Waffles

We LOVE waffles. They taste yummy and make for a quick and easy meal. We used our waffle iron a lot the first year we were married. So much so it kind of broke on us… but never fear, my husband works for Williams-Sonoma, Inc. and they happen to specialize in these kinds of things. Here’s the one we bought —>

I’m so proud of my little storage pantry — as you probably know by now, we live in a small apartment. Storage space is a luxury and it may seem strange to use my little pantry closet for pots, pans, and appliances. But it works for us (I made an open pantry using an ENETRI shelf from IKEA, pictured below) and the hanging under-shelf (from Ross I think?) is perfect for storing the lightweight waffle iron.

This recipe is slightly unusual because it calls for you to separate the eggs and beat the whites into a meringue. An extra step but it is so tasty and does wonders for the texture!

3 egg whites, beaten stiff

3 egg yolks, beaten

1/3 cup oil

1 1/2 cups almond milk (or milk of choice)

1 tablespoon sugar

1/2 teaspoon salt

1 3/4 cups gluten free flour (I use Better Batter — if you choose to use wheat flour, decrease baking powder to 1 1/2 teaspoons.

1 tablespoon baking powder

With stand mixer (or a large bowl with electric hand mixer), whip egg whites until stiff without peaks.

In separate bowl, combine egg yolks, oil, milk, sugar, and salt — mix well.

In small bowl, whisk together flour and baking powder. Add flour mixture to wet ingredients and mix. Gently fold in whipped egg whites. Don’t over mix!

Use with preheated waffle iron and serve with your favorite toppings.

Savory breakfast sandwich: waffle sections as the “bun”, turkey sausage patty, and maple syrup for “dipping sauce”.

My favorite sweet option: So Delicious coconut whipped topping