Gluten Free Waffles
Recipe for Gluten Free Waffles
Adapted from Lisa Richards: The Candida Diet
Ingredients
- 4 egg whites
- 4 egg yolks
- ⅓ cup canned coconut milk
- 2 Tbsp. coconut oil, melted
- 1 tsp. vanilla essence
- ½ tsp. or 1 packet Stevia
- ½ cup coconut flour
- ½ tsp. baking soda
- Pinch of salt
Ingredients for the Apple Sauce
- 4 green apples, peeled, de-seeded and cut in quarters
- 1 cup water
- 2 tbsp. lemon juice
- Stevia, to taste
- Cinnamon, to taste
Method:
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Preheat waffle iron according to manufacturer’s instructions.
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In a medium bowl beat egg whites until soft peaks form, set aside. In a small bowl whisk egg yolks, coconut milk, coconut oil, vanilla essence and stevia, set aside.
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In a large bowl, add coconut flour, baking soda and salt, stir to combine. Add egg whites and egg yolk mixture to the coconut flour mixture, stir gently to combine, then let batter rest for 1 to 2 minutes. Pour half of the waffle batter onto a preheated waffle iron. Repeat with remaining batter.
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Serve waffles topped with a little butter or apple sauce.
Method for Apple Sauce
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In a medium saucepan, combine apples, water and lemon juice. Simmer over medium heat, stirring occasionally, until apples become very soft and are falling apart, about 25 to 30 minutes.
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Remove from heat, mash with a potato masher or pulse in a food processor for a smoother texture.
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Add stevia and cinnamon to taste. Applesauce can be stored in covered containers in refrigerator for 1 to 2 weeks.
