Single Serving Vegan Protein Waffles

In a small pot set over medium heat, combine the blackberries and REBBL protein. Bring to a boil. Once boiling, boil for 3 minutes, stirring frequently. Mash berries, leaving some a little chunky for texture and cook and additional 1–2 minutes, stirring constantly, until mixture forms a thick sauce. Transfer to a small bowl and cover to keep warm.

Rub a waffle iron with coconut oil and heat to the highest setting.

In a medium bowl, stir almond flour, tapioca starch, coconut sugar, baking powder, cinnamon, allspice and salt. Add the REBBL protein and almond butter and whisk until smooth. Your batter will be a little thicker than normal waffles.

Drop the batter in the center of the waffle iron and spread out just a little bit (it will not fill the whole iron which is normal!) Firmly close the waffle iron and cook until crispy—I like to run the waffle through 2 cooking cycles to make it super crispy!

Pour the blackberry sauce on and devour!