If you thought that your waffle-making days were history, then I’ve got good news for you! Grain-free tigernut flour means you can once again have crisp, homemade waffles. These Tigernut Waffles, featured in The Autoimmune Solution Cookbook, make the perfect AIP brunch!
You’ll want to mix the batter in a food processor or blender to puree the plantain. And if you’re in the market for a new waffle iron, be sure to look for one that has a ceramic coating, rather than Teflon, to avoid harmful chemicals.
For a sweet finish, drizzle with a little maple syrup or raw honey!
Gluten-Free & AIP Tigernut Waffles
- 2 tbsp 29.57 ml coconut oil
- 3/4 cup 180.00 ml Tigernut flour
- 1/4 cup 60.00 ml arrowroot flour
- 1/3 green plantain
- 1/2 tsp 2.46 ml sea salt
- 1/2 tsp 2.46 ml cream of tartar
- 1/4 tsp 1.23 ml baking soda
- 1 tsp 4.93 ml ground cinnamon
- 1 tbsp 14.79 ml maple syrup
- 1 tbsp 14.79 ml vanilla extract
- 1/2 cup 120.00 ml water
- Lightly oil a waffle iron with 1 tablespoon coconut oil, then heat according to the manufacturer’s directions.
- Combine all the ingredients and the remaining 1 tablespoon oil in a food processor or blender. Process until combined. While running the food processor, slowly pour in up to 1⁄2 cup water through the feed tube until the mixture forms the consistency of thick batter.
- Pour about 1⁄2 cup batter onto the iron. Close the iron and cook until the waffle is done (it should be golden brown). When the first waffle is done, place on a warm platter and continue with the remaining batter.