Cran-Raspberry Waffles

A sweet-tart way to celebrate your morning, Valentine's Day or any day!

For the printable recipe click here.

The monsters love all things tart. Before we were dairy-free, they loved unsweetened yogurt, and they’ll fight over lemon slices if I leave any lying around.

With bright raspberries, tart cranberry juice, and a hint of lemon, these pink, paleo waffles are right up their alley.

Want to tame the tartness? Sweetened whipped coconut cream (and/or a sprinkling of powdered sugar) will do the trick.

I use organic, cornstarch-free powdered sugar made from cane sugar. Is this paleo-friendly? Meh. It is the sweet, evaporated juice of a plant, minimally processed without the use of harsh chemicals, etc.--not too far of a cry from maple syrup or coconut sugar. Also, and more importantly, I use as little as I can get away with. Sugar is still sugar. Feel better steering away from sugar cane? Skip the powdered sugar, and sweeten some coconut cream with something you feel good about!

One bag of frozen raspberries, blitzed up in the blender with cranberry juice, pulls double duty in the batter and sauce. The waffles take on a muted mauve tone, while the sauce brightens and enlivens. Perfect for Valentine’s Day morning--or any day that could use a little whimsy.

Here's what you'll need:

• 12 oz frozen raspberries, thawed

• 1 cup cranberry juice

• ¼ cup melted coconut oil

• 1 drop lemon essential oil or 1 tsp finely grated lemon zest

• 1 cup almond flour

• ¼ cup coconut flour

• ¼ cup tapioca starch

• ¼ cup coconut sugar, divided

• 1 egg

• ½ tsp salt

• ½ tsp baking soda

• ½ tsp baking powder

• 1 tsp lemon juice

Here's what you'll do:

1. Blend the raspberries and cranberry juice together on high till smooth.

2. Over a small bowl, strain the raspberry mixture through a fine mesh sieve, pressing and stirring to separate all the deliciousness from the seeds.

3. Measure out 1 ½ cups of the strained mixture for the batter and reserve the rest for the sauce. Stir 2 T coconut sugar into the reserved sauce and set aside.

4. Preheat the waffle iron and whisk the measured raspberry mixture with the remaining ingredients.

5. Drop 3-4 T batter onto the hot waffle iron and cook according to manufacturer’s directions. I liket to use a 3-T cookie scoop for this.

6. Drizzle the raspberry sauce over the waffles and enjoy!

For the printable recipe click here.