Paleo Waffles
What is special about this recipe for paleo waffles is that these protein-packed waffles are fluffy, crispy, buttery, hold together, taste every bit as delicious as your average plain jane waffles, but this recipe *magically* uses no cassava flour, tapioca starch or flour, or other high carb flours, starches, or similar ingredients. Behold the glory!!!!!!
Ingredients
- 4 cups almond flour
- 1 1/2 cups whole milk
- 1/4 cup cream cheese
- 1/4 cup cashew butter*
- 8 tbsp unsalted butter
- 2 large eggs
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp lemon zest
Directions
Preheat lower shelf warming oven to 200 degrees F.
Melt the butter.
Whisk 1/4 cup cream cheese, 1/4 cup cashew butter, 1/2 teaspoon lemon zest, and 1 pinch of salt. Then set aside.
Next, preheat the waffle iron to the "medium" setting.
Spray the waffle iron with nonstick cooking spray.
To prepare the batter, whisk together the almond flour, baking powder, and salt in a large bowl.
In a 4 cup measuring cup, whisk the eggs and milk.
Now into the large bowl with the dry ingredients add the cream cheese-cashew butter mixture and begin to whisk. Then start slowly pouring in the egg-milk mixture and whisk constantly to combine. When the batter is almost fully incorporated, drizzle in the butter and whisk until just combined.
Pour the whole batter into the 4 cup measuring cup and let it sit in the fridge for 10 minutes, or until the batter has thickened.
Scoop enough batter into the waffle iron to fill three quarters of each square. Close and cook until golden brown and crispy 5-6 minutes. Then remove the waffles with a spatula and a fork and cut on the marked lines, place on a tray and place in the warming oven. Waffles can sit in the warming oven for up to 20 minutes. Then continue pouring batter and making waffles until all batter has been used.
