I followed one reviewer's (untested?) advice and whipped egg whites with a pinch of cream of tartar. Good idea, but if you follow the rest of the recipe exactly there's no way to blend the whites with the rest of the batter - the other stuff is too stiff - so here's what I did:
3 eggs, separated
1/4 cup almond milk
pinch cream of tartar
Mix egg yolks, honey, milk vanilla and dry ingredients. Beat egg whites to stiff peaks and fold into egg-yolk mixture.
Because of personal preference, I cut back on the honey by about a tablespoon. I added cinnamon and a dash of nutmeg (batter smelled like custard and nutmeg goes with custard). I filled my 1 cup measure most of the way up with loosely packed almond meal (trader joe's), then topped off the last 1/2 inch of the measuring cup with a mix of oat flour and corn meal (medium grind). The oat flour helps things stick a little, the corn meal adds a bit of crunch, neither adds gluten.
Waffles were delicious with a fluffy texture - not crisp on the outside, but not super rubbery either. Topped with cherry compote and greek yogurt.
One note - Almond flour is usually HIGH FAT - this is why the recipe doesn't need any oil.
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I followed one reviewer's (untested?) advice and whipped egg whites with a pinch of cream of...