Waffles
Waffles
We tested and tweaked so many waffles recipes before we landed on this one. Not too eggy, not too sweet and nothing with coconut please - these were the requirements laid out before me! We eat waffles as more of a savory thing - the base for cream cheese and smoked salmon, butter and avocado or nut butter and jam. This waffle recipe delivers! So when you are in a waffle making groove, make lots and freeze them - you will be happy to always have them on hand.
Ingredients:
2 large eggs
2 TBSP grass-fed, cultured butter (can also use ghee or avocado oil)
1 TBSP pure honey (no additives)
½ TBSP vanilla extract (no sugar added)
¼ tsp salt
½ tsp baking soda
⅓ cup water (additive-free almond or coconut milk would also work)
1 ¼ cup blanched almond flour - not almond meal (I use Wellbees)
Directions:
In a medium-sized bowl, beat two eggs.
In a small saucepan, melt the butter and whisk in the honey and vanilla.
Remove from heat, let cool slightly and mix into the egg mixture stirring constantly - you don’t want to scramble the eggs!
Add in the salt and baking soda.
Stir in the almond flour and water and mix well.
Pour into your waffle maker - it should make 3 batches - of course this is dependent on the size of your waffle maker!
