I bought a waffle iron. It was kind of a big deal, mainly because I had formerly put it in the “kitchen appliances I don’t need” category. What changed my mind? Freaking Pinterest. Having a catering company that is basically a one woman show with the exception of servers and bartenders means that I spend a lot of time on the computer writing menus, doing paperwork, engaging in social media to promote my business and of course wasting time on sites like Pinterest. So I saw a picture of a paleo waffle and Had. To. Have. It.
Then I made the recipe that was the reason for the waffle iron purchase. The result? a big fat meh. Which is fine, because I have this here blog, and love creating recipes and sharing them with you. I hope you enjoy them!
makes 4 large waffles
1 cup almond flour
1/2 cup arrowroot
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cream or coconut milk
4 eggs, separated
3 T butter or coconut oil, melted, plus more for brushing the waffle iron
2 T honey
1 1/2 teaspoon vanilla extract
- With a hand held or stand mixer, beat the egg whites until soft peaks form.
- In a large bowl, combine the dry ingredients (almond flour through salt) and stir with a whisk.
- Combine the wet ingredients (cream through vanilla, including egg yolks) in a medium bowl and then combine with the dry ingredients.
- Gently fold in the egg whites.
- Heat your waffle iron to medium high and brush with butter or coconut oil.
- Ladle 1/4 of the waffle mixture into the waffle iron and close, cooking for about 3-4 minutes. This will depend a lot on your specific waffle iron I’m guessing, so check your waffle after a minute or 2.
These waffles come out nice and fluffy and light (for almond flour waffles anyway) but not exactly crispy. I found they were improved by popping them into the toaster for a bit to give them some crisp. They are a perfect item to make ahead and refrigerate or freeze, and toast for a quick breakfast.