Before my cookie addiction began, I had an absolute love of waffles. This was at the beginning of my Paleo baking journey and I had started to experiment with all sorts of ingredients to achieve a somewhat familiar baked good. I have made almond flour waffles, cashew nut base waffles, buckwheat waffles, you name it I made it. I finally settled on a zucchini base coconut flour recipe that was versatile enough to eat for any meal of the day. You heard that right! I used zucchini as the base. These are some awesome waffles. Easy on the stomach and a perfect carrier for whatever topping your heart desires. I have even used them as “bread” for a sandwich. Why not? They are made from a vegetable.
The only reason I stopped making an obsessive amount of waffles was because my waffle maker broke. I was so sad. I bought another waffle maker but it just didn’t work like my old one, I was frustrated. I decided it was a sign to move on to something else and stretch my culinary wings. This continued for two years until my recent birthday. My daughter and her boyfriend have heard many times about my constant melancholy over missed waffles and were kind enough to buy me a new waffle maker. I had to see if this new waffle maker would produce the waffles that I remembered so I got right to it in the kitchen. Let the waffle making games begin! To my utter delight, I had made delicious waffles once again. Oh how I had missed them. I may or may not have packed some for lunch today and I may or may not have had them for dinner as well. So good.
The recipe below is about as flexible as a recipe can be. The zucchini base provides much of the liquid that is required when working with coconut flour. Thickness and texture can be adjusted to your liking. I have put both thick and thin batter in the waffle maker and both have turned out delicious. The thicker batter will need to be a bit crispy on the outside so that it is cooked entirely through. It is completely up to you. The additional ingredients are optional. I like cranberries, blueberries and dairy free chocolate chips to name a few. If you do not add any other ingredients the waffle will have a very generic taste similar to a pancake. Perfect for butter, maple syrup, ghee or any other toppings.
The best part about these waffles is that you can eat them guilt free. With very little fat and no sweetener, they will fit into any meal plan. They are also gluten, nut and dairy free, a hard sell in the waffle making business. Surprise your honey or send some along in your child’s lunch. Others will wonder how you made such a delicious and healthy meal. Happy waffle makings everyone!
- 6 Zucchini peeled and blended in a food processor until smooth
- 4 Organic Eggs
- 1/4 Cup Coconut Flour
- 1/4 Cup Arrowroot Flour
- 1/4 Cup Flaxseed Meal
- 1 Tsp. Baking Soda
- 1 Tsp. Cinnamon
- Blend the zucchini in the food processor until smooth
- Add the eggs and combine on low
- Add in all other ingredients and combine on low until well mixed. (This is where you can fiddle with the texture by adding another egg or some water if you desire a thin batter or a small amount of coconut flour if you want it thicker batter)
- Stir in any additional optional ingredients
- Heat up the waffle iron and spray with coconut oil or olive oil
- When it is ready the light will turn green. Use a 1/4 -1/2 cup batter and pour on the griddle.
- Close the top and let cook until the red light turns green once again.
- Remove from the griddle with a fork and allow to cool.