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.
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.
- Tired of obsessing over your weight every spring? Feeling like all the worry is just adding to the clutter in your brain? Check out my online program for loving your body and decluttering your mind. Simplify into spring. Simplify starts April 19th!
- 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