My dear readers, this month has been extremely busy for me with lots of travel. Making it difficult to spend as much time as I would like developing new recipes to share. In light of this I enlisted my sweet and incredibly talented friend Danielle Walker to create a new recipe just for you! Danielle blogs at Against All Grain- which is one of my absolute favorite websites for recipes in this genre! Be sure to check out her site, I promise it will be a thrilling experience.
Enjoy this unique waffle recipe!
I am thrilled to be guest posting for Brittany today. I’ve been prowling around her site for some time now admiring all of the mouth watering desserts, and was honored when she asked me share a grain-free recipe with all of her readers.
These waffles came to fruition after my first failed attempt at my now favorite sandwich bread recipe. The batter reminded me of that of waffles, so I dusted the cobwebs off of my Belgian waffle maker and gave it a go. My husband is skeptical of grain-free pancakes and waffles after tasting quite a few versions I’ve tried from various websites, so I really wanted to surprise him with this one. They turned out perfectly: slightly crunchy on the outside, and moist and fluffy on the inside. After his first bite, he told me that these were the closest to “regular food” that I’ve ever made. That’s quite a compliment in my book as it’s always my goal for us to feel satisfied with our grain-free meals, and not left feeling deprived or missing the things we used to eat. Our waffle maker will never collect dust again, as we now make these at least once a week! You can top them with your favorite toppings – be it fresh berries, bananas, coconut whipped cream, or pure maple syrup.
Be careful to check the waffles before your waffle iron signals they are done. After making these quite a few times, I’ve found that they are done as soon as I stop seeing steam and long before the indicator light turns green. Grain-free baked goods are always best cooked at slightly lower temperatures and tend to burn a bit quicker than regular flours if you’re not careful. All waffle irons differ in temperature and cooking times, so just keep a close eye on them!
(makes 6 large Belgian waffles, will make more in a smaller iron)
1 cup raw cashews
1/3 cup almond milk (or any non-dairy milk)
3 tablespoons honey or maple syrup
3 tablespoons coconut oil, melted
¼ teaspoon salt
¾ teaspoons baking soda
3 tablespoons coconut flour
- Preheat your waffle iron.
- Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. A high-speed blender isn’t necessary (I use a simple Waring blender), although it will make the process easier. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
- Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
- If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
- Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
- Repeat until the batter has been used up.
Eat these immediately for the best flavor and texture, but they will also reheat well in a toaster.
Danielle Walker is the author and creator of the grain-free recipe blog, Against All Grain (againstallgrain.com). She has amassed over 120 grain-free recipes that are also free of refined sugar and lactose. She is first and foremost a devoted wife and loving mom to her wonderful husband and rambunctious toddler, but finds joy in her spare time developing tasty recipes for those on restricted diets. Using grain-free flours such as coconut and almond flour, she creates familiar comfort foods that leave people with food allergies feeling satisfied rather than deprived. Her passion is to share with everyone that eating a diet of real, healthy foods does not mean living in a world of bland and uneventful food.
All of the recipes on Against All Grain are grain-free, gluten-free, refined sugar-free, and low to minimal dairy.