I use a very small waffle maker and get 11 waffles out of this recipe, but if you're using a traditional waffle maker, it might only make 3 or 4 waffles. Since I make so many, I freeze them. When I'm ready to eat them, I just pop them in the toaster. I love them and they taste great. I use these instead of bread.
Ingredients:
1 cup almond flour (I just ground up dry almonds with the skin on in a high processing blender, Vitamix)
1/4 cup hazelnut flour (I ground up the hazelnuts with the skin on in the Vitamix)
4 large eggs
1/3 cup extra virgin olive oil
1/4 cup water
1 tbsp ground flaxseeds
1 tbsp chia seeds
1 tsp baking powder
Mix wet Ingredients: In a large bowl, whisk 4 eggs, 1/3 cup extra virgin olive oil, and 1/4 cup water until smooth.
Combine Dry Ingredients: In a separate bowl, mix 1 cup almond flour, 1/4 cup hazelnut flour, 1 tbsp ground flaxseeds, 1 tbsp chia seeds, and 1 tsp baking powder.
Form Batter: Gradually add dry ingredients to wet, stirring until a smooth, slightly thick batter forms. Chia and flaxseeds absorb water, so let the batter sit for 5 minutes. This might be the perfect time to heat up the waffle maker.
I coat my waffle maker with a little bit of extra virgin olive oil, but you can use whatever you want.
Cook Waffles: Pour into your preheated waffle maker and cook for 3-4 minutes or until golden and crisp. Nut flours cook quickly, so check doneness.
Remove waffles and cool slightly. They also freeze great in a ziploc bag.
Nutritional Info (4 waffles)
Calories: ~325 kcal
Fat: 29g
Protein: 9g
Total Carbs: 8g
Fiber: 5g
Net Carbs: 3g
by Dear_Still2518