Yep. This is a repost. How tacky….except that 1) I messed up the original recipe (and it took me almost 2 years to realize it…ha!) and 2) this recipe is badass. Enjoy!
Ross came home this weekend, which you have to understand is a rarity these days. I had him for 36 whole hours, so we kicked back, saw a movie, had dinner with a friend, and just enjoyed each other’s company. I never really imagined his civilian life would be this crazy–between the two of us we’ve been deployed five (yes, FIVE) times to either Iraq or Afghanistan, and never together. I guess that made us a little cocky when he left the service…Oh, sure, business travel is NOTHING!
Yeah, well, it’s hard. Really hard. It’s only been six months and I think we have physically lived together here in Colorado for a grand total of 10 days. I have a profound new respect for road warriors and their families…please tell me how you do it!
Anyhow, if you know me at all, you know that I made for damned sure that even if my husband was only home for a short while that we’d eat well. And eat well we did, my friends. Starting with a hearty breakfast…
Yes, bacon waffles. You’re oh, so welcome.
- 1/3 c Coconut Flour
- 1/2 t Salt
- 1/2 t Baking Soda
- 6 Eggs
- 1/4 c Coconut Milk
- 3 T Grade B Maple Syrup
- 1 t Vanilla
- 3 Thick Slices Bacon, cut into lardons
- Crisp the bacon in a frying pan, then set aside.
- Beat together all other ingredients until you have a smooth batter. Add the bacon and bacon grease.
- Pour ladle-fulls onto a hot waffle iron. Cook until golden brown. Serve with butter and maple syrup.
These look simple and delicious! Do they keep well? I’d like to make some on the weekends and freeze them to eat throughout the week.
Definitely…just blot them a bit with paper towels as they cool and freeze in some big ziplocs.
Yay! Thank you!