Coconut Almond Low FODMAP Waffles

These Coconut Almond Low FODMAP Waffles are a delightful fusion of tropical and nutty flavors, offering a light and airy texture with a hint of sweetness. Made with gluten-free flour and almond milk, they are perfect for breakfast or brunch. The delicate coconut flavor pairs beautifully with a touch of vanilla, while the waffles maintain their low FODMAP status, making them safe for sensitive stomachs. Serve them with a drizzle of maple syrup and fresh strawberries for a refreshing finish.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup almond milk (unsweetened)
• 2 large eggs
• 2 tbsp melted coconut oil
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, mix the gluten-free flour, shredded coconut, baking powder, and salt until well combined.
2. In a separate bowl, whisk together the almond milk, eggs, melted coconut oil, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; small lumps are okay.
4. Preheat your waffle iron according to the manufacturer's instructions.
5. Lightly grease the waffle iron with a small amount of coconut oil or non-stick spray.
6. Pour the appropriate amount of batter onto the preheated waffle iron and cook until golden brown and crisp, about 3-5 minutes.
7. Repeat with the remaining batter, adjusting cooking time as needed.
8. Serve warm with fresh strawberries and a drizzle of maple syrup.