Whoa. I’m in waffle heaven. I’ve been experimenting with my 10lb bag of Otto’s Cassava Flour and today I came up with these delicious breakfast treats. These are nice and crispy on the outside and soft and a little nicely chewy on the inside. Besides their fabulous taste and texture, these waffles are grain-free, dairy-free and paleo! They’re also crazy-easy to make, which is kinda my thing.
I topped these with some grassfed butter, a little real maple syrup and a wild blueberry compote (see recipe for this below also). YUM.
Crispy Cassava Blender Waffle Recipe
Makes about 10 standard square waffles
Ingredients
Crispy Cassava Blender Waffle Recipe
- 1 cup Otto's Cassava Flour
- 1/2 tsp Himalayan salt
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1 ripe banana
- 2 organic eggs
- 1-2 tsp real vanilla extract
- 2 tbsp organic virgin unrefined coconut oil
- 1.5 cups coconut or almond milk
Wild Blueberry Compote
- 1 cup frozen organic wild blueberries
- 1/2 tsp real vanilla extract
- 1/4 tsp cinnamon
- 1 tsp extra virgin unrefined coconut oil
- 1 tbsp maple syrup
- 1 tbsp non-GMO soy lecithin powder (to thicken) Optional:
Instructions
Crispy Cassava Blender Waffle Recipe
- Preheat waffle iron.
- Take your blender and literally toss ALL the ingredients in.
- Blend all for about 30sec-1min or until well mixed.
- Check batter; if it seems too thick still, add a splash more almond/coconut milk or water. You want it thick but still able to pour.
- Pour onto waffle iron. Depending on the integrity of your waffle iron, you may need to cook these twice to make sure the inside cooks through.
- Remove when crispy and golden brown on the outside. Top with desired ingredients. I made a wild blueberry compote for these; see below for recipe.
Wild Blueberry Compote
- In a saucepan on medium heat, gently defrost blueberries.
- Add remaining ingredients and stir for a couple minutes, until well combined.
- Let cool a little before pouring atop waffles.
- Enjoy!
