Low Sodium Cassava & Coconut Waffles

Total time40 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the gelatin egg

1 tbsp unflavored gelatin powder
Knox Original Unflavored Gelatine 4 Envelopes Knox Original Unflavored Gelatine 32 Envelopes Kroger Unflavored Gelatin D'Gari Unflavored Gelatin Knox Gelatine, Unflavored
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6 tbsp water

For the batter

1 cup cassava flour
2 tbsp arrowroot starch
1 tsp baking soda
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground ceylon cinnamon
1 can (13.5 oz) full-fat coconut milk, well shaken
2 tbsp coconut oil, melted, plus more for the iron
2 tbsp maple syrup
1 tbsp apple cider vinegar
½ tsp vanilla powder

For serving

fresh fruit or maple syrup, for serving (optional)

Instructions

1
Preheat your waffle iron to medium-high heat according to the manufacturer's instructions. Brush the plates generously with melted coconut oil.
2
Make the gelatin egg: sprinkle the gelatin over the cold water in a small bowl and let it sit for 2 minutes until the granules are fully absorbed and the mixture looks opaque and gel-like. Pour in the boiling water and whisk vigorously for about 30 seconds until the gelatin is completely dissolved and the mixture is smooth and slightly frothy. Set aside for 3–4 minutes — it should thicken to a loose, pourable consistency similar to a beaten egg.

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