Super Fluffy Cassava Waffles (Paleo, AIP with egg re-intro, nut free

• Vegetarian

• Refrigerated

  • 2 Eggs
  • 1/2 cup Non-dairy milk

• Baking & Spices

  • 3 tsp Baking powder
  • 1 1/2 tbsp Maple or coconut sugar
  • 160 g Otto's cassava flour
  • 1/2 tsp Salt
  • 1/2 tbsp Vanilla extract

• Dairy

  • 1/2 cup Ghee

Found on foodandsunshine.com

Description

Ingredients

• 160 grams of Ottos Cassava Flour (approximately 1 cup + 2TBS)
• 3 tsp baking powder
• ½ tsp salt
• 1.5TBS maple or coconut sugar
• 2 eggs, room temp & separated
• ½ TBS vanilla extract
• ½ cup ghee, grassfed butter, or coconut oil melted (ghee/butter will have best flavor)
• ½ cup non-dairy milk of choice (I use cashew, for nutfree use coconut)

Directions

• Preheat your waffle iron to medium. If you normally have to grease your iron make sure its 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 irons 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.