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Monday, February 19, 2018

Gluten-Free, Naturally Sweetened Waffles

I wanted to make waffles this morning since my kids had the day off of school, and it snowed all night. I felt like they deserved a warm breakfast. However, I had neglected to soak my wheat flour last night, and each time I want to make something that requires un-soaked flour, I struggle. 

I know the health benefits of soaked flour, and the health detriments when it's not, so I try to avoid it when it can't be properly prepared.  I am not saying that I haven't made a quick batch of rolls when I'm pressed for time and would rather have home-baked rather than store-bought bread. But I more contented and pleased mom and chef when I have taken the time to make them the right way.

So, this morning, I did some research, and decided to delve into the more cryptic world of gluten-free baking. I had plenty of experience trying, but not all experiments have proved successful. Needless to say, I was nervous!

I am so happy to say that they turned out perfectly! You'll know for sure that they are gluten-free; they simply have that texture. But with the minimal amount of coconut flour used, the egg whites that aid in a firmer structure, and the fat in the milk and nut butter to hold it together, these waffles are perfectly soft, and crunchy, with a slightly chewy texture.

This doesn't mean I'm done modifying the recipe. But, it can easily be modified as vegan, and can even be re-heated in the toaster for a crispier waffle!

Please enjoy the recipe, and if you have any suggestions on what you loved about the recipe, or how to improve it, I am ready to listen.


Yield: About 6

Gluten-Free, Naturally Sweetened Waffles

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
For a gluten-free, refined sugar-free breakfast food, this is as delicious as they come. Top with Grass-fed butter, and real maple syrup or fruit. Filling and nutritious! A hit, even with the kids!


8 Egg Whites
2 whole eggs
1/4 C. plus 2 Tbsp. Coconut flour
1/4 tsp. pink Himalayan salt
1 Tbsp. Ground Flax
1/2 C. milk, dairy or coconut (not fat-free)
1 tsp. cinnamon
1/4 c. almond or peanut butter
1 ripe banana, mashed

coconut oil for oiling waffle maker


In a large bowl, whip egg whites and salt until stiff peaks are formed.  Set aside.
In another large bowl or measuring cup, combine all other ingredients except coconut flour. Sift, or slowly incorporate coconut flour into ingredients to create less clumping.  When well mixed, fold in egg whites until all combined. 

In a well-oiled and heated waffle maker, scoop between 1/4 and 1/3 c. waffle batter into maker. Cook until slightly browned, or to your liking. Top with butter, fresh or frozen fruit, and real maple syrup.
Created using The Recipes Generator

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