The kiddo has a huge fascination with waffles. Me? Not so much, mostly because I’d never found a recipe that was reliably stick-free. And, seriously, cleaning a stuck waffle off a waffle-iron is one of the least fun kitchen chores.
But, I finally found a stick-proof recipe that is crisp and crunchy (just the way he likes them).
2 eggs, separated
1/4 cup (48 g) palm shortening, melted
1 cup unsweetened almond milk
1/2 t. baking soda
1 t. baking powder
1/2 t. cinnamon
1/4 t. salt
80 g (1/2 cup, packed) almond flour
60 g (1/2 cup, approximately) tapioca starch
60 g (6 T., approximately) white rice flour
Beat the egg whites until stiff peaks form. Set aside. Beat the rest of the ingredients together. Fold in the egg whites. Bake on greased waffle iron according to manufacturers instructions.
They look and sound great, Deanna! I’m happy you figured out the perfect recipe because it’s important to keep both the kiddo and mom happy. 😉
Do you think vanilla flavored almond milk would work with your recipe?
The unsweetened vanilla would definitely work. I use it all the time. I can’t guarantee that sweetened won’t stick, because I’ve never tried it. But, my gut says it would be fine.
These waffles look great, and probably much healthier than the frozen kind I’m used to. Thanks for sharing– I can’t wait to try this!