Ingredients
- Almond flour: 2 cups
- Namaste perfect flour blend (from Costco): 1 cup
- Baking powder: 1 Tbsp + 1 tsp
- 2 Large eggs (may substitute for ground flaxseed: 2 Tbsp + warm water 6 Tbsp)
- Milk of choice (I use Almond or Coconut milk – unsweetened): 1 cup
- Apple Cider Vinegar: 2 tsp
- Sweetener (I used monkfruit): ¼ cup
- Vanilla: 1 tsp
- Coconut oil, melted: ½ cup
*Also, adding pumpkin spice to the flour mixture before adding the wet ingredients is incredibly yummy!
*When I double the recipe I always add Orgain Unsweetened Protein Powder as a partial substitute for Namaste Flour. It’s plant based, has no flavor and gets your protein in!
Instructions
- Preheat waffle iron (I used a Belgian waffle iron) according to manufacturer’s directions.
- In a large bowl, combine almond flour, namaste flour and baking powder. Whisk or stir to combine well.
- In a small bowl or coffee cup, whisk together flax meal and warm water. Set aside until thick and egg-like.
- In a small bowl or large measuring cup, almond milk and apple cider vinegar. Allow to sit while you melt the coconut oil on the stove or in the microwave.
- To the almond milk and ACV mixture, add flax meal, sweetener, vanilla and finally, the melted coconut oil. Whisk well to combine and quickly add to dry ingredients (because coconut oil will start to harden and clump if you don’t) Stir batter just until combined. Using a ¼ cup scoop (or size recommended by manufacturer), pour batter into preheated waffle iron and cook until golden brown.
- Serve with pure maple syrup, Jam, berries, coconut cream, baked apples, whatever you like
Notes
Stored cooled waffles in a covered container or in a sealed zip-top bag on the counter for up to 2 days. May also be frozen for longer storage. Reheat frozen waffles in a waffle iron or toaster on low heat.
Macros
Serving size: 1 large waffle
Calories: 269
Carbs: 18 g (net)
Protein: 5 g
Fat: 22 g
Why Gluten-Free?
What does Gluten-Free mean? It refers to foods that do not contain gluten. Gluten is a protein found in the grains: wheat, barley, rye and oats. It is also often added to other foods to modify the structure and stability of it (ex. salad dressings, canned soups, deli meats, soy sauce, condiments, etc.).
Today, it is quite common to know or hear about someone you are connected to who has a gluten intolerance/sensitivity or who are celiac (highly allergic to gluten). I know personally since I was 15, the struggle and frustration to change my food habits and lifestyle to work around a gluten intolerance, but I have felt an enormous difference in how I feel and think physically. On the bright side, our bodies will respond and can heal itself when gluten is cut out of our diets. And, cultural and society is adapting a lot to be more friendly to gluten-free individuals and families (providing gluten-free options at restaurants, and gluten-free restaurants and bakeries).
Benefits of a Gluten-Free Diet
- May ease digestive symptoms
- Can provide extra energy
- Could benefit children with autism
- Can decrease inflammation
- Promotes fat loss
- Improves symptoms of irritable bowel syndrome
Gluten-Free Alternative grains/foods
- Quinoa
- Buckwheat
- Brown Rice
- Amaranth
- Teff
- Gluten-Free Oats
- Millet
- Nut Flours
Happy cooking!
Xx
Courtney
Source:
https://draxe.com/gluten-free-diet/
Disclaimer
This page provides information from my personal experience and education only. It is not to be considered medical advice. I’ve tried my best to keep the information contained in this post as accurate and updated as possible, but I make no guarantee of the accurateness of the same.
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