Grain-Free Blueberry Waffles
The kids got out of school at noon today and it was a busy afternoon. They have been asking for waffles a lot lately, so I figured let’s do breakfast for dinner. It’s a favorite and the kids always like to help measure ingredients and stir, especially Chef Ben who even put a whole egg into the batter unbroken by accident. No charge for the extra crunch! In addition to mixing and stirring, Chef Sam was in the kitchen making the waffles in the waffle iron and cooking the bacon. I’m wondering how soon it will be until he can handle the full task himself, probably not very long. Everyone enjoyed the pumpkin waffles I made last week, but these are even better. Sam said they were outstanding!
1 ½ C cassava flour (such as Otto’s or Moon Rabbit Foods)
1 tsp arrowroot flour
1 tsp cinnamon
1 tsp baking soda
½ tsp Pink Himalayan salt
1 C water
½ C whole milk kefir (or coconut or almond milk)
¼ C applesauce
3 T maple syrup
2 T melted butter (or coconut oil)
1 T vanilla extract (alcohol-free)
Frozen blueberries (or fresh)
Extra butter (or coconut oil) to grease waffle iron
Mix cassava flour, arrowroot flour, cinnamon, baking soda and salt in a bowl. Add eggs, water, kefir, applesauce, maple syrup, butter and vanilla and mix well with a whisk. If mixture is too thick, add more water or kefir/milk. Waffle batter should be thicker than pancake batter, but not so thick it won’t pour or ladle.
Fresh blueberries can be added right to the batter after it’s well mixed. Since frozen blueberries usually defrost quickly and turn the batter purple, we just added them to the waffles once the batter had been poured into the waffle iron.
Warm up waffle iron and when light is on, grease waffle iron with butter (or coconut oil) and pour in batter. Cook according to waffle iron directions or golden brown.
Makes 8-9 single square waffles depending on the thickness of the batter.
Serve with maple syrup and Sam’s favorite – bacon and fruit.