Paleo “Corn”bread Waffles

November 30, 2014 by Leanne Vogel November 2, 2018

Savory, dense and filling “corn”bread waffles without the corn! Paleo, low-carb, dairy-free and corn-free. Perfect for breakfast, lunch or dinner. Top with your favorite sandwich fillings.

Ingredients

• ¾ cup blanched ground almonds
• 2 tablespoons hemp seeds
• ½ teaspoon gluten-free baking soda
• ¼ teaspoon gluten-free baking powder
• ¼ teaspoon Himalayan rock salt
• 1 egg, at room temperature
• 2 tablespoons full-fat coconut milk, at room temperature
• 1 tablespoon melted coconut oil

Instructions

1. Preheat your waffle iron. I used heat setting #4 on my Breville No-Mess Waffle Iron.
2. Meanwhile, add ground almonds, hemp seeds, baking soda, baking powder and salt to a medium-sized bowl. Stir to incorporate and set aside.
3. Add egg, coconut milk and coconut oil to the bowl of your blender or an immersion blender cup. Whisk until frothy.
4. Pour egg mixture into almond mixture and stir with a spoon, just until incorporated. The mixture will be thick. See below for a picture.
5. Once your waffle iron is ready, drop the paleo waffle batter onto your waffle iron and close the top. Grill until crisp, a couple of minutes.
6. Remove from waffle iron, top with your favorites and enjoy. This is a savory waffle so can be dressed like a sandwich. My favorite, is homemade bacon mayo with fresh herbs, a couple of slices of prosciutto and a side of fresh veggies.

Notes

Ground Almonds: no need to go with finely ground almond flour for this recipe. The more rough, the better for the cornbread texture

Egg-free: you could try making this recipe with a flax egg (1 tablespoon finely ground flaxseed mixed with 3 tablespoons of warm water).

Coconut-free: you could try replacing the coconut milk with a dairy-free milk of your choice. And try avocado oil instead of coconut oil, or another heat-stable oil that you like.

Nutrition Information Per Serving