This is one of “those” kitchen items I NEVER thought I would own. I am not a waffle person and it takes up space. HOWEVER that was BEFORE I discovered Stacey’s Frozen Paleo Waffles from Paleo Parents! I die. I digress. I dream of these! Oh wait? Yes, they are for the kids…ummm, mostly. (Recipe below).
So now I own this baby Cuisinart WAF-150 4-Slice Belgian Waffle Maker, Stainless Steel and I love it! You can get any kind of waffle maker, JUST be sure it cleans up easily & heats up quickly. If I had to scrub this, or had burnt waffle crust on it, I would never use it. If it isn’t easy I am OUT!
- 1 medium banana (use green-tipped for 21 Day Sugar Detox*, or ripe for more flavor)
- 1 medium apple, peeled and cored (use green for 21 Day Sugar Detox*, or your favorite variety)
- 1 C smooth almond butter (or a grainy-brand of sunflower seed butter for nut-free)
- 2 medium eggs
- 1 TBSP arrowroot powder (I’ll be honest, I have never used this)
- 1 TBSP vanilla extract
- 1/2 tsp baking soda
- oil for greasing waffle iron (melted coconut oil with a silicon pastry brush works best)
- Puree apple and banana in a food processor. (I use the Vitamix)
- Use the whisk attachment on your electric mixer and whip almond butter on high for 2-3 minutes until smooth and fluffed. (more work, use the Vitamix)
- Add puree and remaining ingredients to whipped almond butter and continue to whip until combined. (ALL of it into the Vitamix!!!!)
- Grease your hot waffle maker (for each waffle you make).
- Use about 1 ladle of batter per 8-by-4-inch waffle onto hot waffle iron for 3-5 minutes until browned. Do not fill up entire waffle maker, leave about 40% unfilled so that the batter can spread. If your waffle is soft or floppy, it’s not ready yet – keep cooking for another minute or two!
- Eat immediately or store flat in freezer and make your own breakfast by reheating in toaster – the waffles will be firm enough!
- Then freeze the rest for later!