For the Waffles:
2 cups almond flour
1 cup tapioca starch
4 tsp baking powder
1/4 cup coconut sugar or other sweetener
1/2 tsp sea salt
2 eggs
1/2 cup melted butter or oil
1 cup nut milk or coconut milk
2 tsp lemon juice
1 tsp vanilla
Preheat the waffle iron
Mix all ingredients in a bowl gently, just until combined, a few small lumps are ok
Scoop the batter onto the waffle iron and cook to desired doneness
This makes 2 waffles on our waffle iron and 1/2 a waffle is a good sized serving
For the Syrup:
3 cups water
2 Tbs maple extract (not flavor)
5 drops of lemon extract (not flavor)
2 cups sweetener
1 -2 tsp Xanthan Gum
1/8 tsp sea salt
In a large bowl whisk all the wet ingredients … water, maple extract and lemon extract (also the sweetener if its liquid)
In another bowl whisk the dry ingredients … sweetener (if its dry), xantham gum, and salt
While whisking the wet ingredients continuously, pour in the dry ingredients. Whisk vigorously for a minute.
Cover with plastic wrap, like when making pudding, and refrigerate overnight.
The next day pour into a blender or food processor and mix until smooth.
Pour into storage jars. The syrup will keep for 7 – 10 days in the fridge or can be frozen for future use.
Remember … Be The Organic U – Feed Your Soul
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