Hi. It’s been a while. Like a long while.
I’m not going to go into this long thing about why I’ve been neglecting this blog (again), but I will say that I’m trying to get over my post paralysis that’s triggered by self doubt. I always want to revamp this site because it’s never what I actually want it to look like. Yes, I like it. Yes, I’m fine with it. But there’s always something about it that I don’t know how to fix just yet. I’m learning to get over it though. Knowing that people out there still refer to this blog for recipes helps a lot (hi guys!), so ask questions, send comments, interact with me on Twitter if you don’t mind. I know there’s a sea of food blogs out there (yeah, I look at them too), so knowing that you’re out there one way or another, dear reader, helps. By the way, if you have any suggestions about what you’d like to see on this blog, let me know! It gives me a mission.
That all being said, I’m still on a quest to eat better and healthier. I’m also a realist and I know I’m going to fall off that wagon from time to time. I’m not 100% any sort of diet, but I still like to start with Paleo and Keto recipes. In doing so, my diabetes is now under control now (surprise, that’s one thing that’s been getting me down – I’m diabetic now), and I was in a serious food rut for a long time. Looking back, I was trying to cope with this sense of mourning for myself, but I’m not dead. A 6-day detox program with my awesome friend Johanna over at Love Your Health, along with these serious food life changes have reinvigorated my desire to get back in the kitchen and get food sassy again. Seriously, if you’re ever interested in trying out a quick detox, watch Johanna’s posts for her 6-day program.
Blerg, I said I wanted going to get into a long thing… sorry. We all know you aren’t here for stories. I’m not either, but here we are, lol.
I’m falling in love with cassava flour. Like… A LOT. For now, I still try to treat anything bready as a treat, whether its gluten free or not. But I’m determined to get a few new bready recipes under my belt so I’m comfortable with them later on. Lately, we’ve made the Paleo Meat Pies from Nom Nom Paleo a few times with various types of fillings. Today I wanted waffles and wanted to use 100% cassava flour.
Wow, there’s a lot of cassava flour waffle recipes out there. I was overwhelmed at first. I looked at a few of them, and adapted them into a recipe that fits with what I had (and usually have) in my own kitchen at the time, and the results were DELICIOUS. Let’s be real, I hardly ever have an almost overripe banana in my house so I’m never going to choose THAT recipe.
Cassava Flour Waffles (Snarfy’s Adaptation)
160 grams Cassava Flour
3 tsp Baking Powder
1/2 tsp Diamond Kosher Salt
2 Tbsp Swerve Granular (see note below)
2 Eggs, separated
1 tsp Vanilla
1/2 cup Ghee, melted (I prefer this one for its flavor)
1/2 cup milk of your choice (sometimes I use cow, sometimes I use almond)
Preheat your waffle iron and grease it if that’s what you normally do.
In a large mixing bowl, combine cassava flour, baking powder, salt, and sugar. Add egg yolks, vanilla, ghee, and milk.
In a separate bowl, beat egg whites to stiff peaks.
Fold egg whites into the original mix. The batter will be very thick, but everything should be incorporated.
Spoon batter into your waffle iron and cook to your liking. You should end up with about 4 normal waffles. Ours is not a Belgian waffle house, so I don’t know how many of those you’d end up with. Serve warm with your preferred toppings. Freeze extras (if there are any) for another day and heat them in your toaster.
Note: For the sugar, you can use regular white sugar if you want. I’ve been trying things out with Swerve since it’s non-glycemic and doesn’t affect my blood sugars. There’s still part of me that’s waiting for the report about how this sugar substitute isn’t good for you either and you should just be happy with fresh mountain air, but so far it’s not bad. It’s really sweet to the tongue and doesn’t make me make a “ew gross” face (I’m looking at you, Stevia, and your nasty lies). Coconut or maple sugar would also work, I just don’t have any in my pantry at the moment. When you’re trying out this recipe and changing your sweetener, be sure to adjust to your taste, keeping in mind that different sweeteners have different sweetness intensity… does that make sense?
An additional note about using ghee: If you’re dairy tolerant and use regular butter, use that. The flavor is really going to be best with either ghee or butter. Coconut oil would work as well if you don’t use either, but the flavor will change slightly.