First, let me say that Angel’s sister, Dagma and her family are in town for the week, so I apologize if we’ve been a little out of touch lately. It makes for quite a different schedule, having other people staying at your house (especially with kids, as they don’t want to try new foods), but they are just great and we’re glad to have them here. Unfortunately, that means not many new recipes this week. Sorry!
This week, we’re sharing our waffle recipe with you. I like to put the maple syrup right in the batter not only to sweeten it up, but to help bind everything together. And I know that separating the eggs is annoying, but if you want them to be fluffy, it really helps to beat those whites into stiff peaks. If you don’t want to do this step, then I guarantee nothing…you could be faced with a flat chewy tire, but that’s a risk you’ll have to take on your own. And don’t worry, if you don’t have a hand mixer, you can still achieve peaks, it will just take a little longer ;)
1 cup Almond Flour
½ cup Flaxseed Meal
½ cup Coconut Flour
4 Tbsp Maple Syrup
6 Eggs (separated)
1 Tbsp Vanilla Extract
2 tsp Baking Powder (Alkaline free, of course)
pinch Sea Salt
1 Tbsp Coconut Oil (or butter if you eat dairy)
Coconut Oil Spray
Combine all ingredients except for the egg whites and sea salt. The flour mix will be fluffy and seem a little dry, this is OK.
In a separate bowl, combine the sea salt and egg whites. Using a hand mixer (or by hand, but it will take you forever), beat the egg whites at medium-high speed until stiff peaks appear.
Fold the egg whites into the flour mix. Try not to over mix it, just until incorporated.
Spray the coconut oil onto the waffle iron. Use about 1 cup of batter per waffle and cook for ~3 minutes or until golden brown and fluffy.