5 min
As a primarily Paleo eater (and loving it!). I have been disappointed that none of my waffles were crispy! I love crispy waffles! I had to learn to adjust to the difference, but I was forever bemoaning the lack of crisp.
Well lo, and behold...a crispy recipe for the Paleo waffle. Life-changing for me!
Enjoy, as I will be as well!
4-9 min
3-6 (depending on thickness of the waffle and batter)
To make this recipe EGG FREE : Instead use 1 1/4 cup Almond Flour and only use 1/2 cup of milk. Leave out the egg and keep the rest of the recipe the same. Your batter for this version is going to be pretty thick- and your waffles are going to be crispy and soft on the inside- and ever so slightly gummy. I wasn't able to work around the slight gumminess 100% without the egg..but thought they were still very delicious.
(if you can't have or don't have almond flour, try slightly less than 1/2 sifted cup coconut flour AND 1/2 cup tapioca OR arrowroot flour), add an egg or two to the batter, or some other kind of liquid (apple sauce, mushed up banana, coconut milk, fruit juice, etc.) Basically, you want the batter to be moist enough that it looks like batter and not hardened cement. Not as crispy as with the almond flour, but still more crispy than other Paleo waffles.
CAN'T HAVE ALMOND FLOUR? Another nut or seed flour should work. (such as Hazelnut Flour, Cashew Flour, etc.) Sunflower seed flour tends to turn green when used with baking powder or soda- there's a strong possibility that could happen in this recipe since a fair amount of baking powder/soda is used. Try adding a bit of lemon juice, is my suggestion. 1-3 tsp. Or even add some cacao powder to disguise the color.
For the sugar- any granulated variety will work such as Palm Sugar, Cane Sugar, Sucanat, Lakanto monk fruit, etc. Or just leave it out, and lose some calories!
