Today is my last day of finals – I am [almost] officially finished my P1 year of pharmacy school. Woohoo! Because my last final is at 3:30 pm, I decided to experiment with a waffle recipe for breakfast (one can only spend so much time studying). I thought about doing a combination of almond flour/whole wheat flour (if only because I am severely low on almond flour – I need to make more!). At the last second, though, I opted to use coconut flour instead. More health!
I sort of just threw this together and hoped for the best. I knew I’d need more eggs than usual and more liquid than usual because of the coconut flour, but that’s all I really thought out, haha. Luckily, throwing things together ended up working out well enough, and it ended up being a very yummy breakfast.
These waffles are light and fluffy, with a lovely sweetness. I didn’t actually end up using any maple syrup for these (*gasp*) – I garnished it with a pat of coconut oil and a sprinkle of cinnamon. So delicious. Because I used vanilla stevia drops, the batter itself was wonderfully sweetened, so it didn’t need much extra on top!
Because I’m really excited about this, I’m going to tell you a little bit more about these vanilla stevia drops. I actually won a giveaway over at Prevention RD for one of NuNatural’s lemon or orange flavored stevia drops, and I got to pick one. I ended up picking orange (for a lovely chocolate-orange combo), and when I received my package, NuNaturals was kind enough to include a lemon and a vanilla flavored one, also! I was so excited, and I’ve been having a lot of fun using them to sweeten tea while I’ve been studying, and I can’t wait until I have more free time to try them in some more recipes!
(Disclaimer: While NuNaturals did send me the drops free of charge, I was not required to write a review at all – I don’t even think they know this blog exists – I was just excited about the product!)
Gluten Free Waffles
serves 2-3
1/4 cup almond flour
1/2 cup coconut flour
1 T ground flax
1/2 t baking soda
1/4 t salt
3 eggs
2/3 cup milk
1/2 t vanilla
≈ 20 drops vanilla stevia (if using plain stevia drops, just add 1/2 t more vanilla)
4 T coconut oil, melted
In a small bowl, stir together the almond flour, coconut flour, flax, baking soda, and salt. Whisk in the eggs, milk, vanilla, coconut oil, and stevia drops. Scoop the batter onto a greased waffle iron and cook according to your waffle iron’s instructions (I used 1/4 cup batter for each waffle with mine). Keep in a warmed oven until all are made and ready to serve. Serve with coconut oil or butter (and maple syrup if you really have a sweet tooth) and a dash of cinnamon. Enjoy!