Almond Waffles with Fresh Strawberry Sauce
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(Slightly adapted from Megan Gilmore)
Ingredients:
1 cup blanched almond flour
1 large egg
1 tablespoon cornstarch or arrowroot powder
1 tablespoon mild flavored oil, I like safflower or mild olive oil
2 tablespoons pure maple syrup
1/3 cup water
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
Homemade fresh strawberry sauce(recipe follows), or fresh strawberries for serving
Make the waffles:
Preheat your waffle iron (not a Belgian version), while you make the waffle batter.
In a large mixing bowl, combine the almond flour, egg, cornstarch, oil, maple syrup, water, baking powder, vanilla, and salt. Use a whisk until well-combines and smooth.
When the waffle iron is hot, coat both sides with cooking spray, and pour 1/3-1/2 cup of the batter into the center of the waffle iron. (It may not spread all the way to the edge of the waffle iron.)
Cook for about 4-5 minutes until browned. The waffle iron should let you know when it's cooked, about 5 minutes. But, I like them a little browner, so I usually let them go a minute longer.
Use a fork or off-set spatula, carefully remove the finished waffle. It may appear very soft, but will crisp up within a minute or 2. Repeat with the remaining batter, spraying the iron with the cooking spray after each waffle.
Serve warm with butter and homemade strawberry sauce or maple syrup. Leftover waffles can be stored with a piece of parchment or waxed paper in between them in an airtight container in the fridge for up to a week. You can also freeze them for up to 3 months. To reheat, place waffles in a dry skillet to warm and crisp them up.
Makes 4-5 waffles. Recipe can easily be doubled. YUM!
Homemade Fresh Strawberry Sauce
Ingredients:
16 ounces fresh strawberries, hulled and sliced or small chunks
3 Tablespoons sugar, or maple syrup
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
Combine the strawberries, sugar, and lemon juice in a medium-size heavy bottomed pan. Cook the berries over medium heat, stirring constantly for 5-7 minutes, until the berries are softened and the juices are slightly thickened. Remove from the heat and stir in the vanilla. Cool. Any leftovers can be stored in the fridge for up to at least a week.
LESSONS Learned:
1. Almond flour used to be hard to come by, but now it's everywhere. Buy some!
2. Want to make them vegan? Replace the egg with 2 more Tablespoons cornstarch or arrowroot powder.
3. Make sure to re-coat the waffle iron with cooking spray before cooking each waffle.
4. You can use a Belgian Waffle maker but they won't be as crispy. Plus, you will need to cook the waffles for one or 2 minutes longer, since they're thicker and will take longer to cook.
5. The strawberry sauce is yummy over ice cream, pancakes or for strawberry shortcakes too.