Are waffles ever perfect? Yes! Size and shape has nothing to do with it; ingredients and taste do.
At the end of summer during apple and berry season, some of us freeze berries, make applesauce for later… all are amazing over these waffles. So is traditional pastured butter and real Vermont maple syrup… the almond flower boosts protein, lowers the sugar rush, and is simply amazing.
Serves 4
Ingredients
2 cups blanched almond flour
1 cup tapioca or arrowroot flour
1 Tablespoon baking powder
1 teaspoon fine ground sea salt
3 pasture raised eggs
1 cup unsweetened almond milk
2 teaspoons apple cider vinegar
½ cup olive oil
¼ teaspoon cinnamon
Special Equipment: a waffle iron
Other: toppings of your choice like…
Vermont maple syrup
Blueberries and unsweetened coconut yogurt
Preparation
- Plug in your waffle iron and allow to heat until the indicator light turns off
- Meanwhile mix all the dry ingredients
- Add the eggs and liquid ingredients and blend well (I use a fork, an egg beater or blender works well also
- When the waffle iron is at temperature, pour enough batter to barely cover the bottom. Every waffle iron is different
- Close and lock the lid and let cook until the waffle iron light indicates the waffles are done
- Open the waffle iron, remove the cooked waffles, and serve with toppings of your choice
What could be more beautiful?!
From Julie
Copyright © 2020 Marie Sternquist Cecchini. All Rights Reserved
