A delicious grain free option to satisfy your craving for waffles from times gone by.
Yield: 14 to 16 Mini Waffles, 6 to 8 large 5 heart waffles
2 cup Blanched Almond Flour
1 cup of Tapioca Starch
4 teaspoons Baking Powder
½ tsp Himalayan Pink Salt
¼ cup Monk Fruit Sweetener (using spice grinder to make into powder)
2 Large Organic Eggs
1 cup Goat Milk
½ cup Ghee
1 tsp Almond Extract
Preheat your waffle maker to standards based on your machine. Based on recipe we prefer using a mini waffle maker, keeping portions smaller.
Using your whisk in a large bowl, mix flour, starch, baking powder, powdered monk fruit (again using you spice grinder to make into powder), and salt. Using a new bowl mix the goat milk, organic eggs, lime juice, and almond extract. Mix the two together until you have a nice smooth batter.
Using a ¼ cup of batter at a time put into mini-waffle maker and close the top, for the larger 5 heart waffles use a little under a ½ cup. Should take around 4 minutes, or until crispy golden brown. Serve right off the iron or put in warming oven.
Note: If prefer to let cool to serve later or to freeze, when ready to eat put in toaster to warm them up. If from freezer defrost first for about an hour.