You can pick up an inexpensive heart waffle iron at most big box stores, but any waffle maker will do!
If you can’t get your hands on one locally, here is one I found on Amazon–> http://bit.ly/HeartWaffleMaker
- 4 tablespoons organic butter or ghee, softened
- 6 eggs
- 1/3 cup coconut flour
- 1/3 cup almond butter
- 1 small banana
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 cups strawberries, stems removed and quartered
- 1/4 cup water
- 1/4 cup raw honey
- 1 can coconut milk
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla
- Place can of coconut milk in the refrigerator for a couple of hours.
- In a small saucepan, cook compote ingredients on medium. As the mixture heats up, take the back of your spoon and “smoosh” the strawberries against the side of the pan until desired thickness. Remove from heat and let thicken. If mixture gets too thick, just add a little water and stir.
- Preheat waffle iron. Blend waffle ingredients until smooth. Pour the appropriate amount of batter in your waffle maker. Yields about 12 heart waffles or 6 Belgium waffles.
- For the whipped topping, remove the “solid” portion from the top of the coconut milk and add to a mixing bowl. (You can save the liquid portion for a future smoothie or popsicle). Add maple syrup and vanilla. Blend until fluffy.
- Plate the waffle. Garnish with compote and strawberry slices (optional). Top with whipped topping.