Think making tasty grain-free waffles is impossible? Think again. If you want the delightfully crispy outside, fluffy inside, and mild sweetness of waffles, but don’t want to eat grains, this is the recipe for you!
If I wanted to make regular waffles, I’d have to soak some sprouted flour overnight in buttermilk or yogurt. I’d have to (GASP) plan ahead. A week before eating the waffles, I’d have to soak some whole grain kernels overnight then drain them and keep them moist enough to sprout. Then I’d have to dry those sprouted kernels and grind them up into a flour. The night before I wanted to eat the waffles, I’d have to soak my whole grain flour overnight in buttermilk. (After all, soaking is one of the few ways to make a whole grain flour light and fluffy.) And then, finally, after all this diligent effort, I’d be able to wake up one morning and make waffles.
I’m not saying all that work is hard. It can be done, particularly if you work it into the routine of your life. Heck, I even used to do it! But somewhere between baby number two and baby number three, I got lazy. Why do all that work? Wouldn’t it just be easier to skip on the grains? That’s when I started making grain-free pancakes.
But grain-free pancake batter doesn’t make good waffle batter. I could never get that perfect waffle texture. So, I have lived a pretty much waffle-less life for the past few years.
Thankfully, my friend Jill at Real Food Forager has rescued me with her upcoming Go Grain-Free E-Course!
As a clinical nutritionist specializing in the Specific Carbohydrate Diet (SCD) and the Gut And Psychology Syndrome (GAPS) Diet, she’s collected hundreds of grain-free recipes over the years.
She’ll be sharing more than 150 of them in Go Grain-Free!, including the fabulous Grain-Free Waffle recipe below.
- 4 large eggs, separated (from pastured hens)
- 1 1/4 ripe medium banana, mashed or pureed (or one large banana)
- 2 heaping tablespoon applesauce
- 2 tablespoon raw honey (where to find real honey)
- 2 teaspoon vanilla
- 1/2 cup coconut flour (where to find coconut flour)
- 1/2 teaspoon sea salt (where to find REAL salt)
- 1/2 teaspoon baking soda
Separate the eggs. Whip up the whites with an electric hand mixer until soft peaks form.
In a separate bowl, combine the remaining wet ingredients together: add the honey, vanilla and mashed banana to the egg yolks and mix by hand.
In yet another bowl, add baking soda and salt to the coconut flour and mix.
Add the dry mixture to the wet and stir together by hand. If the dry mixture is very thick add water (up to 1/2 cup).
Fold in the whites being careful not to over mix. The batter should be loose. Using a large serving spoon, add the batter to the preheated and oiled waffle iron. (I use this cast iron waffle iron that works on my electric stove top. No dangerous teflon or aluminum!) Remove when indicated by the waffle iron.
Want even more grain-free recipes?
If you want even more grain-free recipes, why not check out Jill’s Go Grain-Free E-Course?
In her online course, you’ll watch more than 80 video tutorials so you can see exactly how it’s done. You’ll have the opportunity to ask questions, learn from other people’s mistakes (instead of your own!), and get access to more than 150 tried and true grain-free recipes.
This e-course normally sells for $199. But for this holiday season, the price is dramatically reduced to just $135. And Jill is throwing in two bonus e-books at no extra cost to you: Grain-Free Breads, Snacks, and Desserts (29.95 value) and Beyond Broth (9.95 value).
(photo by Real Food Forager)
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