Vegan paleo waffles.

We will need good quality nut flour, that is, fresh and certified gluten-free (if this is important to you). Nut flours (like seed flours) are best stored in the refrigerator and used quickly to prevent rancidity.

Ingredients:

235-240 ml vegetable milk (choose the fat content at your discretion)

1 teaspoon apple cider vinegar

50g coconut oil or avocado oil

3 tablespoons or 63 g coconut sugar (you can cut it down to 40 g)

192 g blanched almond flour

90 g tapioca flour (Cassava flour or tapioca starch)

2 teaspoons baking powder (labeled gluten-free)

1 teaspoon lemon juice or ½ cream of tartar

pinch of salt

Vanilla, cinnamon, garam masala, optional!

Cooking Method:

1) Plug in the waffle maker so it heats up while you make the batter.

A 4/6 power is enough, but you know your waffle iron better:)

2) In a bowl, combine the milk and vinegar and let stand for 5 minutes. Add the oil and coconut sugar.
3) In a separate bowl, mix almond flour, tapioca flour, baking powder, tartar, sea salt and spices if using.
4) Add the liquid ingredients to the dry ingredients and mix thoroughly.
5) Allow the dough to stand for a few minutes to thicken. Do NOT skip this step!
6) Cook the waffles according to the waffle maker instructions.

It took me 5 minutes (cooked both sides at the same time), 6 for a more golden brown color.
The batter is relatively thick, so you may need to flatten the batter a bit the first time you put it in the waffle iron.

7) Repeat until all the batter is done, adding coconut oil (if necessary) between each waffle.

It's easy to use spray oil for this stuff

Waffles can be made ahead of time:

freeze waffles, let them cool completely, then transfer them to an airtight container or ziplock bag and freeze.
the waffles defrost at room temperature within an hour.

Reheat them at 175C for 5-10 minutes.

Substitutions:

if you want the AIP option - you can substitute almond flour for the ground almond tuber flour (chufa) in this recipe.