In my quest to eat less processed or refined foods, and more nutrient-rich foods in their original forms (or close to it), I’ve stumbled my way through some baking disasters. Fortunately, this morning I made my first successful batch of almond flour waffles.
Thanks to The Daily Dietribe for testing out the right ratios of flour to starch – a key make-or-break factor in baking with nut flours and root starches. I found that adding one egg was necessary to keep the waffles from splitting in half when opening the waffle iron.
Almond Flour Waffles (Adapted from The Daily Dietribe)
1 – 1/4 cups almond flour
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp sea salt
2 tbsp coconut palm sugar
1/4 cup unsweetened applesauce
2 tbsp vegetable oil
1/2 cup almond milk
1 egg
Mix dry ingredients separately from wet ingredients. Combine and whisk in egg. Make sure your waffle iron is greased. You may need to play around with settings and open the iron slowly to make sure waffle is thoroughly cooked.
Looks great! I had such great results from the naan bread recipe that I was telling you about, I’m eager to try more treatments that I think will work well, like tortillas and pizza crust! http://myheartbeets.com/paleo-naan-indian-bread/
Thanks for the link – can’t wait to try it!
Almond flour waffles sounds good but can you substitute tapioca flour for something else
You probably can but the ratio is very specific for baking. Unfortunately I wasn’t able to find more details from Daily Dietribe. You could play around with tapioca flour and see what happens.