• Pre-heat waffle iron while you're mixing your batter. In one large bowl, mix the dry ingredients together.
  4 cups unbleached organic all-purpose flour, 8 teaspoons baking powder, 1 teaspoon sea salt
• In another large bowl, mix together the wet ingredients (start with 3 cups of milk first). Add the wet to the dry ingredients and mix well. If the batter is too thick, add the additional 1/2 cup of milk.
  4 large eggs, 1/2 cup refined coconut oil, 3 - 3 1/2 cups milk, 1 teaspoon vanilla extract, 2 tablespoons sugar
• Scoop 1/4 cup of waffle batter into preheated waffle iron and let cook for 5-7 minutes depending on your waffle iron. Once browned, remove from waffle iron and
• Note: If you are going to freeze a majority of these waffles, don't cook them as long as you normally would to prevent overcooking when you reheat them.

Freezing waffles

• Grab your freezer-friendly container (these glass pyrex containers are super durable and have been happily used by Kris). Wrap each waffle in it waxed paper. (If you're being extra careful to avoid toxins, here's a soy-based wax paper to try.) Alternatively, cut wax paper into squares and place a piece in between each waffle. If you are not individually wrapping each waffle, place a layer of wax paper on the bottom of the glass dish so the waffle doesn't stick to it.
• Another option for freezing waffles would be to place the cooled waffles on a baking sheet and stick in the freezer for 5-10 minutes. When the waffles are almost or fully frozen, place them into your freezer-safe container and put them in your freezer. By freezing waffles on a baking sheet first, you reduce the chances of the waffles sticking together and you don't have to use wax paper.

To reheat:

• If the waffles you made are Belgian waffles, break the waffle apart into 1/4 pieces so they will fit your toaster. Toast until fully warmed through. If you have a toaster oven simply place the whole -- or 1/2 waffle depending on the size -- in the oven and toast until fully warmed through.