Waffles have always been something I enjoy. Although since going gluten-free (and now paleo/primal), I never had another waffle again... That is until this Christmas, nearly 3 years later! My wonderful Aunt gave me a great waffle maker for Christmas. I had been eye-ing some grain-free waffle goodness for a while now, and I was delighted to finally be able to make some.
|I topped mine with a happy pastured fried egg!|
My first try came from Cara's recipe, here. The recipe was good, but not quite right for my waffle maker. My waffle maker is huge! My second try, using this recipe, was much better. And then with a few edits, I came up with this. Next time I will double the recipe and have more left overs. Coconut flour is very dense and filling, so I can usually eat 1/4 of one large Belgian waffle, including various toppings, and be perfectly satisfied. The remaining waffles I slice in halves and fourths and freeze for later. They also make a great sandwich bread option. Who needs gluten-free bread when you can have gluten-free waffle sandwiches?
adapted from this recipe
makes 3 large waffles in my waffler, approx. 1 cup (a bit over) batter each
4 Tbsp melted coconut oil
6 real eggs, from happy pastured chickens
1/3 cup + 1 heaping Tbsp coconut flour, more as needed
1/2 tsp sea salt
1/2 tsp baking powder
1 tsp vanilla, optional
1-2 tsp cinnamon, optional
To make your waffles:
1. Turn on your waffle maker to medium heat. Spray it with olive oil - we don't want stickies!
2. Crack eggs and beat until glossy yellow.
3. Mix dry ingredients together. Mix eggs and coconut oil and whisk this into the bowl with the dry mixture. (Or you can be lazy like me and put it all into one big bowl and whisk together). It's better for egg incorporation to do it separately, and I think the "lazy" way might have actually taken longer! Add water to thin to right consistency, not too runny and not too thick.
4. Pour batter into your waffle maker, mine took over a whole cup of batter to fill. Depending on your maker you will get more or less waffles, and require less or more batter, or require more or less heat.
5. When done, gently remove to a hot sheet pan in a 200 degree oven to keep warm as the other waffles are being made.
I topped my waffle with a fried egg for protein, warm blueberries, fresh goat yogurt, strawberries, walnuts, bananas, chocolate chips and of course, grassfed butter. There was also some grade B maple syrup on the side for dipping if desired. The pictures didn't turn out as good as I hoped, so I will save you from them :) My whole family really enjoyed these, and they were requested again and again on other mornings!
|Photo credit: Healthhomehappy.com|
Enjoy your nourishing grain-free waffles, as well as your waffle sandwiches for lunch! This is the best photo I've found of a waffle-sandwich so far. Have fun waffling ;)