These almond flour waffles are gluten AND dairy free! But more importantly, they’re light, crunchy, and delicious with maple syrup. Perfect for a large family brunch.
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I love cooking for people. It’s my primary means of showing affection.
Rather than seeing these dietary restrictions as inconveniences, I prefer to see them as challenges. Or at least an excuse to shop and explore alternatives like buckwheat and amaranth flour.
I am particularly fond of almond flour, also known as almond flour. The flavor and texture it adds to recipes is just so sweet and nutty. (Note that while almond flour is typically made from blanched almonds, almond flour often contains small pieces of the almond shell.)
This recipe for almond flour waffles is a result of all those flour games. They contain almonds in three ways: almond flour, almond milk, and almond extract. They’re bursting with almond flavor and have a perfectly crunchy texture.
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I also occasionally swapped out the almond milk for another plant-based milk or for normal whole milk and used butter instead of coconut oil.
Using tapioca flour, almond milk, and coconut oil as detailed in this recipe yields the lightest, crispiest waffles. Swapping in the butter, whole milk, and all-purpose flour gives you a more traditional, bread-like waffle.
The exact flavor and texture of the waffles will change depending on the ingredients used, but no matter what you do, it all works and it’s all good!
Almond flour waffles
For really crispy waffles, I recommend putting finished waffles in the oven to dry a bit and ensure a crispy exterior.
This recipe can easily be doubled.
ingredients
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1 1/2 cups almond flour or almond flour
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1/2 Cup tapioca flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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prize Salt
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3 tablespoon sugar
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3 big eggs
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3 tablespoon coconut oil
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1 Cup Almond milkat room temperature
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1 teaspoon almond extract
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1 teaspoon vanilla extract
method
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Preheat waffle iron:
Turn on your waffle maker and allow to heat for 5 to 10 minutes until hot enough that a wisp of water evaporates on contact. Preheat oven to 250°F.
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Prepare the waffle batter:
Whisk together the dry ingredients in a medium-sized bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and whisk together thoroughly.
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Let the dough rest:
Let the mixture sit for 5 minutes to give the flour time to absorb the liquid.
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Prepare waffles:
Grease waffle iron and bake waffles according to manufacturer’s instructions. After baking, place the finished waffles in the oven for 5 to 10 minutes so they stay warm and get a little crispy. Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 249 | calories |
| 18g | Fat |
| 17g | carbohydrates |
| 7g | protein |
