Ingredients

· 2 eggs

· 1 cup + 2 tablespoons cassava flour

· 1 cup unsweetened almond milk

· ¼ cup unsalted butter

· 1 tablespoon baking powder

· ½ teaspoon sea salt

Method

In a blender, add all ingredients and blend until well combined, smooth and thick. Preheat a seven-inch round waffle iron and mist with cooking spray. Spoon ½ cup batter per waffle into waffle iron and follow the instructions for cooking. Let cool completely in a single layer on a wire rack. Refrigerate waffles for up to five days; or freeze on a parchment-lined baking sheet then transfer to a bag and freeze up to one month. Reheat in a toaster oven.