Gluten free, Dairy Free, Soy Free, Sugar Free, and Grain Free… so what’s left?
This waffle recipe has come from tons of practice! They are light and fluffy, but hearty and grain free! So good.
We have waffles much more often than most in our house. Not in the sense of Sunday morning breakfast with tons of sugars on top, but because they are a great on the go breakfast. Almost in the sense of a piece of toast with your coffee heading out the door in the morning. My kids didn’t even attempt, or acknowledge, syrup as an option until they were close to 8 or 9 years old when we were visiting family for a big sit down brunch. I started making waffles for my family when the kids were babies. Often, I would add sweet potato, pumpkin, or squash puree to the batter instead of water. This was just leftover baby food that I had in the freezer. My husband would go to grab for a waffle and stop to say… “And what am I about to eat today?” They were delicious and I knew that everyone was getting a healthy breakfast, or lunch, that would take them through their adventurous play until the next meal without having to stop for snacks which would so often occur when there was sugar involved in the meal.
On the other hand, you can certainly enjoy these waffles with your blueberry (recipe to come) or maple syrup, whipped cream and strawberries!
Makes 4 Belgian size waffles
2 eggs beaten
2 Tbsp olive oil
1 Tbsp Chia Seeds
¼ cup coconut milk
¼ cup water
¼ tsp salt
1 Tbsp baking powder
1 cup blanched almond flour
Mix ingredients together and spoon into waffle iron. Enjoy by themselves or with your favorite toppings.
Brands I’m loving:
Coconut milk- always try to find the ones with the least ingredients (preferably just coconut milk and water) My go to brand is Thai Kitchen. You can find this in the Asian aisle of your grocery store. The can version also has guar gum in it, a stabilizer. They do sell a carton version, also on the shelf that is only coconut milk and water.
Chia Seeds- I’ve tried a lot of different brands of Chia seeds. Most recently Ancient Grains has been my favorite. Chia seeds can be found usually in the Asian aisle of your grocer of in the baking aisle. Don’t forget to store these in the fridge once opened.
Almond flour- Make sure to buy the blanched almond flour for these baking recipes. You can make this yourself in your food processor- blanched means that the almonds no longer have the skins on them. I have tried quite a few brands and they are all fairly similar. Recently I am using Natures Eats.
Baking powder- Rumford Baking Powder. Has never let me down and is gluten free.
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