These savory waffles are grain free, nut free, and dairy free. They freeze well, so I recommend making a double batch to freeze and reheat throughout the week. They also make great gluten free sandwich bread! Click through to the original recipe to see the Savory Breakfast Sandwiches that feature these waffles as the base.
- 1 cup 1 cup 1 cup Cassava Flour
- .5 cup .5 cup .5 cup Tigernut Flour
- 2 tsp 2 tsp 2 tsp Baking Soda
- 1 tsp 1 tsp 1 tsp Cream of Tartar
- 1 tsp 1 tsp 1 tsp Sea Salt
- .5 tsp .5 tsp .5 tsp Granulated Garlic
- .25 tsp .25 tsp .25 tsp Black Pepper
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Palm Sugar, can be omitted, but will be less crispy
- 2 whole 2 whole 2 whole Pastured Eggs
- 2 cups 2 cups 2 cups Zucchini, shredded
- 1 cup 1 cup 1 cup Coconut Milk
- 2 Tbsp 2 Tbsp 2 Tbsp Organic Coconut Oil, melted
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your waffle iron to medium heat setting,
- Whisk together your flours, baking powder, sea salt, garlic, and pepper in a medium sized bowl. Set aside.
- Shred your zucchini and be sure to press out the excess liquid before moving on to the next step. I used a tea towel to “wring out” the liquid from the zucchini. If you miss this step, your waffles will stay slightly moist in the middle and won’t cook through completely.
- Combine the eggs, zucchini, coconut milk, and melted coconut oil. Again, you can’t forget the coconut oil! This fat is what helps the waffles to crisp up on the outside.
- Slowly add the dry mixture to the egg mixture, and stir to combine.
- Most waffle irons don’t need oiled, so just add the waffle batter to the iron and let cook until golden brown.
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