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!Read more