The last few months I’ve moved from muffins to waffles and I’m just obsessed! I took a long break from waffles whether it be because of recipes that fell flat or a bad waffle maker that just steamed them. That being said, waffles were minimal on EDS lol.
However, I discovered the perfect oat waffle batter and wanted to explore almond flour varieties. I find that oats are easier to work with as a white flour substitute, but almond flour is fun to play around.. with as long as it works! With almond flour you get to skip the gluten, it’s less carb heavy, packed with protein, healthy fats and adds a natural sweetness to recipes.
Needless to say, almond flour is a fab alternative to white flour any day!
What’s fab about this almond flour waffle recipe, is everything! They are quick, easy, feature a handful of ingredients, are crispy, perf for any season, pack less carbs, contain no white flour, no gluten, no eggs, the sauce has minimal added sugar, can be used for other dishes, minimizes the need for syrup, the recipe has aesthetic appeal, pack flavor, and are perf for summer!
If you’re all about fab waffles or almond flour based recipes, you’re going to love these new vegan + GF Almond Flour Waffles with Blueberry Sauce!!
Blueberry Sauce: Place the blueberries, maple syrup, and water in the pan over medium heat. Cook for 5-7 minutes until berries burst and the sauce thickens.
Combine corn starch and water, whisk until smooth.
Combine with the cooked berries, and cook for 2-3 minutes more. Remove from heat and allow to cool.
Combine the ground flax and water in a bowl, whisk together and set aside to thicken.
Toss the banana in the blender with the plant milk, flax egg, and extract. Blend until smooth.
