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Mocha Almond Waffles

Mix all dry ingredients together (brown rice flour through coconut sugar) in a large glass bowl. Whisk to combine. Add in egg, almond extract, and almond milk. Whisk to combine. Next, add in coffee, 1/4 cup at first. Whisk to combine and check your batter. If it's too thick, add 2 tbsp coffee at a time to thin out the batter to your liking. My batter took the full 1 and 1/2 cups of liquid. Set bat. . .

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Servings: 5

Prep Time: 00:10

Cook Time: 00:15

Main Ingredients

1 cup brown rice flour

3 heaping tbsp coconut flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 tbsp cacao powder

1 tsp espresso grounds

2 tbsp coconut sugar

1 egg, beaten

1 - 2 tsp almond extract

1/4 to 1/2 cup brewed coffee or espresso (depending on what your batter needs)

1 cup almond milk

Preparation

1Mix all dry ingredients together (brown rice flour through coconut sugar) in a large glass bowl. Whisk to combine.

2Add in egg, almond extract, and almond milk. Whisk to combine. Next, add in coffee, 1/4 cup at first. Whisk to combine and check your batter. If it's too thick, add 2 tbsp coffee at a time to thin out the batter to your liking. My batter took the full 1 and 1/2 cups of liquid.

3Set batter aside. Preheat waffle iron. Grease with coconut oil before and between batches if necessary.

4When waffle iron is ready, scoop batter onto your waffle iron (I used a 1/3 cup measurement) and cook per your waffle maker's instruction manual, reaching your desired degree of doneness.

5When finished, remove from iron and cool waffles on a wire rack. Serve as desired. Enjoy!

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