I first heard about the Chaffle while listening to Gretchen Rubin’s podcast, “Happier”. I was immediately intrigued and got right to recipe testing with various flours, knowing I wanted to make a nut-free version. Although these ‘waffles’ were originally created by the keto community (hence the reliance on almond flour) I didn’t care too much about making them keto-friendly. I just wanted them to taste awesome and have a light, fluffy consistency. Enter arrowroot flour.
Although arrowroot isn’t considered keto with approximately 7g of carbs per tablespoon, it still fits my criteria of being gluten-free and bonus- it’s a paleo-friendly flour (grain free), although the cheese in this recipe is not.
Use this recipe as a base to create an entire meal. You can top your chaffle with anything you like.
My current chaffle-topping obsession lately has been using left over grass-fed blade roast, simmered with some good-quality BBQ sauce, jalapenos, green onions and a side of pickles.
Nut-free Chaffle Recipe
Makes 1 chaffle.
You will need a waffle maker for this recipe
- 1 cup of hard cheese, grated (I like using an aged goat cheddar)
- 2 eggs
- 4 tbsp arrowroot flour
- 1 tsp garlic powder
- salt and pepper
Optional: avocado oil cooking spray for the waffle maker
- Combine all the ingredients together in a mixing bowl and whisk together until well combined
- Heat the waffle iron for 3 minutes
- Pour the mixture into the waffle iron. It is a thick mixture so if you have a top pouring waffle maker you may need to open it up and spread the batter evenly over the surface
- Cook for approximately 4 minutes, checking halfway through to ensure the chaffle isn’t burning.
- Transfer to a plate and enjoy hot
If you make this recipe, I would love to see what you top your chaffle with so tag me over on instagram, @holistic_leigh