Crispy Waffles Perfect for a Fall Morning!

This fall two Gr. 11 SMUS Eats members Kate & Anna thrived in making these delicious looking waffles. They wanted to share with the SMUS Community the recipe they they tried Tastes Lovely.

These waffles are perfect for a family brunch! We recommend topping them with mixed berries, banana, chia seeds and hemp hearts. Lightly drizzle peanut butter and/or maple syrup on top if desired. 

It’s best if you set aside time to make these waffles, as they do require quite a bit of prep. A waffle iron is also needed for this recipe. 

- Kate LeRoy

INGREDIENTS 2 cups finely ground almond flour (this is my favorite) 1 cup tapioca flour (this is my favorite) 1 tablespoon baking powder 1 teaspoon salt 3 eggs, whites and yolks separated 1 cup unsweetened almond milk 2 teaspoons apple cider vinegar 1/2 cup coconut oil, melted and room temperature (not piping hot) 1/4 cup coconut sugar 1 teaspoon pure vanilla extract Coconut oil spray

Equipment needed: Waffle iron (this one is my favorite, it makes 2 waffles at once!) Stand mixer or hand mixer Cooling rack

INSTRUCTIONS 1. Preheat your waffle iron.

2. In a large bowl, sift the almond flour, tapioca starch, baking powder and salt. In your stand mixer with the balloon whisk attachment (or using a hand mixer), beat the 3 egg whites over medium high until stiff peaks form. 3. Combine the almond milk and apple cider vinegar and allow to sit for a few minutes while you prepare the other ingredients. This makes it similar to a buttermilk. The almond milk will get a little lumpy.

4. In a small bowl, combine the almond milk/apple cider mixture, 3 egg yolks, coconut oil, coconut sugar and vanilla extract.

5. Pour the wet mixture into the dry mixture. Whisk to combine.

6. Use a spatula to spoon the beaten egg whites into the waffle batter. Very, VERY gently fold the egg whites into the batter until just combined. You want to keep the egg whites as fluffy as possible. This will keep the batter light, give you lots of bubbles in the batter, and will make the waffles light and crispy.

7. Spray your waffle iron with coconut oil spray. Spoon the waffle batter into your waffle iron, and cook to desired doneness. I like mine crispy and golden brown.

8. When the waffles are done cooking, transfer the cooked waffles to a cooling rack. Don’t put them straight on a plate. The heat from the hot waffles will create steam on the plate, which leads to soggy waffle bottoms.

9. Serve the waffles with your favorite toppings: pure maple syrup, fresh berries, bananas, almond butter, coconut whipped cream, honey, nuts, etc.

10. Any leftover waffles can be frozen in a freezer safe Ziploc bag for 6 months. You can reheat them in a toaster (if they fit), or bake them on a wire rack rimmed baking sheet at 350 degrees for 10ish minutes until crispy again.

Recipe Link: https://www.tasteslovely.com/crispy-paleo-waffles-gluten-free-dairy-free/

Author of Recipe: Natalie Gruendl