These. Are. Amazing.
A treat for sure. Not something we would make on a regular basis. But nice to have on occasion. I’ve seen waffle recipes popping up on my facebook newsfeed and in my feedly reader so much lately, I’d developed a craving. Before last Saturday, I don’t think I’ve had a waffle in a year. Or more. So this was a fun treat and it turned out awesome.
As I mentioned, there are a lot of ways you can make gluten-free/paleo/real food waffles.
Eat Like a Dinosaur Frozen Waffles (Actually the original source for the recipe that I adapted from as well.)
I chose this recipe as my springboard because I thought the flavors of pear and cinnamon would make a good combination. I didn’t change much, other than reducing the quantities to make less, and I used an unusual nut butter. Most recipes call for almond butter or sunflower butter but I didn’t have either. So I went with what I had: cashew butter.
Ingredients – made 4 full size waffles
- 1 banana
- 1 pear, cored but not peeled
- about 3/4 cup cashew nut butter
- 2 eggs
- 1 and 1/2 tbsp arrowroot powder
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tbsp cinnamon
- Puree banana and pear. (I used the food processor.)
- Add nut butter and blend.
- Add vanilla. Pulse.
- Add arrowroot powder, baking soda, and cinnamon. Pulse to incorporate and then blend well.
- Whisk eggs slightly in a separate bowl then add and pulse just to combine. Don’t over blend once you’ve added the eggs.
- Pour batter into waffle maker.
- Top with fruit, maple syrup, or butter. Fall in love!
We keep all our bananas peeled and frozen, mostly using them for smoothies. So my banana was very ripe. I let it defrost a bit, cored my pear, and then crossed my fingers that the food processor was a good choice.
It worked beautifully.
I actually didn’t even own a waffle maker until this past weekend. All these waffle recipes just wormed their way into my brain and I decided I had to have one. Even if we will only use it occasionally. It’s still nice to have the option.
I had no idea that the “proper” way to add batter to the waffle maker is to pour it in a circle around the outside. Have to say, it pays off once in a while to read the directions. LOL I didn’t have any spill over or messes while making my waffles and they turned out beautiful.
They look a little dark but that’s the nut butter and unconventional ingredients. Trust me, they aren’t overcooked.
I couldn’t decide. Fruit topping, or maple syrup. So I had a little of both. Craving = satisfied. 🙂
AND…they freeze beautifully. If you have thin waffles that fit into a toaster, that would be the best option for re-heating but a toaster oven would work nicely as well. If you have neither (like us), you can re-heat in the regular oven. We opted for a non-preheated 400 degree oven, moved the rack as high as possible, and “toasted” the waffle for 4 minutes on each side.
You should eat a waffle! You can’t be sad if you eat a waffle!
~ Lauren Myracle, ttfn
- Macadamia Waffles with Fruit Syrup (againstallgrain.com)
- Carrot Banana Waffles (thesaffrongirl.com)
- Quin-waffles! (lowdefinitionfoodporn.wordpress.com)
- Paleo Waffles (cfrenaissance.blogspot.com)