Every Last Crumb Book Strawberry Waffles
Scrumptious desserts, homestyle meals, and easy decadent snacks are what Author Brittany Angell is all about. Her latest book Every Last Crumb has recipe options that fit paleo, gluten-free, egg-free, sugar-free, and nut-free diets so that everyone can enjoy food.
Servings: 4 waffles
- 1 1.2 oz package freeze dried strawberries
- 1 ½ cups blanched almond flour
- ½ cup sweet potato starch or potato starch
- ½ cup tapioca starch
- 2 tsp double acting aluminum-free baking powder
- ¾ tsp kosher salt
- 1 large egg
- 120 grams plant or dairy milk
- 126 grams honey or granulated maple sugar
- 70 grams mild flavored oil like avocado
- 1 tsp fresh lemon juice
- 2-5 tsp natural red food coloring
- 2 cup strawberries, sliced
- 1 batch coconut whipped topping
Preheat waffle iron to medium setting.
Using a coffee grinder or spice grinder, grind the strawberries into a powder.
Place the powdered strawberries in a mixing bowl with the almond flour, starches, baking powder, salt, and whisk until well blended. Add the rest of the ingredients for the waffles and stir to combine. (Remember to add 3 tablespoons of water if you’re using granulated maple sugar)
Lightly brush the heated waffle iron with oil. Following the manufacturer’s guidelines for suggested quantity, ladle the batter into the oiled waffle iron and spread it evenly across the surface, leaving a ½ inch border. Cook, following the manufacturer’s directions. When done, set the waffle aside on a baking sheet in a low oven to keep warm while you cook the remaining waffles.
Serve topped with sliced strawberries, their juice, and Coconut Whipped Topping.
Store leftover waffles in a sealed bag or container for up to 2 days, or freeze for later. They can be popped directly into the toaster from the freezer.
- If you choose to use granulated maple sugar, you will need to add 3 tablespoons of water to the batter.
- Whipped topping is inside Brittany's book Every Last Crumb.