When you first start the GAPS diet, you become so consumed with the broth, getting enough sauerkraut juice in you, and doing things “right”, that maybe for a time you don’t miss some of the old foods you were eating.  Eventually, though, when the dust settles, you start to crave a few of your old favorites.  Hooray!  There are GAPS substitutes which are just as yummy!  As you progress through the stages of the Intro diet and come to Full GAPS, you realize that there are so many foods that you CAN eat on GAPS that you don’t really miss much of the old food that you ate.  When I start to think of us coming up to our two year mark on GAPS and to that time when we can start deciding to slowly introduce new foods, it actually makes me a little nervous (OK – very nervous!) because GAPS has been so good to us!

For all of you who are debating whether to try GAPS or not, that probably sounds a little crazy.  But spend some time on GAPS, experience healing and how good you can feel when your body is nourished, and you’ll be a little nervous about returning even slightly to the “other side” as well 🙂

So, this post includes a recipe for waffles, which is a great kid favorite and is legal on Full GAPS.  If you leave out the baking soda, it should be legal from stage four on the Intro diet.  This is a popular recipe for gluten free waffles; I’m not sure who was the initial creator of the recipe.  I only tweaked it slightly by adding the extra coconut oil.

My boys like these waffles drizzled with a little honey.  I like them just straight up or with a homemade blueberry syrup.  Enjoy!


GAPS Waffles

1 cup almond flour

4 eggs

2 Tbs. raw honey

1 tsp. vanilla

1/4 tsp. sea salt

1/4 tsp. baking soda

1/4 cup coconut oil, melted


Mix all of your ingredients together.  Using a ladle, pour batter onto a hot waffle iron and cook until golden brown.  This recipe usually makes about 3 waffles using our waffle iron.  You can also use this batter to make pancakes instead.





~ Alicia


6 Replies to “Waffles”

  1. Reblogged this on glutenfreedomforkids and commented:
    These are fantastic! You can sub another nut flour for almond, and make sure you sprout your nuts! You could also sub butter/ghee/meat fat in for the coconut oil. Enjoy with berry compote and dairy-free honey-butter (both coming soon!).


    1. I’ve never tried it with maple syrup instead of honey, but I can’t see why it wouldn’t work, and I’m sure the flavor would be nice! Maple syrup isn’t allowed on GAPS which is why I never tried it that way; there’s such a small amount that you add to this recipe anyway, and I’m sure the maple syrup would complement the vanilla flavor nicely.

      Liked by 1 person

    1. Almond flour and coconut flour have very different textures and react differently in baking. You could try it, but I’m not sure that the outcome would be good. Often coconut oil makes the batter much thicker, and you may need additional coconut oil and eggs. I usually don’t sub one flour for the other in recipes unless I’m trying to come up with something new altogether 🙂


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