Serves 4

Ingredients

• 32 g coconut flour
• 32 g almond flour
• 32 g coconut, unsweetened, finely shredded
• 2 tbsp. artificial sweetener
• 0.5 tsp baking powder
• 0.5 tsp salt
• 5 large eggs, lightly beaten
• 50 g coconut oil, melted
• 170 ml milk, or almond milk
• 110 g frozen blueberries
• Coconut oil, for the waffle iron

Method

1. Preheat waffle iron.
2. Preheat oven to 110°C or Gas Mark ¼.
3. In a large bowl, whisk together the coconut flour, almond flour, shredded coconut, sweetener, baking powder and salt.
4. Stir in the eggs, melted coconut oil and milk.
5. Carefully fold in blueberries.
6. Once the waffle iron is hot, grease generously with coconut oil and then spoon about ¼ of the batter into the hot iron.
7. Spread evenly over iron with the back of a spoon. Cook for 4 to 5 minutes or until golden brown.
8. Once cooked, transfer to a baking sheet and keep warm in oven.
9. Repeat with the remaining batter to make three more waffles.
10. Serve with extra blueberries.

Chefs Tips

• Recent research has found that along with some other berries including raspberries and blackberries, blueberries can help to regulate blood sugar levels in people that have already been diagnosed with type 2 diabetes.
• People who consumed three servings of low GI-fruits a day saw a significant improvement in their blood sugar regulation over a three month period.

Nutritional Value

(per serving)

Calories 234 kcal
Total Fat 17.4 gm
Saturated Fat 10.5 gm
Carbohydrates 33.3 gm
Fibre 4.8 gm
Protein 11.5 gm