Crispy Almond Flour Waffles
Ingredients:
1 cup almond flour
3 tbsp arrowroot starch
1 tbsp avocado oil
1 tbsp maple syrup
1/2 cup water
1 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt
Directions:
Preheat your waffle iron first, the batter doesn't take long to make!
In a large mixing bowl combine all of the dry ingredients.
Whisk the wet ingredients into the dry ingredients.
Cook in your waffle iron about 4-5 minutes OR until the steam stops flowing out of the sides of the iron. Note: You can spray your waffle iron ahead of time to prevent sticking, I don't - I carefully remove them with no problem.
Use a fork to carefully remove the cooked waffle, then repeat with the remaining batter, making 2 large waffles (pictured) or 4-5 small waffles total (Depending on your waffle iron). Be careful not to overfill your waffle iron. Note: if you try to remove the waffle it splits in half, you will need to close the iron and continue to cook it.
Serve warm with your favorite toppings (try a nut butter for a less sugary option!)
Leftovers can be stored in the fridge in an airtight container for four days or in the freezer for up to three months. Reheat them in the toaster for an easy weekday breakfast. Enjoy!
