Today is my eldest son’s 14th birthday. My hubby Isaac and I like to make something a little special for our kids on their birthdays for breakfast, and waffles is right up there! This recipe really couldn’t get any simpler. Whack the ingredients into the Thermomix, blend, cook in your waffle maker and serve. They are full of protein and low in carbs compared to traditional waffles, but also don’t taste like “health food”. It can be so disappointing when you look for healthier versions of your favourite recipes and they just don’t cut it. I think you will be pleasantly surprised – they certainly get the stamp of approval from my four kids! Be careful removing them from the waffle maker – they are quite delicate. Worst case, if you break one removing it (especially before you have mastered getting them out), have a taste…it’s always a good idea for quality control purposes anyway. 😉
170g butter, coconut oil or ghee, plus extra for greasing the waffle maker
2 tbsp vanilla extract
120g fresh apple (in pieces), apple sauce or homemade yoghurt
60g coconut flour
1 tsp sea salt
- Preheat waffle maker according to manufacturer instructions.
- Place butter, eggs, vanilla, honey and apple/apple sauce/yoghurt into TM bowl and blend 10 sec/speed 4 (speed 6 if using fresh apple).
- Add coconut flour and salt and mix 5 sec/speed 4. Scrape down sides of TM bowl and blend 5 sec/speed 4. Allow the mix to sit for approx. 5 minutes.
- Grease the waffle maker very well using a pastry brush before making each waffle. We use butter and found using approx. 1-2 tsp worth of butter per waffle gives them a lovely crisp edge.
- Pour the waffle mix into the waffle maker (a 1/3 cup measuring cup worked perfectly for our waffle maker) and cook until golden brown. Carefully remove the waffle and keep warm in a low oven or Thermoserver, or serve immediately to the hungry kids.
- Serve with your choice of toppings. We generally serve ours with raw honey, blueberries and sour cream, however today the birthday boy wanted his served with a big blob of natural peanut butter.
This recipe makes approx. 12 waffles. You can easily halve the recipe but as the waffles are quite thin and delicate, you are likely to find most people will want to eat a couple. Leftover cooked waffles can be stored in the fridge for a day or two and be reheated or packed in lunch boxes, or wrapped well and frozen.
Look at those crispy edges…mmm-mmmmmm! 😉