Cinnamon Waffles with Cream Cheese Frosting

December 26, 2010 By Leanne Vogel July 22, 2015

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

Author: Leanne Vogel

Recipe type: Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep time: 10 mins

Total time: 10 mins

Serves: 4 waffles

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 pinchhimalayan rock 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)
¼ 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)

Instructions

Preheat waffle iron to a medium-high setting (we love our waffle iron from Superstore – Presidents choice brand)
In a large bowl mix almond flour, salt, baking soda, cinnamon, pecans, and flax
Separate egg whites and yolks
Combine yolks, coconut oil, honey, vanilla, and milk and mix with hand blender until fluffy
Combine flour mixture into yolk mixture and set aside
Beat whites until fluffy, fold into flour and yolk mixture
If needed, grease preheated waffle iron with coconut oil (ours doesn’t need it)
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.