I still have quite a while before I get responses from my application to colleges since I applied for next fall. With extra spare time in my hands I’ve been thinking about doing a 2nd cookbook. This time it would be a cookbook with recipes inspired from my 2 month trip to Europe. I got a great response from my Instagram followers but what do you guys think about it? Please let me know in the comments.
All I know is that the photography and recipes for this new book, if it does come to light, will be my very best so far. Looking back at my photography from my first cookbook makes me realize how much I have adapted in terms of understanding my camera, light, and styling. Since I’m self taught I feel that I’m constantly learning, and now finally finding my own style niche.
Moving on to these waffles, because waffles are important to. My house is still overflowing with cookbooks, possibly to the point of needing a dedicated book shelf like my friend Michelle from Nom Nom Paleo. My latest addition was Every Day Grain Free Baking by Kelly Smith. I was flipping through her book and stopped on the waffles and didn’t even bat an eye before I had my waffle iron preheating.
I’ve never been much of a waffle fan, instead I’m more of a pancake person. A while ago my brother taught me the best way to enjoy pancakes, which was with either peanut butter (now almond butter) scraped on top of each pancake, then drizzled with maple syrup. Despite my effervescent love for pancakes I decided to give waffles a go again (technically I already did in Belgium). After making them, I’ve gotta say that waffles may be going head to head with my pancakes.
Make sure you enjoy this with a generous serving of coconut cream and a nice drizzle of maple syrup. A nice sweet, creamy, and fluffy touch for every bite.
- ⅓ cup coconut milk or heavy cream
- 1¼ cups blanched almond flour
- 3 tablespoons coconut oil plus more for greasing
- 1 tablespoon honey
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- pinch of salt
- 3 large eggs
- maple syrup for drizzling
- 1 can worth of coconut cream (here's how to get it)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Heat a waffle iron.
- Place all liquid ingredients including coconut oil but excluding the eggs for the waffles in the blender. Pour the dry ingredients on top and blend on low for 20 seconds, scraping down the sides if necessary, until fully incorporated.
- Add the eggs and blend for 20 seconds on low and then on high for another 15-20 seconds.
- Melt some extra coconut oil in a bowl and brush the waffle iron generously with it. Pour batter evenly over the waffle iron (be careful not to overfill or else it will overflow when you close the waffle iron), close and cook it for 3-4 minutes or until golden brown. Remove the waffles with a fork and place on a cooling rack. Repeat until all the batter is used.
- Add all of the ingredients for the coconut whipped cream in a medium bowl and whip with beaters on high until light and fluffy, about 30 seconds to 1 minute.
- Serve the waffles with a generous amount of cream and a drizzle of maple syrup.
I love your idea for your second cookbook. 🙂
Hi Josh,
I’m very excited about the possibility of you writing another book! I love your first cookbook and it is one of the most beautiful cookbooks I own (and I have 100’s!!). I hope you are able to write this book and good luck with college.
Linda
Boo, my waffle maker bit the dust a couple on months ago. Must get a new one!
These waffles were really good! Even my anti-paleo 16 year old son loved them!
Great Idea, all the best and good luck.May i ask what will you be studying?
I applied for many things but the things at the top of my list are Business or Journalism.
I would love to see another cookbook! I am impressed by all you’ve done and how lovely the first cookbook is. I have a dedicated bookshelf for all the cookbooks I have, but I may have to get rid of the ones I never use to make room for all the new ones! Keep up the good work and experimentation. I love trying these new dishes and knowing that I am eating more healthy than ever.
Would love to see a second cookbook – I adored your first one! I enjoyed following you through Europe and the food looked phenomenal so a cookbook based on your travels would be awesome.
you have a constant fan here, I look forward to every post. Loving your cookbook and really looking forward to seeing where you go with your talents, you are a pleasure follow, thanks for sharing.
I will surly buy your new cookbook if you are planning to publish it. And also will buy some more copies for many birthdays of my friends like I did with the first one. Because. Your cookbook is most beautiful cookbook that I have. I am constantly returning to it cause the recipes looks so glamrous yet they are so clever, simple AND amazingly tasty! And, and, and! You can cook them in a REAL life. Even in Croatia. Because. Photography is pure art, and when you see your pictures of food you are so looking forward to make that recipe. Hope that your call of your life will be food cause you make pure art from it and I am sure you ll be famous very soon if you continue to develop your cooking and photography skills.
Good luck!
If it’s as special as your first cookbook, .. I am all in! My family enjoys all the recipes we have made from it!
These look great. However, I can’t make them until I get a new waffle iron since mine recently bit the dust. Would like something Teflon free–do you have any recommendations?
We have enjoyed your recipes very much however we had trouble with this one. Found the batter hard to blend even in the Vitamix. Wondering if more liquid might be needed. We compensated by adding extra melted coconut oil. Any other suggestions? Our almond flour was finely ground Bob’s Red Mill. Thanks!
Hey Susan, I’m so sorry about that! I forgot to add the coconut milk to this recipe, it’s updated now. My apologies, it was a huge mistake on my part.
I understand the “waiting around” for college decisions to come out feeling. I’m in the midst of it haha. I love your food styling and photography! I also just bought a can of coconut cream from Trader Joe’s and was wondering what to do with it, so this will definitely have to be made this weekend.
I made these this past weekend and have to say that hands down these are the BEST Belgium waffles period- gluten free or not. My husband and I raved about them! The recipe that you posted and your photos made me order a waffle maker so that is saying a host of things. Thank you for sharing!