Almond Flour/Flax Meal Gluten Free Waffles Kay Moss
Delicious low carb and gluten free waffles are tastier with a slightly sweet and nutty flavor than ones made with wheat flour. These almond flour/flaxseed meal waffles can be made ahead and frozen or batter refrigerated for a quick and easy breakfast or chicken and waffles lunch or dinner. Makes approx.
1 cup almond flour
¼ cup flaxseed meal
1 Tbsp. baking powder
¼ tsp salt
1 cup heavy cream or almond milk (either unsweetened or slightly sweetened)
2 Tbsp. melted butter (coconut oil may be substituted, but butter adds more flavor)
1 tsp vanilla
1-2 Tbsps. agave nectar or syrup (preferably lite syrup)
In a large bowl, whisk together the flours, baking powder and salt
Put cream/almond milk, oil/butter, and eggs in a blender. Blend slightly to mix in eggs.
Add dry ingredients gradually as you blend together on low speed. Meanwhile heat the waffle iron.
When hot, pour batter into waffle iron. Waffles are done when steam stops streaming from the iron.
For a lighter waffle, separate egg yolks and whites. Beat egg whites until soft peaks. Fold briskly (do not whip) into the dough mixture from the blender or bowl that contains the batter until blended. If needed, spray waffle iron with butter flavored non-stick spray.
Add 2 tsp Psyllium Husk powder for a more fiber consistency and bread texture and taste. Serve with hot melted butter and hot syrup.
Per Waffle: 241 calories, 23g fat, 4.2g carbs, 1.5g fiber+, 6.0g protein, 2.7g net carbs