Gluten Free | Grain Free Lemon Waffles
are a wonderful delight to any breakfast or dessert. OMG! These Sweet and Tart Lemon Poppy Seed crispy waffles are just so amazingly tasty. In any case, once you try these waffles you will be hooked.
As always my recipes are grain free, refined sugar-free and many are dairy free.
This week has been incredibly stressful. Looking forward to next week as I will be able to head back to the gym. I am still trying to work on and revamp my blog. There is so much to learn and do with a blog. With Easter bounding in on its way I thought a sweet and tart lemon poppy seed waffle would hit the spot. This is my favorite waffle. The flavor and texture are so amazing. If you like sweet (not too sweet) and tart with a crispy texture, then this waffle is for you. Did I forget to mention this waffle also has poppy seeds that give it a little texture?
Why is it that lemon is such an incredible flavor enhancer? This recipe reminds me of spring or Easter. They have a sweet-tart burst of lemon flavor with a crispy crunchy texture of the waffle and poppy seeds. While this recipe takes a little more time to prepare than many other recipes believe me when I tell you it is so worth it. This is a small batch recipe meaning it makes about 5 waffles feel free to double this recipe if you need more. The egg whites folded into the batter is what enables these waffles to have that crispy texture like a Belgian waffle. For crispier texture leave in the waffle iron a little longer. If you prefer a soft waffle remove the waffle earlier.
In addition to the waffles, you may want to try my Maple Turkey Breakfast Sausage.
By the way, freshly squeezed lemon juice and zest is an essential flavor element. If you are not fond of coconut milk try substituting the nut milk of your choice. Another important thing is that the batter stores nicely in the fridge for up to three days. Be sure to stir the batter beforehand if you have stored the batter in the fridge. Store in a sterilized bowl or jar with a tight-fitting lid.
Would you believe these sweet and tart lemon waffles are now my favorite? Can you believe that I have even dreamed about them? Once you try my Sweet Tart Lemon Waffles you will be hooked.
2 egg whites
2 egg yolks
1/3 plus 1 tbsp freshly squeezed lemon juice
1 cup coconut milk
2 tbsp Coconut nectar
1/8 cup maple syrup
1/2 cup almond flour
1/2 cup cassava flour
1 tbsp poppy seeds
1 1/2 tsp baking soda
1 tsp baking powder
zest of one lemon
First, beat egg white whites until stiff and set aside.
In a separate bowl add one tablespoon lemon juice to coconut milk and set aside.
Combine almond flour, cassava flour, poppy seeds, baking soda, baking powder, lemon zest, and stir until combined.
Finally, beat the egg yolks, coconut nectar, maple syrup, the remaining lemon juice, and coconut milk together with a mixer.
Next, add half of the almond flour mixture to the egg mixture. Also, add in the remaining flour mixture until thoroughly combined.
Lastly, fold in the egg whites into the egg mixture. Fold from the bottom up. Continue to fold in the egg whites until they are incorporated.
Additionally, add a small amount of batter waffle maker approximately 1/4 cup. In conclusion, add about 1/4 cup of batter and cook your waffles one at a time until cooked through and crispy. Approximately 1-2 minutes cook time.
Serve with Spring Lemon Curd Syrup
Gluten-Free | Grain Free Lemon Waffles
- 2 egg whites
- 2 egg yolks
- 1/3 cup fresh squeezed lemon juice
- 1 tbsp fresh squeezed lemon juice
- 1 cup coconut milk
- 2 tbsp coconut nectar
- 1/8 cup maple syrup
- 1/2 cup almond flour
- 1/2 cup cassava flour
- 1 tbsp poppy seeds
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 zest of one lemon
- Preheat waffle iron. Separate your eggs into separate bowls.First, beat egg white whites until stiff and set aside. In a separate bowl add one tablespoon lemon juice to coconut milk and set aside.Combine almond flour, cassava flour, poppy seeds, baking soda, baking powder, lemon zest, while stirring until thoroughly combined. Finally, beat the egg yolks, coconut nectar, maple syrup, the remaining lemon juice, and coconut milk together with a mixer. Next, add half of the almond flour mixture to the egg mixture. Add in the remaining flour mixture until thoroughly combined.Lastly, fold in the egg whites into the egg mixture. Fold from the bottom up. Continue to fold in the egg whites until they are incorporated.Lastly, add a small amount of batter waffle maker approximately 1/4 cup. Add about 1/4 cup of batter and cook your waffles one at a time until cooked through and crispy. Approximately 1-2 minutes cook time.Serve with Spring Lemon Curd Syrup
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||7 %|
|Saturated Fat 2 g||8 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 74 mg||25 %|
|Sodium 370 mg||15 %|
|Potassium 41 mg||1 %|
|Total Carbohydrate 26 g||9 %|
|Dietary Fiber 3 g||11 %|
|Sugars 33 g|
|Protein 4 g||7 %|
|Vitamin A||4 %|
|Vitamin C||30 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your Calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|