Saturday, October 10, 2009

Saturday Morning Almond Waffles: gluten and grain-free!



I would never have guessed that these waffles were anything but yummy, perfectly browned, Saturday morning breakfast fare, had I not made them myself! The wonderful thing is that these waffles are gluten and grain-free, high-protein and just so good. I've been looking for a special breakfast treat that's high in protein and other nutrients, unlike store bought toaster waffles or the like, which are usually made with all refined ingredients.

Enter almond flour waffles; here is the general recipe I used, though I made this up as I went along, so feel free to be creative and improvise with what you have on hand, substituting part coconut flour, or other gluten-free flour, for part of the almonds.

Saturday Morning Almond Flour Waffles

1. Blend 3/4 lb blanched almonds in the food processor or vita-mix until it is a soft flour-like consistency (don't process too much or you'll end up with almond butter!).

2. Pour almond flour into large mixing bowl, add in 2 tsp baking powder.

3. Stir in 1/4 cup sucanat (or less) sugar.

4. In a separate bowl beat 4-5 pastured eggs until frothy and light, then gently mix into dry ingredients

5. Melt 1 stick organic butter over low heat, do not allow to burn. Cool butter to room temp, then mix into bowl with flour, sucanat and eggs.

6. Pour in approximately 3/4 cup whole milk from grass-fed cows. Stir to combine. The texture should be similar to regular pancake batter, if it is too thick add in a bit more milk.

Preheat waffle iron until very hot, brush both sides of iron with melted butter or coconut oil. Spoon 1/2 cup of batter onto iron and cook until quite brown.

Enjoy with a scoop of whole milk plain yogurt, fresh fruit, and a small drizzle of real maple syrup!

This post is apart of > Gnowfglins Tuesday Twister Carnival, come join in the real food fun and inspiration!

I am also sharing this post for > Food Renegade's Fight Back Friday, where real food lovers gather to share how they are being food renegades themselves!

7 comments:

  1. ooh! those look pretty yummy!

    ReplyDelete
  2. thanks! they are really tasty, fear not any strange new "flour", almond meal is so dee-lish. my grandmother was Eastern European and used almondorhazelnut meal frequently in her baking, and let me tell you, her baking was divine!

    ReplyDelete
  3. Yumm! They look really good. No wonder your son loved them! Thanks for sharing them in the Twister.

    ReplyDelete
  4. These look very yummy! I will have to try them with honey and maybe almond milk since we can't do most dairy or sugar. Thanks for the recipe - I know how hard it can be to get children to eat healthy things! I am thrilled when my son will eat my grain free baked goods too!

    ReplyDelete
  5. sarah- i think the waffles would be great with honey and maybe coconut milk subbing for whole milk, and ghee or coconut oil for the butter if you can't have butter. enjoy!

    ReplyDelete