Paleo Strawberry Waffles
Servings: 4 Waffles
These Paleo strawberry waffles from Every Last Crumb are an amazing breakfast treat!
- 1 (1.2 oz) package freeze-dried Strawberries
- 216 grams Blanched Almond Flour (about 1.5 cups)
- 88 grams Potato Starch or Sweet Potato Starch (about 1/2 cup)
- 66 grams Tapioca Starch (about 1/2 cup)
- 2 tsp 2 tsp double-acting, aluminum-free Baking Powder
- 3/4 tsp 3/4 tsp Kosher Salt
- 1 large egg
- 120 grams 120 grams Milk (dairy or nondairy) (about 1/2 cup plus 2 tsp)
- 126 grams raw Honey or Granulated Maple Syrup (about 1/4 cup plus 2 tbs) (see notes)
- 70 grams mild-flavor oil (about 1/4 cup plus 1.5 tbs), plus more for the waffle iron
- 1 tsp Lemon Juice
- Natural Red Food Coloring (optional - the amount is up to you!)
- 2 cups sliced fresh Strawberries
- Coconut Whipped Topping (a great recipe is in the book)
Preheat a waffle iron. If you have the option, preheat to the medium setting.
Using a coffee grinder or spice grinder, grind the freeze-dried strawberries into a powder.
Place the powdered strawberries in a mixing bowl with the almond flour, starches, baking powder, and salt and whisk until well blended. Add the rest of the ingredients for the waffles and stir to combine. (Remember to add 3 tbs of water if you're using granulated maple sugar).
Lightly brush the heated waffle iron with oil. Following the manufacturer's guidelines for suggested quantity, ladle the batter into the oiled waffle iron and spread it evenly across the surface, leaving a 1/2-inch border. Cook, following the manufacturer's directions. When done, set the waffle aside on a baking sheet in a low oven to keep warm while you cook the remaining waffles.
Serve topped with sliced strawberries, their juice, and Coconut Whipped Topping.
Store leftover waffles in a sealed bag or container for up to 2 days, or freeze for later. They can be popped directly into the toaster oven from the freezer.
- If you choose to use granulated maple sugar, you will need to add 3 tbs of water to the batter.
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