• First, preheat the waffle iron.
• Second, separate the egg yolk and whites into separate bowls.
  2 whole eggs
• Thirdly, beat the egg whites until stiff and set aside.
• Next, blend together the egg yolks, monkfruit sweetener, coconut sugar, coconut buttermilk, and the melted coconut oil.
  2 tbsp monk fruit, 2 tbsp coconut sugar, 1 cup coconut buttermilk, 2 tbsp melted coconut oil
• Combine the huckleberries with 4 tsp of cassava flour and stir together so the berries won't lump together.
  3/4 cup frozen Huckleberries, 1/2 + 4 cup + tsp cassava flour
• In a separate bowl stir together cassava flour, almond flour, baking powder, baking soda, and salt until well blended.
  1/2 + 4 cup + tsp cassava flour, 1/2 cup almond flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/8 tsp salt
• Finally, combine the flour mixture with the egg mixture until thoroughly combined.
• Next, fold the egg whites in until just combined.
• Drop dollops of Huckleberries all over the batter.
• Lastly, fold in the floured Huckleberries into the batter.
• Do not over blend.
• Place approximately 1/4 - 1/2 cup of batter into a waffle maker and cook waffles one at a time until crispy.
• Approximately 2-3 minutes per waffle.
• Makes approximately 5-6 waffles.

Notes:

• First, defrost the berries.
• Secondly, drain the defrosted berries before using it in the above recipe.