Blackstrap Waffles



I mean, wow I forgot how much I love waffles!

Ok back from delicious reverie. 
I made them with two eggs initially, then needed to add a third to compensate for the lack of gluten. They came out fantastic!

Turn your waffle iron on high.

Into a bowl: 3 jumbo eggs (I used duck eggs), 1-2tbsp butter, 1tsp vanilla, 2tbsp blackstrap molasses (just a hint of sweet and good for you too!) Blend. 
Add 1.5c milk of choice (I used fresh almond milk), and blend again.

Through a little sifter add 1tsp baking powder, 1/2tsp salt, 1/3c coconut flour, 1/3c almond flour, 1/3c flaxmeal (fresh grind 1/3c flax seeds). Blend again and voila!

If your iron is hot, spray with a little oil or just spoon some coconut oil onto the bottoms like I did and wipe some on the top side, too. Put a heaping 1/3c batter for each waffle, and cook for about 4-5 minutes. Peek at 4 and see how they're doing. 

If they are crumbly like my first batch, add another egg. Again- these were 3 jumbo duck eggs, so it might be more like 4 chicken eggs.

Make 6 awesome delicious waffles. So probably feeds 3.

These aren't super sweet - you could use them as pancake batter, and sweet with syrup and berries or savory with smoked salmon and capers! 

Imagination is King. 

(Breakfast this morning - with pure maple syrup and a little ginger powder)


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  2. How's the texture? Do they hold together ok or are they crumbly?

    1. They hold together beautifully Robert! They were sturdy enough to hold up to syrup, fruit and yogurt without dissolving at all. Not as fluffy as flour waffles, but not crumbly. Hope you enjoy!