Thursday, January 1, 2015

Every Last Crumb's Strawberry Waffles


I haven't bought an actual printed cookbook in ages... it's so easy to find recipes online, and I've also been trying to focus more on crafting my own. I've always been a fan of Brittany Angell's recipes, however, and I've been looking forward to her Every Last Crumb for a while.

If you're reading this you probably already know that grain and gluten-free baking can be tricky. The aptly named Every Last Crumb is about all things baked: cake, bread, crepes, muffins... you name it. It's a beautiful book whose photos will have your mouth watering and wanting to fire up the oven!

I do want to offer a head's up, though: the cookbook is all gluten-free but not totally primal/paleo. I'm not a fan of the paleo police and incorporate some "no-nos" like organic potatoes and sprouted corn tortillas from time to time myself, so I'm not offering this info up as a slam against the cookbook. Just be aware that some recipes call for potato starch or rice flour.

I broke the book in Christmas Eve morning, making a special breakfast for the kids. You certainly don't need a Mickey Mouse waffle iron to whip these babies up, but we are slightly Disney-obsessed around here, so it made the meal all the sweeter for my brood.

Brittany's idea to use freeze-dried strawberries is a great way to add both sweetness and a little natural pink color to the waffles. I did have some India Tree natural food color on hand (from my daughter's birthday), so did add a few drops to make the finished product a little more vibrant. Obviously they would taste just as good without it ;)

Since I don't keep potato starch on hand I did substitute arrowroot starch instead. According to Brittany's substitution guide the potato starch would likely have yielded a crispier waffle with a lighter texture. We were all still very satisfied with these with the sub, though.

Every Last Crumb's Strawberry Waffles
recipe adapted from Brittany Angell

1.2 oz package freeze-dried strawberries
1 1/2 cups blanched almond flour
1/2 cup arrowroot starch
1/2 cup tapioca starch
2 tsp. baking powder
3/4 tsp. salt
1 egg
1/2 cup plus 2 tsp. unsweetened almond milk
1/4 cup plus 2 tbs. raw honey
1/4 cup melted coconut oil (plus more to grease iron)
1 tsp. lemon juice
natural red food coloring (a few drops, optional)

Preheat waffle iron and grease with coconut oil.

Grind dried strawberries to a powder in a spice grinder or blender.

Place powdered berries in a large bowl with almond flour, starches, baking powder and salt and whisk until well-blended. Add remaining ingredients and stir to combine.

Bake waffles according to your waffle iron's directions.

Serve topped with sliced fresh strawberries if you have them!

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