Deliciously Crispy Grain-Free Waffles for a Nourishing Breakfast

Starting your day with a breakfast that is both satisfying and nourishing can be a challenge, especially if your family avoids grains. These waffles are crispy on the outside, pillowy on the inside, completely grain-free, and only have 5 grams of sugar per waffle (courtesy of a little maple syrup in the batter).

These are great to make on slower weekend mornings! I love making a double batch to keep in the freezer—it’s the ultimate shortcut for future busy school days when you still want to serve your family a warm, home-cooked breakfast.  

I'm a waffle purist--I love to eat these straight off of the waffle iron. My family loves to add berries and on special occasions, dip them in a little extra maple syrup. Treat your family to a nourishing meal that fuels their day.

Freezing and Reheating for Maximum Crispness

Because almond flour absorbs humidity quickly, leftovers will naturally soften in the fridge. Follow these rules to get them back to a fresh-off-the-iron crunch:

• The Cool Down: Waffles must be 100% cooled to room temperature on a wire rack before storage. Packing them while even slightly warm traps condensation, turning them soggy

• Storage: Waffles can be stored in the fridge for up to 1 week or frozen.

• How to Freeze: Flash-freeze them in a single layer on a baking sheet for 1 hour. Once hardened, stack them inside a zip-top freezer bag with a small sheet of parchment paper between each waffle. They will stay fresh for up to 3 months.

• The Best Reheating Methods:

  • Toaster Oven: Preheat to 350°F (175°C). If re-heated from the refrigerator, they should be ready in 3-4 minutes, frozen waffles should take 5-8 minutes.

Why Apple Cider Vinegar Helps with Lift

According to Shirley O. Corriher’s BakeWise: The Hows and Whys of Successful Baking (2008), the reaction between apple cider vinegar and baking soda provides essential lift in almond-based, gluten-free batters because this acidic activation creates immediate CO2 bubbles, inflating dense batter before baking, while the acetic acid neutralizes and evaporates, leaving a neutral flavor. Check out her awesome cookbook (not sponsored, just sharing a great resource)! https://books.google.com/books/about/BakeWise.html?id=b-iwjIb2RxwC