In a medium-large bowl whisk together the dry ingredients: cassava flour, baking soda, sea salt. Set aside.
In a blender or medium-size bowl puree/whisk together the wet ingredients: eggs, sour milk, melted fat. (*See Recipe notes below for the water + kraut juice combination option.)
Pour the wet into the dry and fold together. Add the parmesan and mix completely.
Store in the fridge, as batter, in a quart-size canning jar, for the week and bake as needed. Store for a minimum of 24 hours to sour the dough, to reduce phytic acid. Store longer for a stronger sourdough flavor and greater reduction of anti-nutrients, about 3-5 days.
To bake, heat waffle iron and use about 1/2-3/4 cup batter per waffle until you figure out if it’s the right amount for your size waffle iron, without causing overflow of batter. (See Recipe notes for the kind of waffle iron I use.)
Here’s the waffle iron I love. I bought one for myself, and one for my mom for her birthday! It has a ceramic non-stick coating.
DAIRY-FREE RECIPE VARIATION (water + kraut juice combination)
For this variation, wait to add the eggs and baking soda. Assemble the recipe otherwise in exactly the same way, using kraut juice + water instead of the sour milk. (And omit the parmesan cheese, subbing in cauliflower rice, pureed pumpkin, or smashed banana.) Allow the batter to sit out covered at warm room temperature about 24 hours, preferably in a medium-size mixing bowl. Before cooking the waffles beat the eggs together in a small bowl. Dissolve the baking soda in 1 Tablespoon water. Add both the eggs and the baking soda to the batter and stir together well. Bake waffles.