AuthorGeo FoodsCategoryDessertIngredients
Preparation
In a blender, add all ingredients and blend until well combined, smooth and thick. Preheat a seven-inch round waffle iron and mist with cooking spray. Spoon ½ cup batter per waffle into waffle iron and follow the instructions for cooking. Let cool completely in a single layer on a wire rack. Refrigerate waffles for up to five days; or freeze on a parchment-lined baking sheet then transfer to a bag and freeze up to one month. Reheat in a toaster oven.
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· 2 eggs · 1 cup + 2 tablespoons cassava flour · 1 cup unsweetened almond milk · ¼ cup unsalted butter · 1 tablespoon baking powder · ½ teaspoon sea saltDirections
1In a blender, add all ingredients and blend until well combined, smooth and thick. Preheat a seven-inch round waffle iron and mist with cooking spray. Spoon ½ cup batter per waffle into waffle iron and follow the instructions for cooking. Let cool completely in a single layer on a wire rack. Refrigerate waffles for up to five days; or freeze on a parchment-lined baking sheet then transfer to a bag and freeze up to one month. Reheat in a toaster oven.
Ingredients
Directions
In a blender, add all ingredients and blend until well combined, smooth and thick. Preheat a seven-inch round waffle iron and mist with cooking spray. Spoon ½ cup batter per waffle into waffle iron and follow the instructions for cooking. Let cool completely in a single layer on a wire rack. Refrigerate waffles for up to five days; or freeze on a parchment-lined baking sheet then transfer to a bag and freeze up to one month. Reheat in a toaster oven.