We eat mostly Paleo in our house and we have never tried to make non-Paleo things Paleo like bread, muffins, or other bread-like items. To be honest, I don’t want a Paleo biscuit. I grew up in the south, therefore, I want a real biscuit! I caved and have been working on a waffle recipe, because I love waffles but I cannot eat grains like I used to. *sad face* I made a GOOD waffle…like, a really good waffle…a waffle I think I could fool people with! Trust me, I am hard to please on these things. I’ve never purchased a grain/gluten free bread item that I liked, except gluten free chocolate cake, but I digress.
These waffles can be made ahead of time. They reheat beautifully in the toaster oven! I have this waffle iron, and I got 10 waffles from this mixture. I let them cool and put them in the fridge for the week . They can also be frozen. I love breakfasts that I can grab and make quickly. Top with maple syrup, fruit, or whatever toppings make you happy 🙂 We are going with maple butter (it’s whipped maple syrup and SO good) and apple slices.
- 2 cups almond flour
- 1 cup tapioca flour
- 1 tablespoon + 1 teaspoon baking powder
- 2 eggs
- 1 cup almond milk
- 2 teaspoons apple cider vinegar
- 1/4 cup maple syrup
- 1 tablespoon vanilla bean paste**
- 1/2 cup coconut oil, melted and cooled slightly
**You can use vanilla extract in equal amounts, but I swear this stuff makes a difference in recipes. As you can see, I buy it in huge quantities because I love it that much. It really makes my crack cookies!
In a large bowl, mix together almond flour, tapioca flour, and baking powder. Whisk to break up any clumps.
In a small bowl, combine almond milk with apple cider vinegar and let sit while you work on the other ingredients. Whisk the eggs together with the maple syrup and vanilla bean paste. Add in the milk/vinegar mixture. Begin preheating your waffle iron.
Whisk the liquid into the dry mix. While continuously whisking, add melted coconut oil and whisk just until combined.
Cook according to the manufacturer’s instructions. My waffle iron held a scant 1/2 cup in each mold and cooked in about 4 minutes. Serve hot or cool and save for later.
I really think you will enjoy these waffles. Grain, dairy, and sugar free… AND they taste good! Hard to believe, I know. Crispy around the edges, but soft and fluffy in the middle. The maple syrup and coconut oil add a subtle and oh-so-tasty sweetness to these golden babies. I’m already ready for breakfast tomorrow.