Cinnamon Waffles with Cream Cheese Frosting

This years’ Christmas marked the first of many new experiences:

  • in laws meeting for the first time
  • first dinner party
  • first attempt at a three course dessert
  • cutting a ham
  • serving gluten and dairy free foods to the masses

I had started planning this event months in advance and had nailed down a Christmas Menu back in October. At the end of the night my 13 year old cousin said “If there’s ever a famine… I’m coming to your house” and then she passed out on the living room floor. That to me signaled success.

Our journey began with setting the white balance…

Prepping the table (which took hours)…

Searching, smiling, and dicing…

Measuring, prepping, baking, timing, eating (which I didn’t get to do much of what with being in the kitchen ALL night) and ended with hours of cleaning.

Images from top left: bacon wrapped figs & tofu miso balls, figs, herb dip, kale & white bean caesar salad, spicy cilantro hummus, bacon wrapped figs

The recipes for these and the other treats we enjoyed over the holidays will be posted in the coming days. First, lets start with the meal that fueled us for the exciting day:

Cinnamon Waffles with Cream Cheese Frosting

Ultra fluffy pancake or waffle mix sure to please anyone that’s skeptical of gluten free breakfasts. You’ll walk away the queen (or king) of the kitchen with this healthful approach to a classic dish.

Ingredients

  • 1 cup almond flour
  • 1 pinch salt
  • 1 teaspoon baking soda
  • ¼ cup chopped pecans
  • 1 teaspoon cinnamon
  • 1 tablespoon flax
  • 4 eggs
  • 2 tablespoon coconut oil (do not melt! Room temperature works great)
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond milk
  • 4 tablespoon cream cheese frosting (I added 3 tablespoon of almond milk to thin out the frosting)

Directions

  1. Preheat waffle iron to a medium-high setting (we love our waffle iron from Superstore – Presidents choice brand)
  2. In a large bowl mix almond flour, salt, baking soda, cinnamon, pecans, and flax
  3. Separate egg whites and yolks
  4. Combine yolks, coconut oil, honey, vanilla, and milk and mix with hand blender until fluffy
  5. Combine flour mixture into yolk mixture and set aside
  6. Beat whites until fluffy, fold into flour and yolk mixture
  7. If needed, grease preheated waffle iron with coconut oil (ours doesn’t need it)
  8. Spoon batter onto hot waffle iron (3 scoops to a regular sized waffle iron is more than enough). Cook until golden and drizzle with frosting.

Makes 4 waffles

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