I have a sticker on my laptop that quotes the great Leslie Knope, "Waffles. Friends. Work." I don't eat nearly as many grains as I did when I first had to switch to gluten-free. My breakfasts are more often centralized around produce and proteins. These matcha waffles are special, mostly because I'm at my parent's house and have access to a waffle iron.

I've been baking with more "paleo" flours, like almond, cassava, and arrowroot. Simply put, I haven't gotten rid of gluten-free grains but I digest non-grains better. I even went grain-free with my tortilla chips thanks to a brand called Siete Foods.

These matcha waffles aren't much fuss as there's no resting time for the batter, all you need is a whisk, a bowl, and a hot waffle iron.

Ingredients

• 2/3 cup almond flour

• 1/4 cup arrowroot flour

• 1/4 cup almond milk

• 2 eggs

• 1 teaspoon baking powder

• 2 teaspoons matcha powder

• 1 teaspoon vanilla extract

• 2 tablespoons raw honey

• optional toppings: caramelized banana, dairy-free yogurt, pistachios

Method

Whisk together eggs, honey, vanilla extract, and almond milk. Preheat waffle iron.

Whisk in all remaining dry ingredients until smooth. Grease waffle iron with a non-stick spray or coconut oil.

If caramelizing banana as a topping, heat 1 teaspoon of coconut oil in a frying pan. Add banana (sliced lengthwise), and sprinkle with 1 teaspoon of coconut sugar.

Once waffles are cooked, plate with desired toppings. Store leftovers in refrigerator or freezer.