Preheat your waffle maker and choose setting number 7 (or highest setting).

Place the flour, coconut shreds, and raisins in a large bowl. Stir until well combined and make sure that no raisins clump together.

In a separate bowl, beat the egg or add an egg replacer. Then stir in the milk, stevia powder, and jam. Mix until all ingredients are well combined.

Stir the wet mixture into the bowl containing the flour mix. Stir or whisk until well combined, and you get a smooth batter with the raisins well divided.

When ready, coat the waffle plates with olive oil or coconut oil. Then pour ¼ of a cup of batter onto each waffle plate.

Cook until golden brown.

Serve as-is or top with your favorite fruits and nut butter.

Preheat your waffle iron maker on a high heat setting (I use setting 7 is the highest setting on my waffle maker.)

Place flour, baking powder, cinnamon powder, sugar, and a pinch of salt in a large bowl and stir to combine. Ensure that there are no sugar lumps left, and everything is well mixed with the buckwheat flour.

Lightly beat the eggs in a separate bowl and stir in the vanilla extract, coconut oil, and coconut milk.

Stir the wet mixture gradually into the bowl containing the flour mixture until everything is well combined.

Stir in the raisins if you're adding them (optional).

Brush hot waffle iron plates with a bit of coconut oil and spoon about ¼ cup of the batter onto each waffle iron plate. Close and cook the waffles until it has a beautiful dark brown color.

Use a fork to lift the waffles carefully out of the waffle iron—they are very fluffy at this point. Place them on a plate to cool slightly—they will get crispier.

Once the waffles are slightly cooled, you can stack them.

Preheat your waffle iron maker on a medium heat setting (I use setting 5, with 7 being the highest setting on my waffle maker.)

Place the eggs, herbs, and salt in a bowl. Then beat the eggs until everything is well combined.

Stir the cheese in the beaten eggs.

Then whisk in the Cassava flour until well combined.

Brush hot waffle iron plates with a bit of coconut, olive oil, or butter and spoon about ¼ cup of the batter onto each waffle iron plate. Close and cook the waffles until it has a beautiful golden color.

Use a fork to lift the waffles carefully out of the waffle iron. Place them on a plate to cool slightly—they will get crispier.

Take out your waffle maker and preheat on a high setting (my waffle maker has seven settings, and I use setting 6)

In a large bowl, combine the flour with the prunes, set aside.

In another bowl, beat the egg and whisk in the milk, molasses, and stevia powder.

Slowly stir the flour mixture into the wet mixture until you have a beautiful brownish slow dripping batter.

When preheated, grease the waffle maker plates lightly with butter, coconut, or olive oil.

Drop ¼ cup of the batter onto the waffle plates. Close the lid and allow the dough to cook.

When ready, remove the waffles gently with the tips of a fork.

Repeat until all batter is gone.

Make first the waffle batter of your choice. Cover and set aside.

Start washing, slicing the chosen fruits, and set out any dried fruits, nuts, butter, nut butter, syrups, or jams you want to place on the waffle board.

Follow with prepping your more extensive savory components if you add, for example, crispy bacon, then place that already in the pan on the stove or bake the bacon in the oven. Or, if you're planning to serve the waffles with scrambled eggs, start prepping and cooking them first.

While the bacon is baking or the eggs are on the stove, you can start placing your first batch of waffles in the iron maker. But keep an eye on your bacon and eggs and take them out or remove them from the stove if they are ready first.

While your last batch of waffles is baking, start arranging your fruits and condiments on the board, leaving enough space to add the waffles.

Finish by placing the warm waffles on the board, and any other warm items, like the bacon or eggs.

Serve when still warm (see note).