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Posted by on Jan 15, 2013 in breakfast, dairy free, dessert, gluten free, Holidays, lunch, paleo, soy free, Uncategorized, vegan | 14 comments

Basic Paleo Waffles | Nut & Coconut Free

 

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I am so excited about my new waffle maker! Thank you sweet husband and children for the new toy :) I call this recipe a “Basic Waffle,” because all I want to do is go all crazy playing with this new toy and make…I don’t know…savory waffles, stuffed waffles, chocolate waffles, ice-cream sandwiches…what else?? hehe. Well, it will all have to wait because I am doing the 21 Day Sugar Detox and Autoimmune Protocol at the moment. They will also have to wait a little bit, because this detox has taught me that although I am a baker at heart, I need to spread out my sweet treat testing and tasting. I still have some weight to lose and I need to consider my health. Although the treats I bake are healthy, they should be eaten in moderation. I have had several requests recently for recipes that are nut-free as well as coconut-free. So, these waffles are made using ground Raw Sunflower Seeds and Arrowroot Flour. The key to a perfect waffle is having a crunchy outside and light, airy inside. I think this recipe totally achieves that. Be sure not to skip over the step that requires you to separate the eggs and whisk the whites.  

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  This recipe makes 3 large circle waffles with my new waffle iron. I couldn’t find a link on amazon to the Cuisinart Breakfast Central (it also makes omelets), but this Waffle Maker is similar and should give you an idea about recipe serving size.  

 

Basic Paleo Waffles | Nut & Coconut Free
 
Author:

Serves: 3-6
Prep time:
Cook time:
Total time:

 
Ingredients
  • ½ cup Raw Sunflower Seed flour (I grind my own)
  • 1 cup Arrowroot Flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 3 room temperature eggs separated
  • ½ cup apple sauce room temperature if possible (to keep oil from re-hardening)
  • 3 tablespoons oil of choice
  • 1 teaspoon vanilla
  • 1 tablespoons of pure maple syrup

Instructions
  1. Melt coconut oil and set aside.
  2. In a large bowl combine the egg yolks, apple sauce, vanilla and maple syrup. Set aside.
  3. In a medium bowl combine sunflower seed flour, arrowroot flour, baking powder and cinnamon. Set aside.
  4. Now add your oil to the large bowl of liquid ingredients (hopefully apple sauce has warmed up and oil doesn’t clump)
  5. Pour the dry ingredients into the wet ingredients and mix well.
  6. Whisk egg whites, and gently fold them into the mixture.
  7. Pour into preheated waffle iron

 

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14 Comments

  1. You have NO idea how excited I am to try these waffles once I’m done my own 21DSD! My body can’t handle too much coconut flour, and I have several issues with almond flour (too expensive for a family of 5, can’t buy the “good stuff” close to me, daughter can’t take leftovers to school). My daughter always requests waffles on her birthday, and her birthday just happens to be the day AFTER my detox ends. :) Can’t wait.

  2. Awesome Jaclyn! What good timing I have :) I packed them in the kids lunches today!

  3. What are you using to make your flour; grain mill, spice grinder, coffee grinder, etc)? I have been making almond and coconut flour but can’t get it finer than “breadcrumb” consistency, when I would love a more “flour” like consistency.

    • Hi Kristy, I use the Magic Bullet. I wish I had something like the Vitamix or Blendtec, I think they would get it finer. The magic bullet works way better than my blender or food processor. My sunflower seed flour is likely the same as yours.

      • Don’t rush out to buy a vitamix! Although great for smoothies and puddings, I purchased mine with its dry container solely to make almond and coconut flour and am HIGHLY disappointed. I have experimented with very small batches, larger batches and everything in between. While some of the almonds get “somewhat” fine, the majority of them remain in large enough pieces that my family enjoys them as ice cream toppings! I resorted to the purchase of a food mill, which I use as step 2, after first having been ground in the vitamix, but continue to struggle to get anything close to “flour” consistency. Coconut is another ball game altogether. My vitamix doesn’t produce anything finer than breadcrumbs, which isn’t at all appealing in a cookie or loaf of bread. I tried processing it in the food mill after a round in the vitamix but it just mashes and gets oily. I may have to resort to buying a grain mill or spice grinder, which has been reported to have “some” success making flours, but not sure if almonds or coconuts have been tried.

        • Thanks so much for sharing your experience! I think a vitamix would be great all in all for smooth smoothies…so I hear…I make due with the magic bullet, the flour isn’t that fine, but I have success with adding some fine starch like tapioca or arrowroot, and more eggs.

  4. Silly Megan… I haven’t even tried sunflower seed flour yet!! I know, I’m missing out. I need to experiment with it soon.

    Those waffles look delicious!
    Hugs,
    M

  5. I can’t wait to try these. I have recently found I am allergic to the almond flour and coconut flour, but I love waffles.

  6. Hi. Is any baking possible not just without nuts and coconut, but also w out the seeds??

    Tx!

    Searching high and low for such recipes!

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  1. Guest Post: Gourmande in the Kitchen - Mother's Day Recipe Round Up | Paleo Parents - [...] or fresh4five’s nut-free and coconut-free waffles made using ground raw sunflower seeds and arrowroot [...]

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