Paleo Pumpkin Waffles

Paleo Pumpkin Waffles

Total: 30 min, Active: 20 min, Yield: 4 servings

Satisfy your paleo cravings with these wholesome waffles, naturally sweetened with Pumpkin Butter, and Raspberries Chipotle Jam.

Ingredients:

• 12 ounces Raspberries Chipotle Jam

• 1 cup Pumpkin Butter

• 3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron

• 1 ½ teaspoons pure vanilla extract

• 6 large eggs, beaten

• 6 tablespoons coconut flour

• 1 teaspoon cream of tartar

• ½ teaspoon baking soda

Directions:

1. Whisk the Pumpkin Butter, coconut oil, vanilla, and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda, and ¼ teaspoon salt until no lumps of dry flour remain.

2. Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about ¾ths of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with Raspberries Chipotle Jam.