I love cooking for people. It’s my primary means of showing affection.
And while I’m always happy to work around dietary needs, cooking for my younger brother takes a bit more consideration. Not only is he lactose intolerant, he is also allergic to gluten. (Sadly, this means every single recipe from my mac and cheese cookbook is off the table!)
Rather than see these dietary restrictions as inconveniences, I prefer to see them as challenges. Or, at the least, an excuse to buy and explore alternatives such as buckwheat and amaranth flours.
I'm particularly smitten with almond flour, also known as almond meal. The flavor and texture it adds to recipes is just so sweet and nutty. (Note that almond meal often contains small bits of the almond husk, whereas almond flour usually made from blanched almonds.)
This recipe for almond flour waffles is one result of all this playing around with flour. They incorporate almonds in three ways: almond flour, almond milk, and almond extract. They’re bursting with almond flavor and have a perfectly crispy texture.
This recipe is also completely flexible with whatever flours, milks – or allergies! – you might be working with. I’ve made them with all-purpose gluten-free flour instead of the almond flour and tapioca (Bob’s Red Mill makes a great one) as well as with regular all-purpose flour was I was simply cooking for myself.
I've also swapped out the almond milk for another non-dairy milk or for regular whole milk at various times, and used butter instead of coconut oil.
Using tapioca flour, almond milk, and coconut oil, as this recipe is written, will give you the lightest, crispiest waffle. Swapping in butter, whole milk, and all-purpose flour will get you a more traditional, bread-y waffle.
The exact flavor and texture of the waffles will change depending on the ingredients you use, but no matter what you do, it all works and it's all good!
Almond Flour Waffles
For a truly crispy waffles, I recommend transferring finished waffles to the oven to dry out a bit and ensure a crispy exterior.
This recipe is easily doubled.
- 1 1/2 cups almond flour or almond meal
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 3 tablespoons sugar
- 3 large eggs
- 3 tablespoons coconut oil, warmed to liquid state
- 1 cup almond milk, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
Preheat your waffle maker:
Turn on your waffle maker and let it warm for 5 to 10 minutes, until hot enough that a flick of water evaporates on contact. Heat the oven to 250°F.
Make the waffle batter:
Whisk together the dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and thoroughly whisk together.
Rest the batter:
Allow the mixture to sit for 5 minutes to give the flour time to absorb the liquid.
Make the waffles:
Grease the waffle maker and make waffles according to manufacturer’s instructions. After cooking, place the finished waffles in the oven for 5 to 10 minutes to stay warm and to crisp them up a little. Serve immediately.