I love waffles, but the traditional variety is really just a step down from cakes or cookies. My husband also aims at eating grain-free (a non-pregnant me usually does as well). I was thinking that waffles for Saturday morning breakfast would be delightful, if only I could try out a grain-free, sugar-free variety. I came across Health, Home and Happiness’ waffle recipe and decided to give it a try!
- The recipe (below) calls for 2-4 table spoons of fruit puree. I made my own cinnamon apple concoction (1 apple peeled and cored, diced and simmered with 1 tsp vanilla, 1-2 tsp cinnamon, 1 tsp maple syrup, and 1 tbsp water until soft, then mashed) and added the 4 table spoons (1/4 cup).
- I’m out of honey, so I used maple syrup, but only added an additional 2 tsp
- I also added 1 tsp additional vanilla and a sprinkle of cinnamon
- My Belgian waffle maker made 6 waffles
- The waffles didn’t crisp up as much as I like, but they weren’t super soggy, either
- The large amount of egg gave them kind of a foamy texture
- I couldn’t taste the fruit in them
- They were certainly edible, but I might try some changes next time, and make more fruit compote to eat them with!
Here is the original recipe:
Makes approximately 8 waffles
- 4 tablespoons melted butter, ghee, or coconut oil (Buy Butter or Coconut Oil here)
- 1/4 cup coconut flour (Buy Coconut Flour here)
- 6 eggs
- 2-4 tablespoons pureed apple, pumpkin, banana, pear, or other mix in (optional– the waffles pictured above are pumpkin)
- 2 tablespoons honey
- 1/4 tsp salt (Buy Sea Salt here)
Preheat waffle iron (I always use high), grease generously with coconut oil or ghee. Mix all ingredients until smooth. Pour batter onto waffle iron, and using a butter knife or the back of a spoon, spread the batter to evenly distribute over the iron. Cook 3-4 minutes, or until golden brown. Repeat with the remaining batter, keeping cooked waffles covered with foil in a 200 degree oven to keep warm if you wish.