Easy + Delicious Paleo Waffles
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Not long ago I found a journal I started about ten years back titled: The Waffle Journal. If I could rename it, I would now call it “The Waffle Chronicles,” because I am a little disappointed with my naming skills way back when. These Chronicles were my favorite found + original waffle recipes resulting from a conversation Matt and I had about desiring to create a family culture of celebration and purpose around the table. The topic of food (what, how, and why we eat what we eat) has always been very important to us. Therefore, sharing a recipe for waffles with you today, is really sharing a little piece of us.
In our house, we want the smell of waffles, cinnamon buns, homemade tortillas, or what have you, to be filled with memories of connection and purpose. Tradition has much to do with such things, so we decided then and there- We would have waffles and community around our table as often as possible, and… we do. Sunday brunch is legit over here, and our waffles have swagger.
The past few years, however, we ran into what seemed a culinary wrench (read more here) as we became aware of food allergies and sensitivities. I was diagnosed with celiac disease over 6 years ago, and it was apparent my kids had/have similar issues with gluten as well. Also, many of us are corn intolerant. (Whomp, whomp.) One could say, this “slight” change in our diet had a learning curve that made making waffles and many other things lose some luster. I was truly sad about it for a bit, but my competitive spirit kicked in, and I decided to find replacement recipes for all the things we love.
However, I’ve never perfected a GF staple waffle recipe. Just when I thought I had one, we realized one of our littles has an egg intolerance. Yes, we are that family. It was only natural I reach out to my friend, Rachel Heppel for her expertise and experience. She has been there on our culinary journey through the years, as we realized we were having similar issues at similar times, and she now specializes in such things as a professional paleo pastry chef.
I shared with her what I did and did not like about recipes we were using and the need for an amazing egg-free waffle experience, and this is what we came up with. We’ve included both versions with and without eggs, and our favorite suggestions. I am so excited! Friends, I mean it when I say, this recipe is what waffles are supposed to be, and our whole family is so happy our waffle game is here to stay. A sincere shout-out to our friend Rachel and official resident Honeys in the HIVE culinary consultant. This is just a taste - pun intended. You will be seeing more collaborative foodie fun in the near future, but for now. Enjoy and please leave a comment letting us know what you think!
Andea Beims
Easy + Delicious Paleo Waffles
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HIVEhomemade | 4/28/2020
Yield: 8 mini waffles
Ingredients:
- 1 cup (140g) Cassava Flour
- 1 Tbsp (14g) Baking Powder*
- 3 eggs**
- 1⁄4 tsp (2g) Salt
- 1 1⁄2 cup (425g) Milk Alternative (I like almond or coconut milk)
- 1⁄4 cup (56g) Avocado Oil
- 1 tsp (3g) Apple Cider Vinegar
- 2 tsp (6g) Vanilla Extract
Instructions:
- Preheat your waffle maker
- Mix ALL of the ingredients together. I prefer to use my Ninja Bullet, but any blender, a stand-mixer, hand mixer or simply a bowl + a spoon will work!
- Blend everything together until completely combined. (About 1 minute using a blender or mixer.)
- If the batter should be on the thinner side, but if it seems to thin, add a bit of cassava flour to reach the desire consistency. (**The batter will be thicker if using an egg substitute, but should be pourable.)
- Pour batter onto your preheated waffle maker (I usually spray with some oil to prevent sticking) and cook to your waffle maker’s specifications.
- Top with whatever you’d like and enjoy!
*To make your own grain-free baking powder - simply mix 2 parts cream of tartar with 1 part baking soda and 1 part starch of choice (tapioca, arrowroot, or potato starch). Store in a closed container at room temperature and then measure as needed.
** You may substitute 3 Tbsp of an egg replacer + 1/4 cup EXTRA milk for the 3 eggs if you would like a Vegan option! My favorite is Bob’s Red Mill Egg Replacer. I also love Neat Egg as another egg replacement option.
Optional Add-Ins:
- Cinnamon Sugar Waffles: add 2 tsp Vanilla Extract, 1 tsp Ground Cinnamon, and 2 tsp Coconut Sugar
- Lemon Poppy Seed Waffles: add 2 tsp lemon juice, Zest of 1 lemon, 2 Tbsp Poppy Seeds
- Protein Waffles: add 2 scoops of Protein Powder (I like grassfed beef collagen)
- Banana Nut Waffles: add 1⁄4 cup mashed banana and omit 1 Tbsp egg replacer, add 1⁄2 cup chopped walnuts
Topping Suggestions: Maple syrup, berries, coconut whipped cream, honey, jam, nut butter, sliced bananas, toasted coconut, yogurt, or whatever else you love!
CREDITS:
HIVEhomemade Culinary Consultant, Rachel Heppel. Find our friend and creative culinary genius @feedmerachel.
Editing, Layout + Publishing by Andrea Haney
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