Monday, February 20, 2012

Almond Flour Waffles

I LOVE waffles. Love, love, love them. The fluffiness, the go-with-everything compatibility and most of all the taste. It took me a couple tries to get an almond flour mixture that I liked. Baking and cooking, I have found, is constant experimenting.

These will be a 'make-again' for my house.

Almond Flour Waffles

1 1/2 cups (blanched or unblanched) almond flour
1 tbl arrowroot powder
1 tsp flaxseed
Dash of sea salt
1/4 tsp baking soda 
2 eggs (organic cage-free) 
1/2 cup hazelnut milk
1/2 tsp vanilla 
1 tbls honey 


Combine all dry ingredients in a small bowl. In a larger mixing bowl, combine all wet ingredients- be sure the eggs and honey are blended well with the other ingredients. Combine the dry with the wet and mix thoroughly. 

All waffle makers are a bit different- so you may need to adjust the time and heat. 

For mine, I heated at a medium heat (on mine it's '3') and baked for one minute. After a minute, I turned it down some (to 2.5) and baked another 2 minutes. They were nice and golden :) 

Makes 4 medium sized waffles. 

Enjoy (with some 100% pure maple syrup and maybe some jam ;))


  1. I make waffles with almond flour too, my recipe is similar but without the arrowroot and honey, I usually use a mashed banana instead and coconut milk and a bit of coconut oil. My comment though, was about the flax. Once, when I tried to use flax meal in mine they stuck to the waffle iron terribly and wouldn't come off without a huge crumbly mess. I haven't tried it since but wondered if yours stuck at all.

    1. Hi HM, I love your idea of putting the banana in place of the arrowroot and honey- I may give that a try in the morning :) I haven't had an issue with the flax meal sticking but this could be because I used ground and not in the seed form. Was yours ground? Here is the kind that I use: . Keep in mind that if you use this one and most others- it needs to be kept in the refrigerator.

      Good luck ;)