Can a grain free mama churn out an awesome waffle, that’ll make her kids swoon?
Yes, she can.
You might know that I’m in love with cassava flour. It’s white and wheat-like. The difference is that unlike white wheat flour, cassava is naturally white. It’s not bleached. Read my post about cassava flour here.
Please be mindful about where you buy cassava flour. Now that it’s popular in western diets, production can be ripe with unethical practices, like slave labour. Source. If you’re in Australia, you can buy cassava in 25kg boxes, down to 2kg bags, from the awesome folk at Three Spades.
Serious stuff aside, are you ready to rock your waffle iron with some grain-free goodness? Here’s how:
1 cup cassava flour
1/2 teaspoon baking soda (I use Bob’s Red Mill).
1 large egg, or 2 small eggs (I use the eggs my chickens lay).
1 to 1 ½ cups almond milk, to make a runny batter (or cow’s milk if you prefer dairy).
Mix flour and baking soda, add whisked eggs and milk. Stir.
Heat your waffle-iron to the setting of your choice. Pour in the batter and close the lid. Remove the cooked waffle, and place straight onto a plate.
Eat your yummy waffle on its own, with honey… or with strawberries, cooked eggs and bacon, kiwi fruit… or whatever your tastebuds desire. Got a favourite topping you’d like to try with these waffles?
PS In case you’re wondering how this recipe fares in my plight to be Supermarket Free: pretty well. I did buy organic almond milk from the supermarket. The baking soda came from a small health food store. The cassava, I bought in bulk from the supplier I listed above, and the eggs are home grown. I’m getting there, slowly. What about you? Are you on a journey to reduce your reliance on supermarkets, too?
Yours in the free world.