Ahhhh waffles. I used to associate them to stacks with maple syrup, ice cream and a chocolate melt... But I've learned to make these instead, without the punch of sweetness but still delicious. And after all, my palate has changed so I actually cannot stand the regular waffles anymore...
I have to say that throughout lockdown, these were a favorite of mine. Either as a breakfast with some fruit and coconut yogurt, or as a lunch under some prosciutto and avocado, I find them easy to make and they are a great variation to the regular waffles.
I bought myself a small waffle maker, as I prefer to eat them in small portions, but you can choose whichever you like.
So let's get into this delicious keto, paleo, gluten free recipe...
1⁄2 cup bleached almond flour
1⁄2 tsp baking powder
1⁄2 tsp vanilla extract
1⁄4 tsp of sea salt
1⁄4 cup unsweetened almond milk
2 tbsp unsweetened almond butter
2 tbsp coconut oil
Separate the egg white from the yolk and whisk the egg white until firm.
In a bowl, mix the flour with the dry ingredients.
Melt the coconut oil, mix in the almond butter and add them to the bowl with the flour. Mix well.
On a separate bowl, mix the yolk with the remaining wet ingredients and then add to the flour mix, blending all the ingredients.
Finally, incorporate the egg white, without mixing it too much - just enough to make it fluffy.
Use a little bit of coconut oil on the waffle maker before pouring the batter. In a mini waffle maker 2 tbsp is enough to cover it. Wait 2-3 minutes and it's ready.
I use the whole batter and freeze the remaining ones for future use.
Additional Tip: If you are in WILDFIT® Fall you can add some natural sweetener like monk fruit, to taste. Or as I prefer, you can add maple syrup on top.
Sometimes I make part of the batch as a cacao version, by adding some cacao powder (pure and fair trade) to the mix at the end, as well as some almond milk if the batter gets too thick. They get a bitter chocolate flavor and they are delicious with some berries, coconut yogurt and cinnamon on top.
Adapted recipe from the Wholesome Yum
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