Low Iodine Cassava & Coconut Waffles
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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