Post by DotRen on Oct 16, 2020 16:54:43 GMT
I make mine with full fat cheese, you can use part skim or maybe fat free.
While your 4" waffle iron heats up:
In a small food processor (for best results) pulse
1/3 cup shredded mozzarella cheese
1 Tablespoon almond flour
2 teaspoons oat fiber (not oat flour)
1/4 teaspoon baking powder
nice pinch of salt
Pulse until it looks like bread crumbs, then add:
1 large egg
2 teaspoons water
Pulse until it looks like a very thick batter (if it's more like a dough, add 1tsp more of water).
Place 1/2 of the batter on the waffle maker and spread it out as best you can, close the lid and cook for 3-4 minutes until the top releases easily when you lift the lid.
Remove to a wire rack to cool (important or they get soggy), then cook the other "chaffle".
I have not had much luck with sweet chaffles, but I did add 1 packet of splenda naturals (stevia and erythritol blend), 1/2tsp vanilla and 1/2 teaspoon ground cinnamon to this batter and it was not bad.
Especially topped with butter and sugar free pancake syrup
While your 4" waffle iron heats up:
In a small food processor (for best results) pulse
1/3 cup shredded mozzarella cheese
1 Tablespoon almond flour
2 teaspoons oat fiber (not oat flour)
1/4 teaspoon baking powder
nice pinch of salt
Pulse until it looks like bread crumbs, then add:
1 large egg
2 teaspoons water
Pulse until it looks like a very thick batter (if it's more like a dough, add 1tsp more of water).
Place 1/2 of the batter on the waffle maker and spread it out as best you can, close the lid and cook for 3-4 minutes until the top releases easily when you lift the lid.
Remove to a wire rack to cool (important or they get soggy), then cook the other "chaffle".
I have not had much luck with sweet chaffles, but I did add 1 packet of splenda naturals (stevia and erythritol blend), 1/2tsp vanilla and 1/2 teaspoon ground cinnamon to this batter and it was not bad.
Especially topped with butter and sugar free pancake syrup
