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Stuffed Waffles
Recipe from Whole Food for Your Family, page 82
Equipment
- 1 Waffle iron of any size, we love our 4" mini waffle irons
Ingredients
Paleo Waffle Recipe
- 2 large eggs carefully separated
- 1 cup almond flour
- 1 cup tapioca flour
- 1/2 cup coconut flour
- 1 tablespoon baking powder
- 1 tablespoon coconut sugar or other granulated sugar of choice
- 1 teaspoon salt
- 1 1/2 cup almond milk or other dairy-free milk of choice
- 1/2 cup light tasting olive oil
Stuffed Pizza Waffle Filling
- 48 slices pepperoni
- 1 1/2 cups marinara sauce
- 1 1/2 cups dairy-free mozzarella cheese
Instructions
- Preheat waffle iron.
- In a small bowl, beat egg whites with a mixer until stiff peaks form. You might feel this is too "fussy" and be tempted to skip it. Don't! It gives the waffles their light crispiness.
- Combine all other ingredients (including egg yolks) in a large bowl. Stir to combine. **BATTER CHECK: See notes below for what batter consistency should be like.
- Once combined, gently fold in egg whites (batter should be lumpy – don’t beat in the egg whites, these will make these waffles fluffy!).
- In a hot waffle iron, use a spatula to spread a thin layer of the waffle batter. Use only as much as you need to just cover the waffle iron, or you will have waffle batter spilling out the sides. For my mini waffle iron that usually uses 1/4 cup batter, I spread no more than 2 tablespoons of batter on the bottom and top.
- Layer your fillings over the batter. For pizza waffles in a mini waffle iron, I use 4 slices of pepperoni + 1 tablespoon sauce + 1 tablespoon cheese. This will vary based on the size of your waffle iron.
- Spread another thin layer of waffle batter over the filling ingredients. Cook according to your waffle iron instructions.
- Enjoy hot or freeze in a single layer for later. If freezing, once frozen, store in a sealed container for up to 3 months.
Notes
SUBSTITUTIONS - Can't do coconut or nuts? Use oatmilk and maple sugar instead of the other milks and coconut sugar.
You can swap ALL THREE flours (almond + tapioca + coconut) for 1 3/4 cup cassava flour, fluffed with a fork then spooned into a measuring cup.
Nutrition
Calories: 599kcalCarbohydrates: 40gProtein: 13gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 78mgSodium: 1553mgPotassium: 253mgFiber: 8gSugar: 5gVitamin A: 355IUVitamin C: 4mgCalcium: 273mgIron: 3mg
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