keep warm or reheat.

If don’t keep in shape, pre-cooked it in oven 10 min at 180C.

Nutritional data