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Hello folks… the time has come for a little change, but just the name and branding. Five and One will now be PLACE.
PLACE captures the essence of this blog that focuses on NESTING, CREATING, and NOURISHING and I hope you all continue to follow along. You can find me here on the blog, as well as the following social media outlets.
Welcome to PLACE!
These waffles have been a lifesaver on rushed school mornings and are packed with protein. One (or even 1/2) of a waffle each, topped with fruit, is usually enough for the hungry crew. This is one of those recipes (loaded with eggs) when I wish we raised chickens. Recently I joyfully accepted an overabundance of fresh eggs from my sister so I used them to make and freeze batches of these waffles. It’s so worth it to have these in the freezer ready to take out and pop in the toaster. I’ve tried several different flour combos testing the recipe and this one’s a favorite! The original recipe, including eggs, yogurt and flour, came from my mother- in-law and is also delicious, but since we’re limiting grains and dairy I adapted it to include nut flours and coconut milk. ENJOY!
- 6 eggs
- 1 c. canned coconut milk
- 1/2 c. coconut oil (warmed to liquid)
- 1 t. extract (lemon, orange, or vanilla)
- 1 banana mashed
- 3/4 c. almond meal
- 1/2 c. coconut flour
- 1/2 t. cinnamon or chinese five spice blend
- dash of salt
- Whisk together wet ingredients and the mashed banana. In a separate bowl, mix dry ingredients - almond and coconut flours, spice, and salt.
- Heat waffle iron and wipe with coconut oil to prevent sticking. Nut flours tend to cook up quick so watch the waffles and take them out early if they are browned and ready.
- Makes approx. 5, 7" round belgium waffles. Usually on school mornings one or 1/2 of these waffles is enough for the kids.
- I normally double or triple the recipe to have extra to freeze.