It's true, it's been months since any new posts. I haven't stopped thinking about sharing life here in this space, but in order to keep priorities in alignment (family first!), the blog has suffered. Often times, good choices are hard choices. I miss being here and hope to pick up a regular writing routine so very soon (after we have established our home school for the upcoming year! More on that soon). In the meantime, I give you this recipe as a peace offering. This is no ordinary waffle. Crispy, airy, flavorful yet not overwhelming... This is our current favorite waffle of all time, and it just happens to be paleo. I will be doubling this recipe in the future because they were inhaled before everyone was satisfied. I might just make another batch for lunch, who knows? All I know is that I can't stop thinking about them.
Crispy Lemon Ginger Waffles (Paleo)
Prep time: 10 minutes, cook time: 15 minutes to cook entire batch; makes 8 waffles
- 1 cup milk of choice
- 1/3 whole lemon (rind included)
- 1/2 knob of fresh ginger
- 2 large eggs
- 2 cups blanched almond flour
- 3/4 cup arrowroot powder (hazelnut or cashew flour will also work. coconut flour WON'T)
- 3 tablespoons honey
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon Celtic sea salt
- 1/4 cup coconut oil (or butter if you're not totally paleo like me)
- Preheat waffle iron and grease with ghee if needed.
- Place all ingredients in high-speed blender like the Vita-Mix and blend thoroughly. Open lid and give it a stir, looking for any chunks, blend again if any chunks are found. Batter is ready when completely smooth.
- Pour about 1/2 cup batter into waffle iron to make each waffle. Serve hot. Optional garnishes are maple syrup, pear slices, and a sprinkling of organic cinnamon.