paleo WAFFLE mania

V2 gaufres / V2 waffles / gaufre V2

Since I had started my paleo diet, the croque monsieur/waffle-maker had been abandoned in a drawer seemingly forever. But one day I discovered Paleo Waffles and a new mania was born. I now have a million ways to make them, salty/sweet/healthy/rewarding and so on…depending on my mood and what I have in the house, paleo waffles are so versatile! Here are four ways you can make them yourself. The quantities are enough for 5-6 waffles, depending on your machine. Also, I have a bad quality waffle maker (a four year old Moulinex snack time that has great reviews online, but mine sticks, drips and tortures me frequently), so I butter it up quite a lot (in the beginning and then every two waffles). If you have a better quality machine, probably you can grease yours significantly less.

V2 gaufres / V2 waffles / gaufre V2

Version 1 (denser, crispy and perfect for salty toppings such as a sloppy Joe):

90gr almond meal
55gr chestnut flour
35g arrowroot
4 spoons of olive oil
125ml milk (almond, cow, etc.)
one pinch sodium bicarbonate
1 tea spoon cider vinegar
one pinch of salt
2 eggs
optional: 3 spoons of sugar*/maple syrup
+ butter for greasing

Version 2 (my husband’s favorite version, works great with black or white chocolate chips):

95gr unsweetened apple sauce or two mashed ripe bananas
65gr almond powder
65gr chestnut flour / green banana flour (MY NEW FAV) or a mix of the two
one pinch sodium bicarbonate
1 tea spoon cider vinegar
4 spoons of olive oil
2 eggs
optional: 1 spoon of cocoa powder + 3 spoons of sugar/maple syrup or a handful of chocolate chips + 2 spoon of sugar*/maple syrup
+ butter for greasing

Version 3 (with mozarella):

150gr grated cooking mozarella (the one suitable for pizza)
50gr coconut flour
100gr tapioca flour / arrowroot
200ml milk (almond, cow etc.)
4 spoons of olive oil
2 eggs
1 pinch of salt
+ butter for greasing

*unrefined cane sugar/ coconut sugar etc…

For versions 1,2,3, separate the egg yolks and beat the whites until soft peaks form. In a second bowl mix all the other ingredients. Carefully fold with a spatula the two mixtures together. Heat your waffle maker. If necessary, grease it well. Add about 2,5 heaped spoons of batter per waffle and cook for 4-5 minutes. If you are making the mozzarella version, at the end of the cooking time open only slightly the waffle-maker and wiggle a bit the top so that the waffle becomes loose. Serve hot topped with maple syrup, jam, cheese, chocolate spread, whipped cream and fruits etc.

V3 Mozarella gaufres / waffles / gofre

Version 4 (with yeast, the closest version to the world famous Liège waffles):

20gr gluten-free yeast (dehydrated or fresh, fresh is best)
60ml warm water (40°C max)
30gr coconut flour
70gr almond powder
45gr tapioca flour / arrowroot
70gr melted butter, slightly chilled
2 eggs
55 + 20gr sugar*
pinch of salt
+ butter for greasing

*unrefined cane sugar/ coconut sugar etc…

In a tall glass mix the warm water with the yeast and let it sit for 10 minutes. If the water is too hot, it will kill the yeast and no bubbles will form. If this happens, throw everything away and start again. Beat the egg whites until soft peaks form. Mix the flours, the almond powder, the sugar, the salt, the egg whites and the yeast mix. Add the melted butter bit by bit while stirring constantly. Cover the bowl with a clean towel and let it rise in a warm place for one hour (close to the heater), or overnight in the fridge. Once the dough has slightly risen (it will not be as spectacular as when using gluten), heat up your waffle-maker. If necessary, grease it well. Add about 2,5 heaped spoons of batter per waffle and cook for 4 minutes. Serve hot topped with maple syrup, jam, cheese, chocolate spread, whipped cream and fruits etc.

small GAUFFRES4

Enjoy your breakfast! 🙂

  • V1 gaufres / waffles / gofre

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