Batch-Cooked Almond Waffles (great for freezing)

Servings: 24 Waffles



  • 5 cups blanched almond flour
  • ½ cup coconut flour
  • 1/2 tbs. baking soda
  • 1 tsp. cream of tartar
  • ¼ tsp. sea salt

Everything else

  • coconut oil for greasing waffle iron
  • 6 large eggs
  • 1 cup almond milk or full-fat coconut milk
  • ¼ cup melted coconut oil
  • ¼ cup unsweetened apple sauce
  • 1 tsp. vanilla extract

Combine batter ingredients in a bowl. Preheat a waffle iron and lightly brush with coconut oil. Place all the ingredients in a blender or food processor in the order listed; eggs, almond or coconut milk, coconut oil, applesauce, vanilla. Blend on high for 30 seconds. Scrape the sides of the blender container with a spatula and blend again until smooth. Pour batter into the waffle iron in the amount recommended in the manufacturers instructions, and close the lid. Cook until the indicator light comes on. Repeat until all of the batter is used.

Recipe adapted from Danielle Walkers. “Freezer Waffles.” in Against All Grain. Gluten-free, Dairy-free, and Paleo Recipes to Make Anytime. pg. 66. Print.


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