We’re continuing on with our breakfast themed meal prep post because who doesn’t love a fresh, fluffy waffle? Your first reaction might be, “wait, I thought this was supposed to be a healthy eating challenge?” You’re right-it is. But that doesn’t mean waffles can’t be a part of your balanced, healthy lifestyle. These waffles are clean, paleo-friendly and taste AMAZING! We may or may not have done some serious taste testing on this one for you guys. 🙂
This recipe comes from the cookbook Lexi’s Clean Kitchen (see previous Friday Favorites post):
PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES
YIELDS 2 WAFFLES
- 1 TBS grass fed butter, avocado oil or coconut oil for the waffle maker
- ½ cup blanched almond flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- Pinch of sea salt
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 ½ teaspoons maple syrup
- ½ teaspoon vanilla extract
The messy state of Evan’s kitchen pictured here is pretty much the norm, not gonna lie. 🙂
- Preheat a waffle maker and brush it liberally with melted butter. Whisk together the almond flour, tapioca flour, baking powder, and salt in a mixing bowl, preferably with a spout. Add the eggs, applesauce, and vanilla and mix to combine.
Evan & Maria’s version: throw it all in a bowl and start mixing!
2. Following the directions for your waffle maker regarding batter quantity and cook time, pour in the batter and cook the waffle until done. Remove and transfer to a low oven to keep warm. Re-grease the waffle iron and repeat with the remaining batter.
The timing was definitely not a science. We kept checking it prematurely because we were so excited and it smelled soooo good!
3. Serve the waffles hot with desired toppings. Store leftovers in the fridge for up to 1 week or in the freezer for up to 6 months.
Nom nom nom!
When we calculated the macros for 1 waffle based on our ingredients, we got:
You could make these sweet, by drizzling them with some nut butter and fruit, or savory by toping it with an egg! This is also a great base recipe to make your own additions to, like fruit, nuts or other spices. The book gives you simple modifications for Chocolate Chip Waffles, Chocolate Waffles, Fruit-Filled Waffles and Pumpkin Waffles.
For us, we used these waffles more as a snack or side to a meal. For example, Evan had ½ or ¼ of a waffle with her egg and veggie scramble every morning for breakfast last week. These also freeze really well, so if you have time one weekend and want to make a bunch, throw them in a plastic bag in the freezer until you’re ready to use them!
Again, waffles aren’t something we eat in large quantities on a daily basis, but recipes like this that are made with clean, quality ingredients can definitely have a place in your healthy eating lifestyle (especially for those of you still working towards hitting your carb numbers!).
-Evan & Maria