TGIF – that’s all I have to say about that. Yesterday was wonderful, but exhausting. A good time was had by all, and we sent The G Man home covered in pizza and ice cream. Hey, you have to live a little sometimes; besides, Meema had a salad with grilled chicken for dinner. I certainly wasn’t going to eat all that wheat and dairy.
Speaking of a lack of wheat and dairy…how about some waffles? Seriously good waffles that are pretty tender and crisp for being made with a nut flour. The Young One is quite enthusiastic about them, and quite happy to have one of his favorite breakfast items back on the menu.
There are a couple of caveats here, though – because this is made with almond flour, it is going to be higher in calories than a standard waffle and because it includes tapioca flour (which helps give the waffle its tender and crisp texture), it is going to be a little carbier than one made exclusively with almond flour. The recipe says 6 servings, which are not huge – the picture below shows one made in my 6 1/2″ waffle maker, and is actually two servings; as written, this recipe makes three of these waffles.
Now, having said that, they are quite filling – while The Young One was able to polish off the entire round waffle, I could not; about half was just right (we had them with a scrambled egg and a couple of pieces of bacon).
At any rate, these waffles really are very good, and certainly fine as an occasional treat.
Note: You can use all almond flour if you like; although they won’t be quite as light and the calorie content will increase accordingly, they should still be pretty good. Also, you can substitute the coconut milk, water and vinegar with some cultured buttermilk if you like. And if you leave out the maple syrup, these would make a good base for a savory dish like chicken a la king.
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher or sea salt
- 3 large eggs, separated
- 3 tablespoons coconut milk
- 1 tablespoon water
- 1 teaspoon white vinegar
- 1 tablespoon coconut oil or ghee, melted
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- Heat the waffle iron per manufacturer instructions.
- In a large bowl, beat the egg whites until stiff, but not dry. In a large measuring cup, whisk together the coconut milk, water and vinegar. Set aside.
- Combine the almond flour, tapioca flour, baking soda, and salt in a large bowl. In a smaller bowl, lightly beat the egg yolks with the coconut oil or ghee, maple syrup, vanilla and coconut milk mixture. Pour the wet ingredients into the dry ingredients in three separate additions, stirring well and scraping the bowl between each addition. Gently fold the egg whites into the batter.
- Using a ladle or large spoon, spread the batter into the waffle iron, taking care not to overfill. Close and bake the waffle until there is no longer steam escaping and the waffle is crisp and golden brown. Remove the waffle and keep warm. Repeat until all of the batter has been used.
- Serve with fruit or butter and maple syrup, if desired.
- Nutrition (per serving): 213 calories, 13.9g total fat, 98.1mg cholesterol, 220.6mg sodium, 179.3mg potassium, 15g carbohydrates, 2.4g fiber, 2.9g sugar, 3.3g protein