We're in love with Laura Franklin's recipe for cassava flour waffles over at Fresh & Frank. She describes them as "nice and crispy on the outside and soft and a little nicely chewy on the inside." Plus, they're grain-free, dairy-free and paleo. But perhaps the very best part about Laura's recipe is that it's quick and easy. Just put all your ingredients into a blender and you've got waffle batter!
Crispy Cassava Blender Waffles*
Makes about 10 standard square waffles
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
- Preheat waffle iron.
- Take your blender and literally toss ALL the ingredients in.
- Blend all for about 30 seconds to 1 minute 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 recipe here.
*Recipe by Laura Franklin of Fresh & Frank.