Description
Cassava flour is combined with almond flour, flax milk, dairy-free ricotta, vanilla, Meyer Lemon, and plant-based butter for the perfect gluten-free, vegan, grain free waffle recipe.
Ingredients
Units
Scale
- 2 cups cassava flour (I used Bob’s Red Mill)
- 3/4 cup almond meal/flour
- 1.5 tablespoons arrowroot flour/starch
- 1.5 tablespoons baking powder
- 1/2 teaspoon salt
- 1.5 cups unsweetened flax milk (or other plant milk)
- 2 Meyer Lemons, juiced and zested
- 3 tablespoons maple syrup
- 1/4 cup vegan ricotta (or substitute with unsweetened applesauce)
- 1 teaspoon pure vanilla extract
- 1/4 cup plant butter (melted)
Meyer Lemon Syrup
- 1/2 cup organic powdered sugar
- 2 tablespoons Meyer Lemon juice (approximately 1 large Meyer Lemon)
Garnishes (optional)
- whipped coconut cream
- powdered sugar
- star fruit
- dragon fruit
Instructions
- Heat your waffle iron while you make the batter
- In a medium-large bowl, whisk all the dry ingredients together, then add the wet and mix until well combined.
**NOTE: I add the butter in last so that it doesn’t harden back up - Let the batter rest for a few minutes.
- Spray your waffle iron with coconut oil (or other non-stick spray).
- Depending on which waffle iron you have, (I used a belgian waffle maker) add 1/3 cup of batter to each waffle well and bake until golden on the outside.
- Whisk together 2 tablespoons of Meyer Lemon juice (approximately 1 large Meyer Lemon) and 1/2 cup of powdered sugar until smooth and syrup-like.
- Serve garnished with Meyer Lemon Syrup, and optionally whipped coconut cream, powdered sugar, star fruit, dragon fruit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American