Who doesn’t love a deliciously fluffy, buttery waffle for breakfast? I know not a soul – especially here in the South where they even serve waffles for dinner (chicken n’ waffles, anyone?).
Even though I LOVE a good waffle, I just started enjoying them again recently. Prior to that I hadn’t touched a waffle in years.
And that’s for two reasons:
1- I hadn’t found a good gluten-free waffle recipe
2- I hadn’t figured out a way to make waffles without using non-stick cookware
And number 2 was definitely more of a problem than number 1.
The thing is, we don’t use non-stick cookware. I guess, technically well seasoned cast iron is non-stick, but you know what I mean.
We don’t use cookware that has a spray-on chemical finish – and that’s for multiple reasons: the biggest one is that when the pan is heated, those chemicals leach into the food. The Environmental Working Group wrote a great article on why you should avoid non-stick cookware here.
Well, if you’ve ever tried to find a waffle iron that isn’t non-stick then you know that it’s pretty much impossible.
The closest thing I found was a cast-iron skillet that looked like it was supposed to be used over an open flame at a campfire.
I had given up my search for a while but then we went on vacation with some friends last year. She introduced me to these silicone waffle molds.
And here’s why I love them:
1- They are free from non-stick “technology”
2- They are made in Europe, where safety standards are typically higher than what they are in America
3- I don’t have to babysit a waffle iron
4- I can make large batches of waffles in a short period of time
5- They are super easy to clean!
I mean, who needs a waffle iron when you have these?
Even if I found a waffle iron that wasn’t non-stick at this point I really don’t see the need. The benefits of these waffle molds so far outweigh any benefits of a traditional waffle iron…I just wouldn’t even bother.
What’s even better is that I’ve found the perfect gluten-free waffle recipe and the kicker…it’s GRAIN-FREE AND PALEO!
What I LOVE about these waffles is that yes, they are grain-free and yes, they are delicious, but they are also very filling. Because they are made with coconut flour they stay with you for hours.
We can eat a couple of these waffles in the morning and we’re full enough to have a late lunch without issue. I love how they satisfy without the use of processed carbs.
I make these waffles in big batches and freeze them. They make a quick and easy breakfast for my kids during busy mornings. This recipe makes 16 waffles, but you can easily divide it in half for 8.
For the Coconut Flour Haters
I know what you’re thinking right now – because you’ve tried some recipes made with coconut flour and they came out dry and they tasted like cardboard. I get it- I know that baked goods made from coconut flour can be a hit or miss thing.
I’m telling you, this recipe is not a miss. It’s delish. And if you don’t make these waffles to find out how truly tasty they are…well, all I can say is that you’re giving yourself a cruel punishment that you absolutely do not deserve.
You will LOVE this one! You can thank me later. 🙂Print
Cinnamon and Cardamom Spiced Paleo Waffles
- Yield: 16 Waffles 1x
Silicone Waffle Molds
- 9 eggs
- 2 ½ cups of almond milk
- 3 tbsp. honey
- 3 tsp. vanilla extract
- 1 ½ cups coconut flour
- 1 ½ cups tapioca flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp. sea salt
- 6 drops cinnamon essential oil (or 1 ½ tbsp. ground cinnamon)
- 6 drops cardamom essential oil (or 1 ½ tsp. ground cardamom)
- Butter or Coconut oil for greasing
- Preheat the oven to 420 F.
- Crack the eggs in a large bowl and whisk. I do this in a standing mixer, but you can do it by hand as well.
- If you’re using raw honey, go ahead and melt it over low heat on the stove. Once melted, add it to the bowl with the eggs along with the almond milk and vanilla extract. Whisk everything gently until combined.
- If you’re using essential oils, add them here.
- In another large bowl, combine the dry ingredients (coconut flour, tapioca flour, baking powder, baking soda and sea salt). Stir to combine.
- If you’re using ground cinnamon and cardamom add them to the dry ingredients and combine.
- Now you’ll add the dry ingredients to the wet. To do this, turn on your standing mixer or handheld mixer on a low setting. Add your dry ingredients bit by bit incorporating them into the wet ingredients with the mixer. You’ll need to stop the mixing every now and then to scrape the sides of the bowl. Continue to add the dry ingredients until they are well incorporated with the wet.
- Grease the waffle molds. Using your fingers, lightly grease 2 waffle molds with coconut oil or butter.
- Scoop about 1 ½ heaping teaspoons of batter into one individual waffle mold and spread it out as evenly as possible. Refer to the video for more details. This does not have to be perfect.
- Once your waffle molds are all full of batter, transfer each one to a baking sheet. I place only one on each baking sheet and I bake up to 2 at a time on the same rack for even cooking.
- Bake for 12 to 15 minutes until a toothpick inserted comes out clean. I use heat resistant gloves to flip the waffles out of the molds and onto a cooling rack.
To serve, we toast the waffles in our toaster oven for a nice crispy edge. Serve with waffle toppings like fresh fruit, maple syrup and coconut butter. Enjoy!
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