crispy almond waffles & hot buttery peaches

i made these peachy waffles for brian and i because, well, we love waffles. the sun was shining, and i felt like we needed a bright and cheery breakfast!

also, i’m pregnant and crave waffles. -let me amend: i crave fruit, butter, and maple syrup, which are best facilitated by waffles.

so yeah.

many of my pancake and waffle recipes are similar in their ingredient list, but these are a little different. i used tapioca flour to crisp them up a pinch.

by golly, it worked!

these were pretty darn fluffy on the inside, crisp and sturdy on the outside. the sweet almond flavor always blows my mind when i use almond flour. brian was able to wolf down 2 waffles and both of our portion of bacon, but i could only manage the 2 waffles. pregnant ladies don’t have as much room in their tummies any more because babies like to put their feet in there. so,  i donated my bacon to the hungry guy who sits across the table from me. expect very filling waffles. especially if you add toppings. i think toasty almonds would make a great addition to the toppings list.

i had decided that syrupy, warm, buttery peaches would be the best fruit to perch on the top of my crispy treats.

i was right.

i’ll give you the recipe for both waffles and peaches, cuz i’m that nice. -the peachy recipe uses frozen peaches because it is april and i don’t eat fresh fruit out of season, but feel free to sub fresh if you’d like, adding 1/2 cup water to the ingredients.

oh, before we go off giving away our secret recipes, let me lecture you a little on scientific method, only because i want you to have much success in the kitchen.. or in the chemistry lab. (consider this your payment for my wealth of free recipes). it is really important to try a formula in its origin, adjusting accordingly after trial and error. try this recipe as is, and if it fails, hypothesize why and make adjustments from there and try again. i discourage differing from this recipe on your first try, rather make your own substitutions or corrections after knowing how this formula acts as is, assuming you followed the recipe completely!

per half of provided recipe without any toppings, here are the facts, jack: 425 calories, 20g carbs, 18g protein

not bad at all for a sweetie-pie breakfast. enjoy responsibly!

crispy almond waffles

makes 4 large waffles

1/2 cup almond flour, lightly packed

4 tbsp tapioca starch/flour

1 tbsp coconut flour or 1 scoop protein powder

1/2 tsp baking soda

1/4 tsp salt

2 eggs

3 tbsp milk

1 tbsp oil

1 tsp vanilla

few drops almond extract

optional drizzle of honey to keep the batter sweet and a little sticky

method: plug your waffle maker in to preheat.

combine all dry ingredients in a bowl.

in a large bowl with a pour-spout, beat eggs with milk until well blended. add the rest of the wet ingredients and whisk again.

combine dry and wet ingredients into the bowl with pour-spout.

allow batter to set and thicken for 5 minutes or so. it will be a little thin still after it sets, so don’t go adding a bunch of stuff. just give it a try as is.

pour into waffle iron, close lid, and cook for 3 minutes or so. i like to check on waffles after the 2 minute mark to ensure they are not burning.

be ready to serve ‘em up.

hot buttery peaches

1 cup frozen peach slices

3 tbsp butter

2 tbsp maple syrup

method: in small saucepan over low heat, warm peaches (with a lid on) until they begin to slowly release some juices. allow liquids to bubble up for about 5 minutes. this is allowing the pectin to thicken and sweeten things up a bit. give them a stir every once in a while, quickly replacing the lid. take off of heat well before the liquid thickens completely, stir in butter and syrup, and replace lid. let it settle for 5 minutes, then stir and serve.

spoon over waffles, drizzle with a little more syrup and maybe some toasty almonds.

this works well over vanilla ice cream, too. just sayin’.

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14 thoughts on “crispy almond waffles & hot buttery peaches

  1. YUMMY! Thank you, thank you, thank you for this awesome recipe! I just made these for Sunday breakfast and they were superb! I did make a couple teensy alterations, since I only had buttermilk on hand (and it’s 60 miles RT to the nearest grocery). I know leavening needs to be adjusted when using buttermilk, so I decided to use 1/2 tsp. each of baking soda and baking powder. I also separated the eggs and beat the whites to stiff peaks and folded them into the batter made from the dry ingredients, egg yolks and buttermilk. I also left out the vanilla and almond extracts. The waffles were feather light, crispy on the outside, tender on the inside and absolutely delicious. I made Hot Buttery Blueberries for topping since I had blueberries I froze last summer, but no frozen peaches, on hand. My hubby asked if we could have these waffles every Sunday :D

    • great to hear, ginny! so glad your substitutions worked! i’ll bet you are well experienced with substitutions. you sound like a knowledgeable cook!
      we’re only about 20 minutes from the store, but it still isn’t a great feeling hopping into the car for something like milk!
      and on a side note, i was thinking that these would probably be great to freeze, if you ever have a few leftover. that way your husband could stick ‘em into the toaster for a quick weekday breakfast!
      best,
      liz

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  3. These look so delicious! I haven’t tried tapioca flour in waffles before, but I will definitely try this recipe soon (I was craving waffles this morning too and posted a recipe for pumpkin ones made with almond flour and buckwheat flour). Love the addition of the peaches!

    • loves comida:
      the tapioca flour in this recipe really does help to crisp things up.
      i stopped by your bloggy, loved it!
      keep on rockin,
      liz

  4. Pingback: Recovering Vegan goes Primal! - Page 4 | Mark's Daily Apple Health and Fitness Forum page 4

  5. These were delicious with a crisp texture which is missing in most almond or coconut flour waffles. Thank you!

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