Super Fluffy Cassava Waffles (Gluten Free, Paleo)
I’ve been working on transferring over recipes to this site from my original blog, a food blog called Food and Sunshine. This was one of my most popular recipes, with endless comments that just warmed my heart. Kids loved them and gluten lovers couldn’t tell the difference. Knowing this recipe would be a little more difficult for people who love it to find is one of the only reasons I kept Food and Sunshine up for so many years after I stopped writing on it. Hopefully this new home has the same impact.
The post was originally published on Food on Sunshine on 01/08/2016.
Super Fluffy Cassava Waffles
prep 10 mins
cook 20 mins
total 30 mins
yield 4 large waffles or 16 mini waffles
Ingredients
160 grams of Otto's Cassava Flour (approximately 1 cup + 2TBS)
3 tsp baking powder
1/2 tsp salt
1.5TBS maple or coconut sugar
2 eggs, room temp & separated
1/2 TBS vanilla extract
1/2 cup ghee, grassfed butter, or coconut oil melted (ghee/butter will have best flavor)
1/2 cup non-dairy milk of choice (I use cashew, for nutfree use coconut)
Instructions
Preheat your waffle iron to medium. If you normally have to grease your iron make sure it's well greased.
In a large mixing bowl whisk together cassava flour, baking powder, salt, and sugar.
Separate your eggs and add the yolks to the dry ingredients. In a medium bowl beat eggs until stiff peaks form. I use an immersion blender with a whisk attachment, but a hand mixer will work also.
Add vanilla extract, ghee, and milk to dry ingredients and mix until well combined. Fold in egg whites. The batter should be thick.
Spoon the batter into your waffle iron and cook per your iron's specifications or until there is no longer any steam. In my waffle iron it takes ~ 5 minutes. Waffles will be crispy on the outside and soft and fluffy on the inside.
Serve warm or freeze for another day.
Notes
Your dough will be very thick. This is normal. You can use up to 1/2 cup more of milk, but it will change the texture slightly.