Have you ever tried to bake up some grain free goodness? Likely you ended up with grain free but not so good results. I know I have. Every new grain free recipe feels like a gamble. How will this recipe turn out? Good? Edible but not quite like the real thing? Or just a huge waste of time and ingredients? This time fear not. These pecan waffles are the best!
I adapted this recipe from Eat Well Feel Well. Eat Well Feel Well is one of my favorite grain free, and Specific Carbohydrate Diet (SCD) complaint, cookbooks. If I’m trying to maximize my chances for tasty grain free results, or make a special meal, this is the cookbook I turn to. These pecan waffles are quite filling. For the best results use a food processor or blender.
2 cups unsalted raw pecans (use soaked nuts if you can), or pecan meal
1 stick butter- melt 6 Tlbs for the waffles. Use the rest for greasing the waffle iron.
1/4 cup honey
1 1/2 tsp vanilla extract
1/2 tsp baking soda
pinch of salt
Preheat your waffle iron. Warm up your oven (200F) if you want to keep them warm or just serve as they’re ready.
If using whole pecans grind them into a fine meal in the food processor, otherwise place the pecan meal in the food processor. Add the rest of the ingredients. Blend well-till smooth and then run the food processor a bit longer for best results.
Grease your iron. Add 1/4 cup batter and cook until the waffle is golden brown. Keep warm or serve. These waffles cook a little faster than regular waffles so keep an eye on them until you get a feel for how long they take.
Top with honey cinnamon “syrup” and bananas sautéed in butter and a touch of coconut oil. For the syrup combine 1 cup of honey with 1 Tlb cinnamon.
Freeze any leftovers. I think they’re tasty right out of the freezer but you can thaw them and reheat them as well.