Tuesday, March 31, 2015

Gluten-Free Lemon Zest Waffles

On January 10, 2014, I posted this recipe for Paleo Zucchini Coconut Waffle Wraps. I said it would be my last post here.

Um. I guess I lied?

I didn't plan on writing any more posts but I've been obsessed with waffles and I wanted to share some of the recipes I've created. My website, Your Fairy Angel, just doesn't seem like the right place to post recipes so I'm sharing here at The Daily Dietribe.

I'm not sure how often I'll be sharing recipes here…maybe once a month, maybe more, maybe less. However often it happens, I hope you enjoy them.

And by the way, if you're looking for some tasty meal + snack ideas, check out these 16 nutritious meal ideas (including frozen vanilla strawberries for dessert). They're all easily made gluten-free!


p.s. Wondering what I've been doing at Your Fairy Angel? Here you go:

- I have this sneaking suspicion that our beliefs about weight have little to do with health and a lot to do with ____. Read What Fat and Thin Really Mean in Our Society.

- Afraid you missed your chance to meet your destiny? Don't worry. Your Destiny Will Follow You.

- Not sure what the next step in your life is? Try this 30 minute meditation to help you let the worry go and find answers.

Gluten-Free Lemon Zest Waffles Print-Me
My waffle recipes all start from a basic recipe which I then customize depending on the flavor and texture I'm looking for. If you see an ingredient you want to swap, you can find my basic recipe here and that will give you all the information you need to make ingredient changes. (Any ingredient below can be swapped and you will still get yummy waffles, so don't be turned off by an ingredient you don't like.)

1 cup Pamela's Bread Mix
3/4 cup white rice flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 tablespoons grapeseed oil
Zest and juice of 1 small lemon
1 cup water*

1. Heat and oil your waffle maker. I keep mine to a setting of 3/4 or medium.
2. Whisk together the dry ingredients in a large mixing bowl.
3. Add the wet ingredients and whisk into the dry until evenly mixed. Pour batter onto waffle iron and cook.
*You can adjust the amount of water you use if you like your waffles thicker or thinner. Start with 3/4 cup and add by the 1/4 cup until you reach the consistency you like for your waffle batter.

Yield: 4 waffles

Friday, January 10, 2014

Paleo Zucchini Coconut Waffle Wraps


Paleo Zucchini Coconut Waffle Wraps Print-Me
Simple and pliable, these waffle wraps work great with savory or sweet fillings. 

1/2 cup sifted coconut flour
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
6 large eggs, separated
1/4 cup coconut oil, liquified
1/4 cup maple syrup or other liquid sweetener
2 cups grated zucchini


  1. In a large mixing bowl, whisk together the coconut flour, cinnamon, baking soda, and sea salt. 
  2. Stir the egg yolk into the dry ingredients, separating the egg whites for later. Stir the coconut oil, maple syrup, and zucchini into the dry ingredients as well. 
  3. With a hand mixer, whip the egg whites until stiff peaks form. Stir gently into the batter until completely mixed (no lumps). 
  4. Make waffles as directed with your waffle iron. The waffles will be soft and pliable. Fill however you like and roll up to eat. Can be refrigerated and eaten cold. They will remain pliable after being in the fridge. 
Makes approximately 8 waffles. 

Filling Suggestions:
coconut cream/whipped cream and diced fruit
Cream cheese/cashew cream cheese and strawberries
Diced sausage and sauted veggies. 

This is my last post here at The Daily Dietribe. You can now find me blogging at www.yourfairyangel.com or on Facebook here


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