cassava waffles (AIP)
The paleo autoimmune protocol (AIP) is the brainchild of Dr. Loren Cordain, a scientist who discovered that certain primal foods can sometimes trigger inflammation in people with autoimmune disease (dairy, eggs, nightshades, nuts and seeds). With that said, it is not a lifestyle, but an elimination diet to detect triggers that cause disease symptoms.
I diligently did AIP for 3 months before introducing any new foods into my diet. These Cassava Waffles are a reintroduction as they contain ingredients not in the first stages of the diet. They are absolutely delicious and will pass as any old waffle for the masses. My family eats them and loves them without any complaining!
If you play around with the amount of butter you use, it will dictate the fluffy consistency. I love light and crisy, so I added in a whole stick of butter, but adjust for your taste. Another idea that I love and have been going crazy over, is using them for toast…bread of sorts in the morning, put any ingredients you are in the mood for in between two slices.
1 1/4 cup Cassava Flour
1/4 cup Arrowroot
2 TSB. Coconut Sugar
3 tsp. baking powder
6 TBS (1 stick of butter for light and crispy waffles)
3/4 cup full fat coconut milk
1/2 tsp salt
2 tsp vanilla
Preheat your waffle iron to medium. If you normally have to grease your iron make sure it's well greased.
In a large mixing bowl whisk together cassava flour, arrowroot, baking powder, salt, and sugar.
In a separate bowl, beat eggs for a moment before adding cocnut milk, melted butter and vanilla and mix well.
Add wet ingredients to dry ingredients and stir until combined, just until lumps are gone.
Pour about 1/2 cup at a time on waffle maker and cook 3-4 minutes on medium.
Use a fork to remove waffles as they're done, and repeat steps with remaining batter.
Serve with butter or ghee and maple syrup.