These gluten-free waffles are truly magical.
They are all things a waffle should be: lightly sweet, tender and fluffy on the inside, and crispy on the outside. But instead of refined flour and sugar, these waffles have a simple, whole food base: almond flour and eggs. Magical, right? (I’ll share the secret, keep reading!)
We can’t take credit for this gem—it’s all Laura Lea. Do you know the website Laura Lea Balanced and The Laura Lea Balanced Cookbook? If not, it’s high time you do! Laura Lea is a holistic chef and recipe developer based in Nashville. She and I connected via a mutual friend and immediately hit it off. You know those people where you know they are “good people” after about 2 minutes of chatting with them? That’s Laura Lea. She’s incredibly supportive, genuine, and 100% passionate about good, healthy food.
One of the things I love about Laura Lea’s cookbook is that the recipes are all approachable and delicious, not aspirational—which is exactly the vibe we tried to achieve with our book, too! Her focus is eating real food and lots of it, including healthier versions of the Southern favorites she grew up with. Her book includes meat, fish, and lots of veggies: so it’s got a little of something for everyone.
These gluten-free waffles are legit delicious—which of course, I expected. However, I didn’t expect them to be even fluffier, lighter and cinnamon-ier than I imagined. Alex, me and Larson each gave them a thumbs up, totaling 3 enthusiastic thumbs. Most waffles are made with refined flour and sugar, then doused with fake maple syrup and powdered sugar, which equals food coma + energy crash. Instead, these waffles are low in sugar and high in both fiber and protein, so they’re hearty and healthy. The secret: separate the eggs and whip the whites into a frothy foam, then fold it into the rest of the batter. What results is a lightly fluffy dream, not what you would expect of a base of almond flour.
We topped these fluffy gluten-free waffles with a bit of our new rhubarb compote recipe, which brings in a vibrant hot pink color and tangy flavor. And to cut the sweet, a dollop of creamy yogurt. A little goes a long way with the rhubarb compote, so you can be light-handed when you’re topping.
A huge thanks to Laura Lea for this fantastic recipe!
Want to meet? We can’t wait to collaborate on an event with Laura Lea with both of our cookbooks in Nashville in May: check our Cookbook Events section for details!
Giveaway: We’ve got a giveaway of the book — head over to Instagram!
Buy it! The Laura Lea Balanced Cookbook
This recipe is…
These gluten-free waffles are gluten-free, dairy-free (see sub below), vegetarian, and naturally sweet.Print
These gluten-free waffles are magically fluffy, with a real food base of almond flour and eggs. The secret? Check out this recipe, courtesy of The Laura Lea Balanced Cookbook.
- 2 tablespoons melted butter, plus 1 teaspoon for waffle maker if necessary (or sub coconut oil for dairy-free)
- 1 cup almond flour
- 1/4 cup arrowroot starch or cornstarch
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3 large eggs, separated into yolks and whites
- 1/2 cup canned full-fat coconut milk
- 2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- Rhubarb compote, to serve (optional)
If your waffle maker doesn’t have a nonstick surface, grease with 1 teaspoon melted butter or coconut oil. Heat according to manufacturer directions.
In a medium mixing bowl, whisk together the almond flour, arrowroot starch or cornstarch, cinnamon, baking powder, and sea salt.
In a separate smaller bowl, whisk together the egg yolks, melted butter, coconut milk, maple syrup, and vanilla extract.
With a handheld or stand mixer, beat the egg whites until they form soft peaks, approximately 1 minute. Soft peaks hold for a second, then fall back onto themselves. This will look like a light white foam.
Stir the egg yolk mixture into the dry ingredients. Gently fold in the egg whites until just incorporated.
Add 1/4 of the batter to the waffle maker and cook until lightly brown (our waffle maker is a standard circle size; the original recipe makes 2 Belgian waffles). Gently remove and repeat with the remaining batter. Serve immediately. If desired, serve with rhubarb compote.
Waffles will keep tightly sealed in the refrigerator for 2 days. Reheat them in a 300F oven until softened and warm to the touch. You can also freeze them up to 1 month.
Reprinted with permission from The Laura Lea Balanced Cookbook by Laura Lea Goldberg