The perfect brunch or hearty breakfast, I love these waffles as they're easy on the carbs and a great side to eggs. You can also serve for lunch with a big helping of rocket, heirloom tomatoes, goat's feta and smoked salmon.
1/2 cup of almond flour
1 tablespoon of psyllium husk
Pinch of pink Himalayan salt
1/2 teaspoon of baking powder
1/2 teaspoon of apple cider vinegar
Blitz everything in a food processor and set batter aside. Set waffle maker to medium heat and brush a little coconut or extra virgin olive oil on both top and bottom plates. When waffle maker has reached the set temperature, pour batter into centre and quickly spread outwards with a spoon to 2-3cm from the edge. Wait 6-7 minutes until no more steam escapes and serve with eggs, extra avocado and fresh basil leaves.