Almond Flour Waffles

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.

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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.

Foodie 4th Weekend Round-up

We spent a relaxing 4th of July weekend in Bodega Bay, and the only hard work was spent toiling away in the kitchen. Here’s a recap of the decadent (but recession-friendly!) menu – along with some local flavor:

Tomales Bay Cowgirl Creamery

  • Friday night dinner: Johnnie & Melinda made cheeseburgers, barbecued white corn and homemade French fries
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  • Saturday morning breakfast: Tim & Laura made lemon-poppy seed waffles with fresh fruit and blueberry compote (topped off by mimosas with real Champagne from France)
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  • Saturday afternooon: Cheese and more cheese! We took a hike to the beach, so it balanced out. 😉
  • Saturday night: David & I made tri-tip, mashed potatoes, sauteed vegetables, and Tina made a delicious salad

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  • Sunday we stopped at Wild Flour Bakery in Freestone – amazing bread, lattes and apricot scones!

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