We bought a silicone waffle mold recently, and Brandon was the first to try it out. (The mold can be found on Amazon here.) Waffles make a fun breakfast or a special “breakfast for dinner” meal!
Kid-Approved Gluten-free Waffles
Brandon Fabry
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Grain free, Sugar-free Waffles - By Kids For Kids
I used silicone waffle molds, but you can adapt this recipe to suit a waffle maker or even pancakes!
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Ingredients
- 8 eggs
- 1/2 cup coconut flour
- 1/4 cup butter or ghee (grass fed)
- 1/8 cup xylitol or stevia to taste
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 375 degrees.
- Place waffle molds on cookie sheet.
- Set aside.
- Blend all ingredients in blender or food processor till smooth.
- Pour batter into molds. (or waffle maker.)
- Bake for 20-25 minutes until fork comes out clean.
- Turn molds over onto cookie sheet.
- If needed, bake for several more minutes on cookie sheet.
Concerned about chemicals leaching into your food with silicone? Me too! We rarely use silicone, for this reason, but for a treat like this, I let it go. I do feel fine about silicone molds for cold treats like these Cacao Kisses.
You can add flare to these waffles for holidays including this patriotic version. Create some mashed strawberry syrup*, add some freshly whipped cream and top with blueberries! Keep it all sugar-free by using non-GMO Xylitol or stevia.
*Thaw frozen strawberries in the bowl. Add a bit of a sweetener if desired and fresh lemon juice. Puree or mash using a potato masher.
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Hallelujah! We are definitely going to try these!!!
My husband will be rejoicing – now just to find some sugar-free bacon 🙂
I have a question on the baking soda. I’ve seen you use this in a few recipes on your site. We’ve avoided it the past two years of our anti-fungal diet. Is there any reason we should still avoid it? I’d be so happy to incorporate it. I have Arm & Hammer brand that I use for cleaning. Is that brand ok?
Shalom,
Melanie
It’s such a small amount I haven’t been worried about it, Melanie. I avoided it for those first couple of years on GAPS, but we’ve loosened up a bit. 🙂
Thanks for your thoughts, Andrea. We’re trying to loosen up a bit too – in a good way. If we don’t do well with it, we’ll back off, but we’re moving towards more life and less fear 🙂 Ironically that seems to bring the best healing too 🙂
No kidding!! I so agree. You almost have to be super over-the-top, though at first. Such a balance…I’m glad we’ve made it to this point.
I’ve been hesitant to use silicone molds – is the plastic safe to bake in?
Thanks for the question! I don’t have a great feeling about silicone and heat. But for something like this I let it go. Once in awhile I feel fine about it, Anne. I do use the silicone molds quite a bit for frozen treats.
Hi Andrea,
I’m enjoying your sight so much and learning much too!
I have a question though in regards to eggs. I have noticed that you use them in many of your recipes and was
wondering if you are concerned about your cholesterol levels?
I hope you don’t take this as a criticism – I appreciate your desire to live a healthy life!
Thanks for the question, Caroline! I am not fearful of cholesterol. In fact, the more I learn the more I realize how much our bodies depend on it and in fact produce internally. One of the best books on this issue is called Cholesterol Clarity. I try to include egg yolks daily in my diet on a daily basis. The issue with fat is more related to sugar intake – which is surprising given the messages we’ve been given in the last 50 years. Thank you for the encouragement on the blog. I really appreciate that.
I can just cook these in a waffle maker, right?
Yes! Thanks for clarifying, Lindsey.
Just finally made these! They were so good!! We did plain, cacao nib, and cinnamon. I’m considering adding a little organic pumpkin puree (a rare treat) along with pumpkin pie spices next time for a new variety. I used coconut oil, as I don’t have butter of ghee and it worked well. We thought they tasted like French toast without the syrup. We put coconut oil mixed with Himalayan salt on them and it tasted like butter. Yum! 🙂 Definitely keeping this recipe!
This is great feedback, Melanie! Thanks for taking the time to let me know. Yours sounds delicious!
Are the eggs just used for binding? We tried a similar recipe and it tasted too much like egg. My boys didn’t like it. I was wondering if you’ve ever tried an egg substitute?
I haven’t! Eggs are for binding and rising, but I think it could work well with flax eggs or gelatin eggs. I will have to try and report back. If you try it let me know, Zee!