Barley Free Cassava & Coconut Waffles
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 6 tbsp water
For the batter
- 1 cup cassava flour
- 2 tbsp arrowroot starch
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!