These waffles are pretty plain. But let me explain why this is a good thing. Amazing, even. Without the addition of sweeteners or a specific flavor profile, these waffles can be used for a million purposes. Mostly as a vehicle for tasty accompaniments of either a sweet or savory nature, which do best with a waffle that doesn’t try to steal the leading role.
The paleo waffle recipes I come across on the interwebs have two fundamental flaws. 1) They involve nut flour or nut butter or both. 2) They get all the fanciness built into the waffle itself so they really only serve one eating occasion. Sure, pumpkin maple spice waffles sound delicious, but that’s a recipe that I’ll make once per year when that particular variety is what I’m after.
But my point is that this plain waffle recipe is versatile and can meet any of your Sunday brunch needs. Let me elaborate:
- Just waffles and syrup? Sure, delicious!
- Waffle in lieu of English muffins for eggs benedict? No better way to mop up those yolks.
- Waffle folded around homemade jam and a banana? Yum.
- Waffle dipped in guacamole instead of chips? Boom.
- Open-faced tuna melt on a waffle? Obviously.
- Toasted waffle pieces for salad croutons? Why not?
- Waffle for dunking in homemade chicken and vegetable soup? Winning.
See what I did there? You can add a waffle to just about anything and it’s brilliant.
Nut-Free Paleo Waffles
Makes 6 waffles in my iron
½ cup coconut flour
½ cup tapioca flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons butter or coconut oil, melted
1 teaspoon vanilla
1 cup coconut milk (I used the slightly watery version that comes in a carton for this recipe)
Important: There are two versions of this recipe using the same ingredients. The only difference is how you decide to incorporate the eggs, and this changes the texture of your waffles. If you want fluffier waffles with a little more body, then follow the instructions with the separated eggs. If you want crispier waffles, just skip the egg separating and mix the whole eggs into the wet ingredients.
First, plug in your waffle iron.
In a small bowl, combine the coconut flour, tapioca flour, baking soda, baking powder and salt using a fork. Set aside.
For fluffier waffles, separate your eggs. Place the egg yolks in a medium sized mixing bowl and put the whites into a smaller mixing bowl with tall sides. Using an electric mixer, beat the egg whites on high until they are stiff and peaky. This takes a few minutes. Keep going until the liquidy stuff at the bottom is gone. You can do this by hand, but be prepared to put in some serious time and effort. Set the fluffy egg white stuff aside.
To the larger bowl with the egg yolks (or the whole eggs if you’re not separating), add the melted butter or oil and the vanilla. Whisk it around with a fork until it’s well combined. I like to measure my coconut milk in a glass measuring cup and then warm it up in the microwave for 45 seconds or so. This helps keep the butter from clotting back up due to cold milk, but it’s an optional step. Either way, add the milk to the egg yolk mixture and combine well with a fork or whisk.
Add half of your dry ingredients to the yolk and milk mixture. Mix well, then add the remaining dry ingredients. You want it to be well combined, but don’t beat it up too much.
Finally, if you did the egg white thing, add half of the egg whites to your batter. Fold them in gently using a spatula. Don’t just beat them in with a fork or you’ll defeat the entire purpose of making them fluffy in the first place. Once the first half is folded in, add the last of the egg whites and do the same with them. You’ll still have some egg white clumps here and there. That’s ok. Just make sure you bring batter up from the bottom of the bowl as you fold, otherwise the top of your batter will be light and fluffy and eggy, and the bottom will be dense.
Your batter is ready. Follow your waffle iron’s instructions for wafflege. I pour a heaping quarter cup into my iron, close it, wait about 3 minutes, and they’re done. But all irons are different, so do what works for yours.
Now you get to decide what you want to do with these waffles. Go crazy!
Per the usual, I’ve saved any non-food related updates for the end so that you can enjoy recipes without being inundated with irrelevant or perhaps unwanted details about my life and my pathetic excuses for blog writing delinquency. For those who are interested, let’s do this.
I shared in my last post (a sorry five months ago) that I’d had quite a bit of life change over the spring and summer. I moved back home to California. It’s 72 degrees today. In January. Best decision ever. I’d also changed jobs and we got a puppy. Because we are crazy.
A full eight months after all these major changes happened, I’m finally starting to feel a little more normal and settled. I’m back to a solid gym routine, lifting four times per week. Our puppy is hilarious, and he turns one year old next month. Mostly this means we’ll have to start finding new excuses for his poor behavior because we can’t call him a puppy forever.
He hates it when I work on my laptop instead of playing with him. I’ve been battling him off just to write this, in fact. I blame him for any typos.
In newer news, Chris and I got engaged last month. We’re skipping the wedding thing and instead taking the opportunity to repurpose an upcoming adventure to New Zealand as our honeymoon. Of course in between now and then I have two trips for work, one of them international. I’m washing my hands every hour or so like a crazy person in hopes that I can avoid getting the gnarly flu and whatever else is going around. I tend to fare better when I eat well, so I’m keeping it pretty clean lately. With the exception of the bag of Guittard dark chocolate chips I may have devoured over the course of a weekend. I was a girl who needed chocolate.
So although life continues to be exciting, I plan to keep showing up with awesome nut-free recipes for you lovely folks. I didn’t forget about you over the holidays. I actually worked on a few recipes – like these waffles – but a couple of them were flops that I have not managed to salvage yet.
One of them is a carrot cake that I made for Christmas at my mom’s house. Let’s just say it didn’t really work out. Perhaps this is a good time to address the fact that I rarely post my first go at a recipe. Sometimes the first shot works out, but even then I’ll try a few variations just to be sure. More often the first time is kind of a mess, like this carrot cake.
It tasted pretty good, but it was too moist, almost spongey, and it didn’t come out of the pan. Then the drizzly frosting didn’t work out either. Fortunately there were only four of us at Christmas dinner and everyone was supportive, if not complimentary. I still think there’s hope for revival with the right recipe modifications. My goal is to post a great nut-free carrot cake you can enjoy by springtime.
In the meantime, I’ll post anything that is shareable, meaning it’s both edible and not visually offensive. Take care til then.