I have a sticker on my laptop that quotes the great Leslie Knope, “Waffles. Friends. Work.” I don’t eat nearly as many grains as I did when I first had to switch to gluten-free. My breakfasts are more often centralized around produce and proteins. These matcha waffles are special, mostly because I’m at my parent’s house and have access to a waffle iron.
I’ve been baking with more “paleo” flours, like almond, cassava, and arrowroot. Simply put, I haven’t gotten rid of gluten-free grains but I digest non-grains better. I even went grain-free with my tortilla chips thanks to a brand called Siete Foods.
These matcha waffles aren’t much fuss as there’s no resting time for the batter, all you need is a whisk, a bowl, and a hot waffle iron.
- 1/3 cup almond flour
- 1/3 cup arrowroot flour
- 1/3 cup cassava flour
- 1/4 cup almond milk
- 2 eggs
- 1 teaspoon baking powder
- 2 teaspoons matcha powder
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- optional toppings: caramelized banana, dairy-free yogurt, pistachios
Whisk together eggs, honey, vanilla extract, and almond milk. Preheat waffle iron.
Whisk in all remaining dry ingredients until smooth. Grease waffle iron with a non-stick spray or coconut oil.
If caramelizing banana as a topping, heat 1 teaspoon of coconut oil in a frying pan. Add banana (sliced lengthwise), and sprinkle with 1 teaspoon of coconut sugar.
Once waffles are cooked, plate with desired toppings. Store leftovers in refrigerator or freezer.