I was looking for an alternate to traditional waffles and came across this recipe for chocolate waffles using almond flour. I was really intrigued by them and like that they are high in protein and healthy fat…plus dairy free! I made a batch for my kids to sample and they both loved them. I was surprised since they have been quite picky lately, but they’re a delicious treat.
I’m planning to experiment more with almond flour as I’m looking at ways to reduce using traditional all-purpose flour in my recipes. Almond flour is blanched (skins removed) or unblanched almonds that are ground into a fine flour-like product. When using it in baked goods, it’s a 1-to-1 replacement for regular flour. Since it’s higher in fat, you won’t need as much butter or shortening that you would use in a traditional recipe. The one thing that is needs is a binder, like eggs, because it lacks the binding property of gluten.
4 eggs
1/4 cup maple syrup
1/2 cup unsweetened vanilla almond milk
1 tsp vanilla extract
1 cup almond flour
1/3 cup cocoa
1 Tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
Heat a waffle maker to medium heat. In a large bowl, whisk together the eggs, maple syrup, almond milk and vanilla. In another bowl, stir together the dry ingredients until mixed together. Fold the dry ingredients into the wet until just combined.
Grease the waffle maker before each waffle (trust me, you should do this). Scoop the batter into the waffle maker and cook for 5 minutes on one side. Flip and cook for 5 minutes on the other side. Once the waffle is completely cooked, it will be able to easily be removed from the waffle maker. Continue baking until all the batter has been used.
Source: Skinny FitaliciousÂ
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