Mother’s Day.

Happy Friday all!
Let’s talk about mother’s shall we? Specifically, Mother’s Day. Mother’s are important, kind of like a fine glass of wine that has been aged over 100 years and now sits in a cellar just waiting to be opened in celebration. Okay, maybe mother’s are more important than that. To me, every day should be Mother’s Day. Are you getting a load of this mom? I know you are reading. No, I don’t want anything…just to spend time with you Mommy. When I was younger I could often get my way by calling my mom “Mommy.” I used it on occasions where I wanted to spend that night at a friends house…not just on Friday, but all weekend, or the opposite, where I would plead with my parents to let me throw impromptu sleepovers when I knew we had weekend family plans. My point is that my mom pretty rarely caved, and I love her for that. She has taught me discipline…and still is, she taught me how to dance like no one is watching, she taught me how to curse (she is probably going to kill me for that one), and most of all, she taught me how to love…and love hard at that.

I remember going to great lengths for Mother’s Day when I was younger…I would totally spend weeks blinging out homemade cards and planning Mother’s Day right down to what kind of flowers to get mom. My favorite was serving mom breakfast in bed, which mind you, usually was a bowl of cream of wheat (my dad makes THE BEST), fruit, and some “freshly squeezed” OJ. Hey, at least it wasn’t pop tarts…but if that’s your memory, wear it with pride!

This Mother’s Day is going to be planned a little differently, and by planned, I mean we have none. Except that I promised my mom a simple brunch…I will probably make omelets, fruit salad, and hey, there yummy batter…

i put some toasted coconut in it…
because it makes everything better.
Hey Mom guess what? I made you waffles.
 
Because I am really sophisticated and waffles are fancy.
 Well, they aren’t cream of wheat.
Oh, oh…and they are gluten-free so even the celiacs can enjoy!
 You must be so proud of me Mom!
 So, for Mother’s Day tell your Mom “I love you” with these waffles, nix the OJ and serve her a mimosa instead! 
She will probably buy you candy or take you to a movie. Trust me!

Toasted Coconut Almond Waffles (Gluten-Free):

Ingredients:
3 c. almond flour
1/2 t. baking soda
1/2 t. salt
1 t. ground nutmeg
1 1/2 t. ground cinnamon
1/2 t. ground cloves
4 eggs
1/4 c. melted coconut oil
1/4 c. agave nectar (or honey)
1/4 c. light coconut milk (full-fat works as well)
1 t. pure vanilla extract
1 very ripe banana, mashed
1/2 c. unsweetened, shredded coconut
unsweetened, coconut flakes (optional for sprinkling)
Instructions:
1. Heat your waffle iron.
2. Pre-heat the oven to 350 F. Line two baking sheets with parchment paper. Distribute the shredded coconut out evenly over 1 of the prepared baking sheets. Do the same on the other baking sheet with the coconut flakes. 
3. Bake for 4-5 minutes, or until slightly golden (keep your eye on these babies because they can burn really quickly). Transfer the coconut to two separate bowls and allow to cool completely.
4. In a large mixing bowl, combine all of the dry ingredients.
5. Using a spatula, mix the wet ingredients into the dry ingredients until a batter forms.
6. Fold in the toasted shredded coconut.
7. Pour 1/2 c. to 3/4 c. of batter (depending on how big your waffle iron is) onto a greased waffle iron and cook for 2 minutes and 30 seconds (this time varies according to waffle iron, so keep an eye on the waffles…you may need more or less time).
8. Turn the waffles out of the iron and onto a plate using a butter knife. 
9. Serve the waffles with a dollop of plain Greek yogurt, topped with 1 tablespoon of toasted coconut flakes. Drizzle with agave, honey, maple syrup, or hell, throw some peanut butter on top…it’s your call. Just eat them!
Makes 3 sheets of round waffles.
MANGIA!!!