Tuesday, February 24, 2015

Almond Flour Blender Waffles

When I began my gluten-free, grain-free journey as a means of finding relief and healing from two chronic autoimmune conditions, I became passionate about finding delicious and healthy ways to transform the familiar favorite comfort foods from my past into delightful grain-free creations that everyone can enjoy.

That’s why I created Everyday Grain-Free Baking – my first published cookbook that centers on rediscovering the joys of baking, and I’m very excited to announce that you can find it here at Honeyville.

Everyda-Grain-Free Baking
With more than 100 irresistible recipes, this beautiful, helpful book teaches you how easy it is to create gluten-free, grain-free, starch-free and dairy-free versions of all your favorite classic baked goods.

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

And the recipes are not only delicious, they’re easy-to-make too. This simple, yet light and fluffy waffle recipe is one of my family’s favorite examples of how easy it is to transform a classic favorite into a healthy grain-free treat everyone will love!

Plus, this tasty waffle recipe helps to speed up the process by using a blender to combine ingredients, and more easily pour the batter into your waffle maker. For an extra special treat, top with a dollop of whipped coconut cream and sprinkle of cinnamon for a wholesome breakfast that’s certain to bring a smile to everyone’s face.

Easy Almond Flour Blender Waffles

Reprinted with permission from the Everyday Grain-Free Baking Cookbook
Makes 4-5 Waffles

1/3 cup pure canned Coconut Milk (room temperature)
2 Tbsp Organic Coconut Oil, melted
1 Tbsp Honeyville Raw Mountain Honey
2 tsp pure Vanilla Extract
1/4 tsp Apple Cider Vinegar
1 1/4 cups Honeyville Blanched Almond Flour
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1/4 tsp Ground Cinnamon
Pinch of Ground Nutmeg
3 large Eggs (room temperature)

1. Preheat waffle iron.
2. Place all of the liquid ingredients into a blender or food processor, except for the eggs. Then place all of the dry ingredients on top. Cover and blend on low 10-15 seconds, just until well combined. (Batter will be thick.)
3. Add the eggs and blend on low about 15-20 seconds, then increase to high and blend 20-30 seconds, just until eggs are incorporated into the batter. (Do not overmix or waffles will not be tender.)
4. In a small bowl, melt some additional coconut oil for greasing the griddle.
5. Generously brush oil on waffle iron grids and pour waffle batter evenly into waffle iron.
6. Cook about 3-4 minutes, until waffles are lightly golden brown. Use a fork to help gently remove the waffles from the waffle iron.
7. Serve with a medley of fresh berries (or rehydrated berries) and a drizzle of pure maple syrup. For an extra special treat, top with a dollop of Whipped Coconut Cream and sprinkle of cinnamon.

Recipe Note: Since waffle irons come in all shapes and sizes, and some run hotter than others, I recommend cooking one test waffle first. By cooking just one waffle to start, you’ll be able to better determine the perfect cook time based on your particular waffle iron without potentially under- or over-cooking a whole batch.


Aishah said...

This recipe looks so yummy that I want to run right out and buy a waffle iron. Thanks for sharing this recipe and your fabulous book.

tanita✿davis said...

Wow, do these look fluffy! I'll have to try them this weekend - thanks for the inspiration, and the cookbook! I'm excited to explore more recipes.

Bonnie Preston said...

Could you just use this for pancake batter if you don't have a waffle iron?

creative chaos said...

Would this recipe work with Flax eggs? Allergy to eggs :-(

Kelly Smith said...

Hi, Bonnie. If you're looking for a great almond flour pancake recipe, I'd recommend using this one over at my blog: http://thenourishinghome.com/2012/05/fluffy-little-almond-flour-pancakes/
It's also a recipe from my cookbook that you can get here at the Honeyville Shop. :)

Kelly Smith said...

Hi, Creative Chaos. I haven't tried this recipe using Flax in place of the eggs, so I cannot guarantee the results. :)

debc said...

Mr. Picky is being forced to give up everything he loves to eat (junk). The waffles were my first attempt to replace his carb heavy breakfasts. He liked them!!! The extras are in the freezer, hopefully he is happy with the reheated ones also. I used 4 egg whites to replace the 3 eggs. They didn't crisp up like traditional waffles, is that normal or caused by my egg whites, waffle iron or my inability to follow the instructions as written....ooops, egg whites went in with the liquids initially. I'll do better next time because there will be a next time! YEA! Thanks for a wonderful recipe!