Delicious, simple, and naturally gluten-free. These waffles are made with almond flour, arrowroot, and basic fridge staples to create crispy and fluffy waffles.
Preheat a waffle iron (I use this Belgian waffle maker from Waring Pro).
In a large bowl, whisk together the dry ingredients: almond flour, arrowroot flour, baking powder, cinnamon, and salt.
Add the liquid ingredients to the dry ingredients: milk, maple syrup, melted butter, eggs, and vanilla extract. Whisk to combine all the ingredients (and beat the eggs). Let the batter rest for about 5-10 minutes, then give the batter a stir and proceed on...
Spray the waffle maker with oil (or grease it with your preferred method--oil, butter, or ghee) to prevent the waffles from sticking to the waffle maker. I use Chosen Foods Avocado Oil Spray (found in many grocery stores).
The amount of batter you'll need to make one waffle will depend on your waffle maker. For my waffle maker, I use 1/3-1/2 cup of batter per waffle. Pour the batter into the waffle maker, close the lid, and cook the waffle for a few minutes (on each side if your waffle maker flips). I use the 4-5 temperature setting on my waffle maker. All of this will depend on your waffle maker, so pay close attention to your first waffle--how quickly it cooks, how much batter is required, etc. Always stir the batter before scooping the amount needed for the next waffle--this will prevent any of the ingredients from settling at the bottom.
Serve the waffles warm or at room temperature. Or, allow the waffles to cool and then freeze them in a storage bag or container for up to 3-4 months, or place them in the fridge, in a storage bag or container, for up to a week. I like to warm the waffles, if they're cold from storage, in the toaster.
Recipe by Live Simply | https://livesimply.me/gluten-free-almond-flour-waffles/