Holiday Spice Waffles
December 12th, 2019
I absolutely LOVE waffles (who doesn’t?), however it’s incredibly rare to find a waffle recipe that is gluten-free, dairy-free, sugar-free, and egg-free. Presenting: my Holiday Spice Waffles!
These Holiday Spice Waffles are perfect for a stay-in brunch with family this holiday season! I use The Myers Way® Gelatin in place of eggs as a binder in the batter, as well as cassava flour, tigernut flour, and coconut milk to keep this recipe 100% autoimmune-friendly!
I am so excited with how yummy these waffles came out, and hope you enjoy them as much as I do!
Holiday Spice Waffles
Ingredients
- 3/4 cup cassava flour
- 3/4 cup tigernut flour
- 1/2 cup arrowroot powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 scoop The Myers Way® Gelatin
- 2 cups coconut milk
- 1/2 cup coconut oil melted
- 1/2 tsp cinnamon or pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp liquid Stevia (optional)
Instructions
- Preheat waffle iron.
- Combine cassava flour, tigernut flour, arrowroot, baking soda, cinnamon or pumpkin spice, and salt in a medium bowl. Set aside.
- Prepare the gelatin ‘egg’ — mix 1 scoop gelatin with 6 tablespoons of warm water - stir and set aside for 5 min
- In another bowl, whisk together coconut milk, vanilla, melted coconut oil and liquid stevia (optional).
- Add dry ingredients to to wet and mix until thoroughly incorporated.
- Use nonstick waffle iron or brush your waffle iron with a bit of coconut oil.
- Add batter to waffle iron and cook until golden brown. Serve hot.
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