Zucchini Spice Waffles

• Vegetarian
• Gluten free

• Produce

  • 7 oz 1 1/2 cups shredded zucchini
  • 1/2 tsp Ginger

• Refrigerated

  • 2 Egg whites, large
  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/4 cup Avocado oil
  • 1 tbsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 1/2 cup Golden flax seed meal
  • 1/2 tsp Salt
  • 1/4 cup Swerve sweetener
  • 1/2 tsp Vanilla extract

• Liquids

  • 1/4 cup Water

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 1/2 cups shredded zucchini (about 7 ounces, undrained)
• 1/2 tsp salt
• 1 1/2 cups almond flour
• 1/2 cup golden flax seed meal (can sub another 1/2 cup almond flour)
• 1/4 cup Swerve Sweetener
• 1 tbsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 2 large eggs
• 2 large egg whites
• 1/4 cup avocado oil
• 1/4 cup water
• 1/2 tsp vanilla extract

Directions

• Place shredded zucchini in a sieve in the sink and sprinkle with salt. Let drain 1 hour, then press to release as much moisture as possible.
• Preheat waffle iron to medium or medium high and grease if necessary.
• In a large bowl, whisk together the almond flour, flax seed meal, sweetener, baking powder, cinnamon, and ginger.
• Add the drained zucchini, eggs, egg whites, avocado oil, water, and vanilla extract. Stir until well combined.
• Scoop about 1/4 cup of the batter into each section of your waffle iron (depending on how large or how deep your iron is, you may need more or less). Close the lid and cook until well browned. Remove waffles to a cooling rack and repeat with remaining batter.

Nutrition