Simple Waffles with Cinnamon Honey and Orange Honey Butter

In order to stay on this diet, one must have recipes that are easy to prepare ahead of time, so you can eat healthy, while also trying to get out of the door early in the morning.  Creating a stockpile of food for your freezer is one way to accomplish this.  This recipe for waffles can be made in large batches, frozen and taken out when needed.  Add some Cinnamon Honey and/or Orange Honey Butter (recipes follows) with some scrambled eggs, and you have a breakfast that will last you until lunch.

I like the particular waffle iron I use, because it makes two, small-squared waffles that can be easily microwaved for 30 seconds right out of the freezer, and then they fit nicely in the toaster for a nice fresh crunchy waffle.  For this reason, I purposely under-cook them just a little so they will not burn in the toaster.

Waffles
1 cup almond flour
1 tablespoon coconut flour
1/4  teaspoon salt
1/4 teaspoon baking soda
4 large eggs
2 tablespoon honey
1 teaspoon pure vanilla extract 

Mix dry ingredients first, then add wet ingredients.  If too runny, either wait 15 minutes, or add a little more almond flour.  Cook for roughly 3 1/2 minutes using a waffle iron. 
I will make this recipe three times so there will be plenty waffles to freeze.  

Variations: Pecan Waffles--Toast 1/2 cup of pecans in 350 degree oven for 10 minutes.  Coarsely chop and add to waffle batter.  Blueberry Waffles--fold in 1/2 cup of lightly rinsed and drained frozen wild blueberries to the waffle batter.

Cinnamon Honey
1 cup honey
1 tablespoon cinnamon
Mix honey and cinnamon until well blended.

Orange Honey Butter
8 tablespoons butter, softened
5 tablespoons honey
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
With an electric mixer, beat the above ingredients together until fluffy.