Almond cheese + Eggs + a Waffle-maker = Chaffles. And these are super fast. Thank you Tammy!
Serves 1—makes 2 waffle squares
Basic Ingredients
½ cup grated Lizonetti’s almond cheese
1 large egg (or use 1 Tablespoon flax meal and 2 Tablespoons water—mix together and let sit 5 minutes)
2 Tablespoons blanched almond flour or 2 teaspoons coconut flour
½ teaspoon flax meal
¼ teaspoon baking powder
pinch sea salt
Variations / Fillings Super good
Use as burger buns or sandwich bread (maybe make them as pancakes)
I love these with Primal Kitchen or Avonaise (for egg free/vegan). Tasty flavor varieties.
Invent your own lunch sandwich—not sure it goes with PBJs but I’ve been known to be picky LOL
Garlic, Herb & Black Pepper
½-1 clove garlic, minced
1 teaspoon dried rosemary
6 pitted black olives, sliced
Spicey Jalapeno Poppers
½ Tablespoon Jalapenos, minced (plus extra slices for garnish)
2 Tablespoons Bacon crumbles
Consider substituting Lizonetti’s Jalapeno Jack Almond Cheese for the plain mozzarella
Breakfast or Brunch with Fruit
¼ cup fresh or frozen fruit (chop if using larger berries or chunks)
Serve with almond, coconut, or cashew yogurt (all can be found at local grocery stores)
Preparation
- Mix together the dry ingredients and sprinkle over the grated cheese, including any spices or veggies from the Variations suggestions.
- Break the egg over all and mix thoroughly.
- Preheat the waffle iron until the indicator light says it is ready, about 5 minutes (mine is non-stick, if yours is not you might want to lightly coat it with olive oil before preheating).
- Let the batter rest until the waffle iron has preheated.
- Spread the batter over the preheated waffle iron, then close the lid to cook.
- When the waffle iron indicator light turns off—voila!
PS. These freeze well and then pop in the toaster well. Make a larger batch for fast breakfasts or take-to-work (or school) sandwiches.
Sandwich suggestions
I was going for a BLT but, alas, no bacon… sliced garden tomatoes, lettuce, and red onion with some Avocado mayo tasted great!
Not to miss out, a friend went for the basic recipe and made his with “Goat cheese”, lettuce, and my amazing smoked salmon. Please do not use sugar.
I used to love Reuban’s until learning that dairy was the sole source of my back pain. On my to “do list” as I think the trick would be to place the kraut and meat in between layers of batter before cooking. If you get to this first, please share in the comments 😊
XOXO Marie
Copyright © 2019 Marie Sternquist Cecchini. All Rights Reserved
