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!