Wednesday, 1-28-15

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Coconut Flour Waffles with Blueberry Compote

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  • For the compote:
  • 1 cup of fresh blueberries
  • 2 tbsp water
  • 1 tsp lemon juice
  • 2 tbsp coconut sugar
  • For the waffles:
  • 5 eggs
  • 1 tbsp coconut oil, melted
  • 2 tbsp honey
  • 1 tsp apple cider vinegar
  • 1/2 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1 tsp baking powder


  1. Turn on waffle iron, grease with coconut oil, and heat as instructed.
  2. In a small saucepan over medium heat, combine blueberries, water, lemon juice, and sugar, stirring occasionally for 10 minutes, then removing from heat.
  3. While compote is cooking, combine all wet waffle ingredients in a food processor.
  4. Combine coconut flour and baking powder in a separate bowl, then add slowly to wet mixture until all ingredients are well combined and a batter has formed (You want the batter to be THICK. Since density of coconut flour can vary from brand to brand, add SLOWLY, increasing or decreasing amount as necessary).
  5. Scoop batter onto waffle iron and use as directed.
  6. Pour compote over waffles and serve with grass-fed butter, maple syrup, or other desired toppings!

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