I’m a sap for breakfast provisions. Perhaps because of their indulgence: fluffy pancakes dripping with maple syrup, the warm buttery glaze of a good French toast, and of course a deliciously rich waffle.
I haven’t had too many waffles in my life, and no the refrigerated variety you can continentally heat & go don’t really count. A true waffle is created from batter and baked to a golden consistency and immediately consumed with butter & fruit (or chocolate chips if you’re feeling daring). But don’t get me wrong, when you can’t make waffles from scratch, do enjoy a frozen waffles!
These traditional breakfast spreads go amiss when you can’t have them due to a food allergy. Or so you think – the beauty of today is how versatile we are becoming when it comes to revising the menu. Case in point: cassava flour. Hailing from the yucca root – it’s an under the radar ingredient that can yield a delicious waffle full of airiness and the old-fashioned cake-like consistency of a waffle. It’s a wonderful grain-free/paleo/gluten-free option, and this recipe came together quite easily, just be sure to stir very well!
These are very basic waffles as the goal was to create a fail-proof base. When you bake gluten free, this is sometimes the case. I wanted to keep the ingredients simple and very easy to access, feel free to add ripe fruit chocolate chips, and so on!
- 1 Cup non-dairy milk
- 1/4 Cup cashew butter (or neutral nut butter of choice)
- 1/4 Cup softened coconut oil
- 3 Eggs /egg replacement
- 3 Tablespoons maple syrup
- 1 Teaspoon vanilla extract
- 1 Teaspoon cinnamon
- ¼ Teaspoon sea salt
- 1 1/4 Cups Otto’s Cassava Flour- buy here
- ½ Teaspoon baking soda
- Whisk the egg/egg replacer first for a fluffy consistency
- Continue to add the remaining Wet Ingredients – whisk well
- Mix or sift your dry ingredients
- Slowly incorporate the dry into the wet by whisking
- Whisk together the wet & dry
- Heat up your waffle maker and even ladle in the batter
Prepare as you will and enjoy!