A favorite with kids. You might want to save it for the weekends when there is no time crunch. The separated eggs with the beaten egg whites folded in make a lighter waffle since almond and coconut flour can make them a bit ‘heavy’.
INGREDIENTS
1 cup almond flour (almond meal)
½ cup coconut flour
½ brown rice flour (optional)
¼ cup amaranth or tapioca flour (optional)
¼ cup ground flax seed
½ tsp sea salt
4 eggs, separated
1 to 2 cups almond, hemp, hazelnut or rice milk
1 tbsp honey or maple syrup
1 tbsp sunflower, grapeseed or coconut oil, liquefied
- Pre-heat waffle iron; start Berry Syrup (below)
- In large bowl mix dry ingredients
- Add egg yolks, milk, oil and sweetener to mix
- In separate bowl whip egg whites until stiff
- Gently fold egg whites into batter (don’t over mix)
Add-in ideas:
Mashed bananas, blueberries or apples
For pumpkin waffles, add canned pumpkin & spices
Top with:
Chopped raw nuts
Fresh berries, sliced bananas
Pure maple syrup or berry syrup (recipe below)
Berry Syrup
2+ cups fresh or frozen berries
1 tsp vanilla
1 Tbsp sweetener – honey, Stevia or pure maple syrup (optional)
- Put berries in medium sauce pan over medium heat – then heat to boiling; reduce to simmer and let berries breakdown and thicken
- Add vanilla and sweetener, if desired
