Paleo & AIP Cassava Waffles are egg-free (with an eggs-included variation) and simply fabulous! Cakey white cassava flour, crispy edges, lots of complex carbs, good fat and protein, this is the perfect grain-free waffle!
2cupscassava flour, Otto's brand (or Bob's might work fine, but don't use Terra Soul or Anthony's brands because they're starchier and you'll get different results)
2cupsmilkof choice (coconut or tiger nut milk for AIP)
6Tablespoonsgheeor coconut oil (or butter if tolerated), melted and cooled slightly
Add all dry ingredients to large mixing bowl. Stir to mix.
Add wet ingredients. Mix well. (The batter will be thick, which is important for this egg-free recipe to succeed, so don't thin it with extra milk.)
Optional, depending on if your waffle iron is truly non-stick: Spray waffle iron with coconut oil spray or something similar. Add the correct amount of waffle batter for your iron, usually about 2/3 full because it will expand. (I use 5 ounces of batter on my waffle iron.) Cook about 4 minutes, until golden brown on top.
Serve with maple syrup or preferred waffle toppings!
Notes
Variation with Eggs
2 cups - 2-1/4 cups milk of choice
2 cups Otto's Cassava Flour
1/4 cup - 1/2 cup Perfect Supplements Hydrolyzed Collagen
1/4 cup coconut oil or butter, melted and cooled slightly
2 eggs
2 Tablespoons maple sugar, coconut sugar or maple syrup
1 teaspoon to 1 Tablespoon cinnamon (optional)
½ teaspoon baking soda
1/2 teaspoon sea salt
Mixing instructions are the same as above.
Sourdough version
The ingredients are the same as in the recipes above: You can make the egg-free version, or the version with eggs, into sourdough. THE ONLY DIFFERENCE IS: You're going to replace 1/4 cup of the milk with your fermented product of choice, either sauerkraut juice or whey from yogurt (can be non-dairy).
In a medium-large bowl whisk together the dry ingredients. Set aside.
In a medium-size bowl whisk together the wet ingredients, including the kraut juice or whey.
Pour the wet into the dry and fold together.
For the AIP, egg-free version, store the batter on the counter overnight, loosely covered (ideally in a warm location). Sour for a minimum of 10 hours or overnight. Then cook or refrigerate.
For the version with eggs, store batter in the fridge (in a half gallon canning jar if you wish), loosely covered, 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 to 5 days.