Almond Flour Waffles

Classes are done, let the celebrations commence! My roommate and I decided some decadent almond flour waffles were the best way to get ready for exam season. These waffles may be gluten free, packed with protein and have very little sugar in them, but most importantly, they're goshdarn delicious.

After my recent experiments with almond flour cupcakes, I figured waffles couldn't be that difficult. But I still crossed my fingers and said a little prayer to the food gods when I put them in the iron, fearing the lack of gluten would lead to a mess. Turns out my first instincts were right and these little babies held together fine.


Almond Flour Waffles
makes 6 square waffles, enough for 2 weekend sized servings, 3 weekday ones

2 eggs
1 tbsp maple syrup (or sugar)
1/2 tsp vanilla
1/4 cup yogurt
75 g almond meal (3/4 cup)
1/2 tsp baking soda
1/4 tsp salt
butter

1 Beat the eggs, maple syrup, vanilla and yogurt in a bowl until smooth
2 Sift the almond meal, baking soda and salt together in another bowl
3 Blend the wet and dry ingredients until thoroughly mixed, set aside while you heat up the waffle iron
4 Once the waffle iron is hot, use a silicone brush or other instrument to liberally butter it
5 Pour a scant 1/4 cup for each square and cook for 5-8 minutes depending on the iron's heat setting, you can open it to check the waffle after about 3 minutes, it doesn't fall apart as easily as a wheat flour recipe.
6 DEVOUR

My roommate and I enjoyed ours with some sauteed apples, yogurt and toasted almond slices. Delicious. One note: these do have a slightly eggy flavour. I used fewer eggs than a lot of recipes called for, but they still had a lightly Yorkshire puddingy flavour we actually liked.