Gluten free (real!) waffles from Dr. Junger’s CLEAN Gut

Since we found out for certain that my middle son is sensitive to cows’ milk (which we long suspected), I’ve been on a search for a gluten-free waffle recipe that results in something light and fluffy and cannot be used as a weapon by our 2 years old son.  In other words, something that can’t be mistaken for a brick.

Recently, I read Dr. Alejandro Junger’s follow up to CLEAN: CLEAN Gut. Great book.  I mentioned in a recent reply post that is is by far the most concise yet clinically comprehensive explanation on gluten intolerance & how it wreaks havoc on your entire body that I have encountered.  The cleanse recommended & approved foods are not identical; as a result, the CLEAN program blog (which I highly recommend for the weekly recipes) now includes many recipes that allow eggs from pastured hens.

Here is their recipe for waffles with a couple changes.  The original recipe calls for tapioca starch; I prefer arrowroot powder.  It also calls for chopped macadamia nuts & flaked coconut.  My kids aren’t crazy about the texture that produces so I process the macadamia nuts to a fine flour & use shredded coconut instead.  We also like our waffles really fluffy so I first beat the eggs.  If you want them crazy fluffy, then use 8 egg whites rather than 4 eggs.

This recipe calls for 2 things about which I get many questions: almond milk & almond flour.  You can certainly purchase either.  However, it’s easy & worth it to simply make your own if you own a food processor and/or a high-powered blender.  We go through so many almonds that it’s far less expensive for me to order raw almonds from Briden Wilson Farms (www.homegrownalmonds.com).  The customer service is amazing & the almonds incredibly fresh.  Almond milk is simply almonds blended in water with the pulp strained.  Blend about 1/4 nuts to 1 cup filtered water on high; strain with a nut bag or through a fine mesh strainer.  Don’t discard the pulp; add it to your next smoothie or dehydrate it to make almond flour.  For almond flour without a dehydrator, simply grind almonds in a food processor or high-powered blender.  Careful not to over process or you will end up with almond butter (which certainly isn’t a bad thing!).

CLEAN Waffles (makes about 8 four inch square waffles)

1 cup unsweetened almond milk

1/4 cup coconut oil, warmed to liquid (plus a little extra for oiling waffle iron)

4 eggs (preferably from your own free-ranging hens but that’s another post entirely!)

pinch sea salt

1 Tbsp baking powder

1 Tbsp arrowroot powder

3/4 cup almond flour

1/4 cup shredded coconut (unsweetened)

1/4 cup macadamia nuts, (processed to texture of nut flour)

fresh or frozen berries (optional)

1. Preheat waffle iron;  In a large bowl, combine the almond milk and coconut oil

2. In a separate bowl, beat eggs (or egg whites); set aside

3. In a smaller bowl, combine salt, baking powder, arrowroot & almond flour

4. Mix this into the almond milk/coconut oil mixture just until combined.

5. Gently fold in the eggs (or whites)

6. Gently fold in the coconut & macadamia nuts & berries, if using

7. Lightly oil waffle iron and pour about 1/4 cup (give or take-your waffle iron mrue require more or less) batter into the wells and bake according to to your waffle maker’s instructions

we serve ours with organic maple syrup; enjoy!

Join the Conversation

1 Comment

  1. Your recipe and book recommendation look great. Another single dad will now be better informed. Thank you; I look forward to reading more new posts soon!

Leave a comment

Your email address will not be published. Required fields are marked *