I've been experimenting with some of the protein-packed flours like almond and coconut flours. These are great options for gluten-free or grain-free eaters. We are not totally grain-free but we definitely have a sensitivity to wheat so we have backed off a lot, especially with our baked goods.
My hubby loves his hearty breakfast foods like pancakes and waffles. I knew I would have to tinker until we could achieve a light, yummy waffle recipe. We love these waffles because they don't leave you with that I-ate-too-much, heavy feeling. They are just superb after a long Saturday morning run. I make a double batch on the weekends and use them on Monday to make a creative waffle sandwich for my daughter's lunch.
-2 tablespoons raw honey (or maple syrup or agave syrup) + more for topping
-1 tablespoon vanilla extract
-1 teaspoon salt
-1 teaspoon baking soda
-1 tablespoon arrowroot powder
-2 teaspoons cinnamon
-1 1/2 cups almond flour
-3/4 cup coconut flour
-1 tablespoon ground flaxseed
-1/2 cup coconut, shredded & unsweetened
-2 small apples or 1 large, grated
-1/2 cup water
-sliced strawberries or apples
1. Heat waffle maker. Beat eggs until fluffy/foamy.
2. Mix in honey or agave syrup and vanilla.
3. Add in salt, baking soda, arrowroot powder and cinnamon.
4. Add flours, flaxseed, coconut. Quickly blend. To do NOT overmix. The coconut flour quickly soaks up liquid and will make the batter to thick if overmixed.
5. Grate apple and add to mixture.
6. Don't panic if it looks thick. Coconut flour soaks up the liquid quickly. Add water until desire consistency if need be. Pour onto waffle maker.
7. Serve topped with strawberries and a drizzle of real maple syrup, agave or honey.
*The original inspiration of this recipe is from Multiply Delicious.