Macadamia Waffles with Fruit Syrup

Macadamia Waffles with Fruit Syrup Macadamia Waffles with Fruit Syrup


3 eggs
1 cup raw macadamia nuts
½ cup coconut milk
3 tablespoons honey or maple syrup
3 tablespoons coconut oil, melted
3 tablespoons + 1 teaspoon coconut flour
¾ teaspoons baking soda
½ teaspoon vanilla extract
¼ teaspoon salt

For the Syrup

2 peaches, pitted and sliced
2 plums, pitted and sliced
½ cup cherries, pitted (frozen or fresh)
¼ cup honey
½ teaspoon vanilla extract
½ teaspoon lemon juice


Place all of the syrup ingredients in a saucepan and simmer over medium heat while you prepare the waffles, or about 15 minutes. Keep it at a low but constant boil to bring out the juices from the fruit and reduce the syrup.

Preheat a waffle iron to the lowest setting.

Add all of the ingredients to a blender, making sure to put the liquids at the bottom for easier blending.

Blend on low for 30 seconds, then increase the strength to high and continue blending until completely smooth, about another 30 seconds. If you do not have a high-speed blender, it may take a bit longer and a couple of times of pushing the batter down the side of the jar with a spatula.

Spoon the batter into the waffle iron, filling half way full and spreading evenly over the mold.

Cook on the low setting for 45 seconds to a minute, until the steam stops rising from the machine and the waffles easily release with a fork. Keep the waffles in a warm oven while you finish the batter.

Allow the syrup to cool and thicken for 15 minutes before serving.

AUTHOR: Danielle Walker

Check out Kate McMurray’s review of this cookbook

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