Sunflower Seed Flour Waffles with Berry Compote

Ingredients

• 1.5 cups sunflower seed flour (finely ground hulled seeds)
• 0.75 cup coconut milk (full-fat, canned)
• 4 eggs
• 3 tbsp erythritol sweetener
• 1.5 tsp baking powder
• 1 tsp vanilla extract
• 0.25 tsp salt
• 2 tbsp olive oil
• 1.5 cups mixed berries (raspberries, blueberries, blackberries)
• 1 tbsp lemon juice
• 0.5 tsp cinnamon(optional)

Instructions

1. 1

   Preheat a waffle iron and brush lightly with olive oil.

2. 2

   Whisk the eggs vigorously until pale and frothy, about 2 minutes.

3. 3

   Whisk in coconut milk, erythritol, vanilla, and salt until fully combined.

4. 4

   Fold in sunflower seed flour, baking powder, and cinnamon until a thick batter forms. Rest 5 minutes to hydrate.

5. 5

   Cook waffles in batches per your iron's instructions until deeply golden, 4-5 minutes each.

6. 6

   Meanwhile, simmer berries with lemon juice and 1 tbsp erythritol over medium heat, crushing gently, until a thick compote forms, 8-10 minutes.

7. 7

   Plate waffles in stacks of two, spoon warm compote over, and serve immediately.