April 29, 2010

Gluten Free Paleo Waffles

I adapted this recipe from www.naturemygut.com

  • 1 1/2 cup almond flour
  • 1 1/2 cup Bob's Red Mill arrowroot or tapioca flour
  • 2 teaspoons baking powder
  • 1/4 cup coconut oil,melted or extra virgin olive oil
  • 1 Tb pure maple syrup - optional
  • 3 free range eggs   
  • 1 Tb vanilla (make sure it is gluten free)
  • 1 teaspoon apple cider vinegar 
  • 1 cup almond milk or milk of your choice
  • 2 Tbs organic flaxmeal
  • 1/4 teaspoon sea salt

  • Directions: 
    Seperate eggs. Place egg whites in a mixing bowl with a wire whisk and beat on medium speed until stiff peaks form. In a seperate bowl mix milk and vinegar. Let sit for a couple minutes then add egg yolks, oil, vanilla, and maple syrup. Mix well with a fork. Add dry ingredients and mix just to incorporate. Using a plastic spatula gently pour in the whipped egg whites. Gently mix together so the eggs do not colapse.(I use a folding method by scooping under the egg whites and folding the batter over the eggs. Be careful to not overmix.s Grease waffle iron and let waffle batter sit while waffle iron is heating up. When waffle iron is hot pour just enough batter to cover the griddle. Cook until done. Repeat with the remaining batter. Top waffles with fresh fruit, unsweatened applesauce, or pure maple syrup. Refrigerate any leftovers. 

    For blueberry pancakes add 1/2 cup fresh blueberries to the mix before adding the egg whites.


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