almond flour waffles

Yes they are as good as they look

     I love, love, love, love, LOVE, breakfast food.  I could eat it for any meal, any time of day.  That being said, breakfast is a meal where it is very easy to over indulge on deliciously sugary, buttery, high glycemic foods that leave you feeling bogged down the rest of the day.  Because I don't cook with simple carbs (white bread, white pasta, white flour, white rice, etc) and I cut out or substitute as much refined sugar and saturated fats as possible, creating a delicious and satisfying waffle seemed like a challenge.
     I wanted to omit butter completely from the waffle batter, which as a result would mean a lot of flavor, so I incorporated almond flour for a nutty taste.  Because of the mealy texture of almond flour, and the fact that it doesn't rise as well as regular flour, I wanted to supplement white whole wheat flour as well.  That way the waffles would be thick and airy, as opposed to dense and overly almondy. When it came for a direct substitution for the butter, my go to choice is coconut oil.  It gives the necessary fat to allow the waffles to get brown and crisp up without a detectable coconut flavor.  
     If you aren't concerned about butter content or high-glycemic flours (all purpose) then you can do a direct 1:1 substitution for my ingredients.  If you try them this way though I really don't think you'll even miss it!
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Ingredients:

YIELD: 10 Waffles

• 1 cup almond flour
• 1 cup white whole wheat flour
• 1/4 cup light brown sugar
• 2.5 teaspoons baking powder
• 1/2 teaspoon sea salt

• 1 cup unsweetened vanilla almond milk
• 1 cup whole milk
• 4 eggs
• 1 tablespoon pure vanilla extract
• 1/2 tablespoon pure almond extract
• 7 tablespoons melted coconut oil

Quick Notes and Tips:

• If there are any dietary/allergenic restrictions with the white whole wheat flour, easily substitute rice flour, coconut flour, or oat flour (this may affect how fluffy the waffles will get).
• When  the wet and dry ingredients are combined, let the batter sit for 10-15 minutes.  This will allow time for the baking powder to activate and will make a huge difference when the waffles cook if they are light and fluffy or dense.
• Add 1/2 to a full teaspoon of sugar to some cut up berries and occasionally stir.  They will juice and be a delicious topping!

Directions:

1. Combine dry ingredients in a bowl, mixing well and removing any clumps.
2. Combine wet ingredients in a separate bowl, mixing well.
3. Slowly add wet ingredients to dry ingredients, stir until just combined.  Allow batter mixture to sit for 10-15 minutes.
4. Fire up your waffle maker set to the desired darkness, and get cookin'!

Almond Flour Waffles Printable
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