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

Gluten-Free & AIP Tigernut Waffles

Gluten-Free & AIP Tigernut Waffles
Course:
Course:

Servings

Servings:

2 waffles

2 waffles

Ingredients

Ingredients

  • 2 29.574 tbsp mL coconut oil
  • 3/4 180 cups mL tigernut flour
  • 1/4 60 cups mL arrowroot flour
  • 1/3 green plantain
  • 1/2 2.4645 tsp mL sea salt
  • 1/2 2.4645 tsp mL cream of tartar
  • 1/4 1.23225 tsp mL baking soda
  • 1 4.929 tsp mL ground cinnamon
  • 1 14.787 tbsp mL maple syrup
  • 1 14.787 tbsp mL vanilla extract
  • 1/2 120 cups mL water

Instructions

Instructions

  1. Lightly oil a waffle iron with 1 tablespoon coconut oil, then heat according to the manufacturer’s directions.
  2. 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.
  3. 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.