speaking of chaffles
- Thread starter LisaLisa
- Start date
dianeseattle
Member
Thank you so much Lisa!
JudyNY
Member
Update to my post above. If anyone is looking to buy a mini waffle maker, I got the Dash Mini Waffle Maker at Target for $9.99. It was the same price on Amazon but they are backordered until Nov 10th. There are lots of Youtube videos to get started. I will either try mine later today or tomorrow morning. Looking forward to it!
JudyNY
Member
So today I made my first batch of Chaffles and they were really good!
Basic Chaffles:
2 cups shredded low moisture part skim mozzarella cheese
2 large eggs
1/4 tsp baking powder
4 Tbsp almond flour
Makes 6-7 Chaffles if using a mini 4" waffle maker
This came from the YouTube video:
And there is a facebook group that has loads of recipes in it's file section:
www.facebook.com
Here I am making my Chaffles:
Basic Chaffles:
2 cups shredded low moisture part skim mozzarella cheese
2 large eggs
1/4 tsp baking powder
4 Tbsp almond flour
Makes 6-7 Chaffles if using a mini 4" waffle maker
This came from the YouTube video:
And there is a facebook group that has loads of recipes in it's file section:
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www.facebook.com
Here I am making my Chaffles:
dianeseattle
Member
Good job Judy! Those are just beautiful. And I had to stop watching the video after she made the six chaffles because I am dying of hunger and do not have a waffle maker so I'm having a little crisis here! I am immediately going to go complete my order either on Amazon or Target online so I can make these as soon as possible.
Why do you think she uses almond flour, though? I do not like to buy stuff like that because it always spoils or goes rancid before I can use it all. Regular flour is very shelf-stable so it can sit in the jar for years. But these new flours made with nuts have a lot more oil in them and go rancid faster.
Why do you think she uses almond flour, though? I do not like to buy stuff like that because it always spoils or goes rancid before I can use it all. Regular flour is very shelf-stable so it can sit in the jar for years. But these new flours made with nuts have a lot more oil in them and go rancid faster.
dianeseattle
Member
So, I did a little research into almond flour. I don't find any reason to use it instead of wheat flour except for allergies. I will definitely not be using almond flour in any of my recipes.
JudyNY
Member
Thanks Diane! OMG, I first watched the video before I had a waffle maker as well!! I was drooling when I heard the crunch because I've always loved crispy waffles! Probably almond flour because it is lower in carbs however higher in fat. Appeals to many who follow keto and/or paleo. But you can refrigerate the almond flour or freezer for longer shelf life. Still, I'm sure you could try using all purpose flour or maybe even a wheat flour.
JudyNY
Member
JudyNY
Member
I've only done the basic recipe with mozzarella cheese so the flavor isn't that far off from a regular waffle
Qweensgambit
Member
Those look really nice! I love the mini waffle maker too! I want one!
dianeseattle
Member
Ya got me. I'm making a batch right now, heavy on the cheese. And if you've never made these, DO IT! They are nutrionally dense and delicious.
And since you only need a waffle iron, you don't need to haet up your kitchen.
Be conscious of the ingredients to maximize the protein.
You can top them with anything you like, sweet and savory, including hummus or salad or peanut sauce (my fave).
And they totally feel like a cheat, but the protein is over the moon.
There are dozens of recipes, kindly assembled by LisaLisa in a chart. If you customize the basic recipe, post it here!
And since you only need a waffle iron, you don't need to haet up your kitchen.
Be conscious of the ingredients to maximize the protein.
You can top them with anything you like, sweet and savory, including hummus or salad or peanut sauce (my fave).
And they totally feel like a cheat, but the protein is over the moon.
There are dozens of recipes, kindly assembled by LisaLisa in a chart. If you customize the basic recipe, post it here!
dianeseattle
Member
A great thing about a chaffle is that so much of the oily fat is pressed out the sides. Paper towels can slurp up a lot more. I just made these out of 2 oz. of cheese: