Here is a recipe from my new cookbook available now! Over 250 sugar-free, gluten-free Body Ecology friendly recipes including smoothies, brunch, soups, dressings and dips, quick-and easy meals, desserts, and much more!
2 cups flour (amaranth, half amaranth and half millet, or another grain flour combination)
½ teaspoon Celtic sea salt
¼ cup ghee or coconut oil
2 teaspoons baking powder, aluminum-free
2 eggs, whites and yolks separated
1 to 1⅓ cups filtered water
Preheat waffle iron to medium or dark setting. A little experimentation will determine which setting is best.
Whisk flour, sea salt, and baking powder in mixing bowl.
In separate bowl, whisk egg yolks, water, and melted coconut oil or ghee until barely blended.
Add egg-yolk mixture to the flour mixture and whisk until a smooth, pourable batter forms. Add water if batter is too thick.
In separate bowl, beat egg whites until they form soft peaks. Fold egg whites into batter by hand; do not overmix.
Using a glass or plastic measuring cup (aluminum causes batter to break down), pour about 1 cup of batter evenly into all areas of waffle iron.
Waffles should cook in 10 to 14 minutes. Check the waffles when steam stops rising from waffle iron. They should be crisp and brown. Cool extra waffles on wire rack.
Waffles, like any flour-based food, should be an occasional meal. They go nicely with vegetable soup at any time of day. We even use them to make sandwiches with the Body Ecology Diet mayonnaise (see cookbook) and a variety of roasted or grilled veggies! The waffles freeze well and can be kept for several days in the refrigerator.
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