Post image for Grain Free Waffles; Guest Post From Against All Grain. (Gluten/Dairy/Refined Sugar Free)

Grain Free Waffles; Guest Post From Against All Grain. (Gluten/Dairy/Refined Sugar Free)

by Brittany on June 21, 2012

 My dear readers, this month has been extremely busy for me with lots of travel. Making it difficult to spend as much time as I would like developing new recipes to share. In light of this I enlisted my sweet and incredibly talented friend Danielle Walker to create a new recipe just for you!  Danielle blogs at Against All Grain- which is one of my absolute favorite websites for recipes in this genre! Be sure to check out her site, I promise it will be a thrilling experience.

Enjoy this unique waffle recipe!


I am thrilled to be guest posting for Brittany today. I’ve been prowling around her site for some time now admiring all of the mouth watering desserts, and was honored when she asked me share a grain-free recipe with all of her readers.

 These waffles came to fruition after my first failed attempt at my now favorite sandwich bread recipe. The batter reminded me of that of waffles, so I dusted the cobwebs off of my Belgian waffle maker and gave it a go. My husband is skeptical of grain-free pancakes and waffles after tasting quite a few versions I’ve tried from various websites, so I really wanted to surprise him with this one. They turned out perfectly: slightly crunchy on the outside, and moist and fluffy on the inside. After his first bite, he told me that these were the closest to “regular food” that I’ve ever made. That’s quite a compliment in my book as it’s always my goal for us to feel satisfied with our grain-free meals, and not left feeling deprived or missing the things we used to eat. Our waffle maker will never collect dust again, as we now make these at least once a week! You can top them with your favorite toppings – be it fresh berries, bananas, coconut whipped cream, or pure maple syrup.

Be careful to check the waffles before your waffle iron signals they are done. After making these quite a few times, I’ve found that they are done as soon as I stop seeing steam and long before the indicator light turns green. Grain-free baked goods are always best cooked at slightly lower temperatures and tend to burn a bit quicker than regular flours if you’re not careful. All waffle irons differ in temperature and cooking times, so just keep a close eye on them!


(makes 6 large Belgian waffles, will make more in a smaller iron)

3 eggs
1 cup raw cashews
1/3 cup almond milk (or any non-dairy milk)
3 tablespoons honey or maple syrup
3 tablespoons coconut oil, melted
¼ teaspoon salt
¾ teaspoons baking soda
3 tablespoons coconut flour

  1. Preheat your waffle iron.
  2. Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. A high-speed blender isn’t necessary (I use a simple Waring blender), although it will make the process easier. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
  3. Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
  4. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
  5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
  6. Repeat until the batter has been used up.

Eat these immediately for the best flavor and texture, but they will also reheat well in a toaster.



Danielle Walker is the author and creator of the grain-free recipe blog, Against All Grain ( She has amassed over 120 grain-free recipes that are also free of refined sugar and lactose. She is first and foremost a devoted wife and loving mom to her wonderful husband and rambunctious toddler, but finds joy in her spare time developing tasty recipes for those on restricted diets.  Using grain-free flours such as coconut and almond flour, she creates familiar comfort foods that leave people with food allergies feeling satisfied rather than deprived.  Her passion is to share with everyone that eating a diet of real, healthy foods does not mean living in a world of bland and uneventful food.

All of the recipes on Against All Grain are grain-free, gluten-free, refined sugar-free, and low to minimal dairy.

Be Sociable, Share!
  • Tweet

{ 35 comments… read them below or add one }

Beth @ Tasty Yummies June 21, 2012 at 3:33 pm

Wow these waffles are absolutely beautiful and I love how simple they are. I cannot believe they are totally grain-free. The compliment your husband gave about it being close to “real food” sounds just like something my hubby would say. He is constantly saying things like “wow, normal people could eat this and not know the difference”. hahah!


Caralyn @ glutenfreehappytummy June 21, 2012 at 3:59 pm

Gorgeous waffles! they sound absolutely delicious! i also love Danielle’s blog — her recipes are so fabulous and photographed beautifully! thanks for sharing!


Amy June 21, 2012 at 4:11 pm

Could you substitute another nut…say macademia? We’re allergic to the cashews, unfortunately. :(


Brittany June 21, 2012 at 4:14 pm

Hi Amy! I’ll ask Danielle- but I’m guessing that another nut would probably work!


Amy June 22, 2012 at 11:36 am

Thank you! :)


Alyssa June 27, 2012 at 2:58 pm

I made these today with macademia nuts because I didn’t have cashews and just couldn’t wait to make these any longer. They turned out AMAZING! Give them a try with macademias! You won’t be sorry.


Renae June 21, 2012 at 4:57 pm

These look fantastic! Do you think an egg replacer work (Ener-G)?


Alyssa | Queen of Quinoa June 21, 2012 at 5:11 pm

Can I just say, wow! These look absolutely amazing – light, fluffy and you would never know they are gluten-free. With a boyfriend who still eats gluten-free (I’ve been living gfree for almost two years with an intolerance), he loves it when I make recipes that taste “normal”. We love having waffles on Sunday and have been using my gluten-free flour blend (with toasted quinoa flour), but I like that these are grain free. Will definitely be testing them out :) Danielle has the best recipes!!


Alexis June 21, 2012 at 6:41 pm

Mmm those look so good. Could you just do them as pancakes for those of us w/o waffle irons do you think?


Paula December 30, 2012 at 4:13 pm

Just made them into pancakes, they were very good. I cooked them at a low temp. and added another 1/8 of a cup of milk ( I use coconut milk) They worked as pancakes better once I thinned them with the extra 1/8 cup of milk. They did work just the way they were but the pancakes were really thick, so the first few were not done on the inside that’s why I lowered the temp and then they worked great. So if you want fluffy thick pancakes use the recipe as is just cook them at a low-med temp – otherwise thinner pancakes add the extra milk.


Alex@Spoonful of Sugar Free June 21, 2012 at 6:56 pm

O my goodness, these look amazing!!! They look just like the waffles you could buy at IHOP :P I need to buy some cashews-thank you!!


Marty June 21, 2012 at 7:46 pm

Too bad they have eggs in them. They look great will have to try a substitute.


Dawn @cuter than gluten June 21, 2012 at 8:36 pm

Sounds really cool. I think I will give these a try. I am always trying to make crazy things in my waffle iron after becoming a fan of the Waffleizer blog. Hopefully your waffles won’t stick too much. Can Cashew butter be used as a sub for raw soaked cashews? Just curious- I have the raw ones here.


Annette Landers June 21, 2012 at 9:48 pm

Lovely!!! My daughter has been WANTING waffles for a couple weeks now~ this is my answer!! Perfect! You mentioned coconut whipped cream??? Do you have a recipe for that ? And… other question- could or have you ever substitued the cashews with another nut? Wonder if almonds or pecans would work? Thank you!!


PAT June 21, 2012 at 11:12 pm

These waffles sound absolutely delicious. I was ready to make the recipe for dinner tonight, but I realized I didn’t have a waffle iron, but I will have one by tomorrow.


Jonathan June 24, 2012 at 5:55 pm

Yum! I always love how “mistakes” often yield the greatest discoveries. Thank you for this beautiful guest post, Danielle!


Platipus03 June 25, 2012 at 5:44 am

Didn’t have coconut flour and used almond meal instead – absolutely delicious!!! Thanks for sharing.


Melody June 26, 2012 at 2:47 am

Has anyone tried to cook ahead and freeze them…then toast them for breakfast?..looking for a quick paleo breakfast option for the hubby. :)


Stephanie - Epic Beauty Guide June 28, 2012 at 10:30 pm

Melody, I have done that for my fiance, but with a slightly different gluten-free recipe (there were no nuts in it) and they froze perfectly! I toasted them in my little counter top toaster and they were nice and crispy.


Kristen August 16, 2012 at 9:00 pm

Melody, I made a double batch of these, exactly as the recipe is stated above. They froze perfectly and reheated great in the regular toaster. After re-heating, they are a touch on the dry side, but add some grass-fed butter or applesauce, and they perk back up!


Wendy June 30, 2012 at 8:45 pm

This worked great! I used Macadamia nuts and canned coconut milk, since I had those on hand. The waffles were light and fluffy! I topped them with almond butter, fresh blueberries, and a touch of maple syrup, and my 4yo called it blueberry pie. I just wish I had a better waffle iron- it makes HUGE waffles (only 4 from this recipe), and while it is easy to not burn them or anything, it has never worked to get the outside crispy.


madeline September 5, 2012 at 11:47 am

I just want to say thank you ! my son who (7yrs old) is on a gf-cf -sf and gain free diet was so happy to have ur waffles. He said it was delicious ! Thank you ! u dont know how long i was looking for the Right waffles for him.
Thank you !!


harpchick September 22, 2012 at 10:46 pm

I used blanched whole almonds in place of the cashews and it turned out perfectly. Thanks so much for the recipe!


Gwen B. September 22, 2012 at 11:12 pm

Tried these tonight and they were AMAZING. Went right back and made a second batch for the freezer. I’ll reheat them one morning before school. If they reheat well, next time, I’m going to do this recipe x 4 so we’re stocked up. They’re THAT GOOD. Thanks for sharing.


Danielle September 27, 2012 at 8:51 pm

Thanks everyone! So happy you enjoyed them :)


Randa September 29, 2012 at 1:54 pm

Hi there! Made these this am using my immersion blender, and I’m not sure if there is a different science with that mechanism but my batter was thick like thick mashed potatoes. I added in more coconut milk to get it looser. The waffles tasted yummy, but I bet in a regular blender would have been more smooth & creamy (translating to light & fluffy once cooked in waffle-maker).

Question: were the cashews supposed to be soaked beforehand? I didn’t, but am wondering if that could account for the thicker consistency of my batter.

Thanks for the recipe! :) We enjoyed our waffles this am.


Randa October 3, 2012 at 4:23 pm

Just wanted to pop in and clarify that, despite the amazing similarity of our names, the commentor below me (Randi) is not me! :)

I would love to hear back on whether or not Danielle used soaked or non-soaked cashews, and if anyone else tried the recipe with an immersion blender and got it to work as-is without the extra liquid. I’ve had a food processor on my wishlist for a while… maybe I just need to bite the bullet on that.


Randi September 30, 2012 at 1:11 pm

I have made these twice now and they are awesome! Thanks for the recipe!! I use my vitamix and the batter mixes up in seconds!


Lauren October 16, 2012 at 2:59 pm

Has anyone tried making these as pancakes, rather than waffles? I’ve made them many times as waffles (THEY ARE AMAZING), but sometimes I just don’t feel like hauling out my waffle iron… think it would work?


Laura G. March 20, 2013 at 2:15 pm

I made this waffles for dinner. We are fairly new to Paleo (grain free/dairy free) eating and we are trying new recipes. He said this waffle recipe is his FAVORITE Paleo recipe to date! Thank you for this awesome and healthy waffle recipe! It will be a staple in our home.


momof6 April 24, 2013 at 12:18 pm

Can you use cashew butter instead of the raw cashews?


Debra April 27, 2013 at 1:18 pm

Made these this morning for breakfast. Me, kids and even chef husband loved them! I used a vitamix, so the cashews were super ground up. Thanks!


Vashti August 10, 2013 at 4:15 pm

WOW WOW WOW! I loved these, so amazingly delicious!!!! I didn’t even need syrup, they were perfectly sweet and soft and fluffy. This recipe is a keeper <3


Sarah August 19, 2013 at 12:58 am

Could you substitute Unsalted but roasted cashews?


Radha August 24, 2013 at 5:08 pm

These are so f’n gooood!! I’m mad I have to share them with my tots lol


Leave a Comment

Previous post:

Next post: