Hazelnut Waffles With Mixed Berry Syrup!

Feb 16, 2014 | Food-Shui

hazlenut waffles

I have had an eye on Paleo & Specific Carbohydrate Diet friendly waffle recipes for some time now, given that I can’t eat grain or any type of flour that seems appropriate to waffle-cookery. Finally a friend offered up her waffle cooker on loan so I could test out a few and the results were astonishing once I found my way to my personal waffle nirvana! 

The base of my most successful recipie was learned from Against All Grain’s Macadamia Waffles.   Her waffles are divine just as they are.  In this situation, I revamped not because anything was missing or wrong, but I wanted something a bit earthier, as though I were having a multigrain waffle of years gone by.  Plus, I do not love coconut flour in most cases (a personal thing), so I all but eliminated it.  Next go-round I will try without any coconut flour and I think it will still work great.  I also used raw hazlenuts (more toasty for my taste) and many more nuts.  There is a bit more honey.  I also cook them a bit longer.

Ok, I do suggest you try the Macadamia Waffles in all their excellence.

And, without further ado, a quick Hazelnut Waffle recipe that will wow even the most grain-loving of your friends and family.

Hazelnut Waffles

  • 1 1/2 cups of raw hazlenuts (all of you in the US, Trader Joe’s is selling these now & they are great!)
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1/2 cup coconut milk (I used Trader Joe’s light coconut milk)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp of pure vanilla
  • 3 jumbo eggs
  • 1 tablespoon coconut flour

I put it all in a big high-speed blender. A sturdy regular blender should do the job, but a high speed blender really grinds the nuts.

Blend until smooth.

Heat up your waffle iron and let the batter sit a few minutes (the coconut flour will absorb liquid and make the batter thicker).  You can brush on some oil with a clean BBQ basting brush, or use a small piece of paper towel with a few drops of oil on it to grease the waffle machine. I put mine on the medium setting once it is properly oiled.

Once your waffle maker is ready to go, spoon the batter into the center of each waffle area on the maker, filling each section halfway (*the machine will press it when closed to cook and the batter will spread to fill the emptu space).  I actually make mini mountains in each square of mine, and they  spread our to make nearly-full sections of the machine.

Close the lid and wait about 30-40 seconds.  Then start peeking at the waffle progress.  I actually let these cook for about 4 minutes per batch, maybe longer, until they were golden and truly cooked through.  You might take even longer. These are far more cake-like than crispy, but they will be gummy if you don’t let them cook for a good while on a medium to low setting.

Once they are done, pop them out of the machine.  I feel so victorious when each batch is complete!

These made 5 very large waffles in my machine, and though I did eat three, the average person will find one to be a whole lot!

You can serve just like this, with some grass-fed milk butter and honey or with a fruit sauce.

Mixed Berry Syrup

In a saucepan, eat up a 12 oz package of frozen organic berries, 2 tbs of grass fed milk butter and 1/2 cup honey on low heat.  Simmer until it gradually reduces down to a syrup, about 30 minutes simmering away, stirring occasionally.  You can strain out the seeds for the berries if you’d like, but just toss this on the plate straight from the skillet.

Enjoy!  xoxo Dana



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  1. Sophie

    I made these today and they were great. I substituted tapioca flour for coconut flour because I had it in the pantry from some gluten-free baking and they tasted great. Also I used the food processor and the batter was still a little gritty but after I cooked the waffles they tasted smooth. Great idea, thanks! Also, my toddler loved them!

    • danaclaudat

      omg that makes me so happy! thank you for the feedback!!!


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