For Christmas I got a baby waffle maker from my grandma Paulin. It is completely adorable. My nephews have really grown fawn of my mother’s and making up an assortment of candy-inspired waffles.
I was inspired by something I saw for some bite-sized waffles. Put them in a little wax paper bag. Eat them on the go.
I really enjoy small, miniature popable food. I don’t know I just find it fun.
Zach, however, popped these ones before me. His verdict? Good.
Also props to my friend Chelsey for the cool wares, she’s amazing and knows what up.
And that’s all I got to say about this, nice and simple and short for my last post of the week.
- 1 cup almond flour
- 1 tbsp coconut flour
- 2 tbsp maple sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg, beaten (room temperature)
- 1/2 tsp almond extract
- 3 tbsp coconut oil, melted
- 3/4 cup coconut milk, warmed up
Let’s Make It Happen: In a bowl shift the almond flour and coconut flour. Stir in the maple sugar, baking soda and salt.
In a separate bowl whisk egg with almond extract. Add coconut oil and milk. Slowly add the wet ingredients into the bowl of dry ingredients. Mix until smooth. Move to a container that you can pour out of, I usually use a liquid measuring cup.
Heat the waffle iron. Spray. Pour small little drips (about 2 teaspoons big) onto the waffle maker, leaving space in between for them to grow. Cook for a few minutes until golden in color. It shouldn’t take as long because the bites are so small.
Repeat with all the batter. Dip in maple. Eat and enjoy!