I need waffles in my life. I don’t know what it is that makes them therapeutic. Maybe it’s the perfect little squares, the golden crunch, or just the fact that they almost always symbolize the weekend at our house.
For the past 3 1/2 years I’ve tried countless paleo waffles. While I’ve found quite a few that I like, I haven’t found any my kids are willing to eat more than a few bites of. Until. Now (pause for effect).
I’ve been experimenting with cassava flour. It’s currently getting the spotlight in the paleo world because it has a white appearance and claims no nutty flavor. When you’re gluten free and you like to bake, you find that almond flour and coconut flour sometimes just don’t cut it with certain recipes. I’ve grown very used to everything having a hint of nuttiness in it. Curious though, and wanting my kids to enjoy waffles more, I tried my own waffle recipe using cassava flour.
To my surprise the boys LOVED my waffles. They were thick, fluffy and held together just like you’d expect normal waffles to! I even froze the 3 we didn’t eat and those held together perfectly when I pulled them out later in the week.
I know you’ll love these. They are completely worth buying the cassava flour for. Also, I’ve already made a few more recipes using cassava flour, so if you buy a big bag it will be worth the investment!
Did you know cassava flour is high in calcium? Calcium is something I try to stay on top of. I have to get creative because I don’t eat dairy. It also has a good source of dietary fiber, iron, manganese, potassium, vitamin B6 and vitamin c. So this is a great flour all around!