- 1 Tablespoon almond flour or coconut flour
- 1 LG. organic egg
- 1 Cup fontina cheese
- 1 Tsp vanilla
- 1 Tsp baking powder
- Pinch of salt
- Pinch of cinnamon
- 1/4 Tsp monk fruit sweetener
CHEF NOTES: We like the texture you get from almond flour better, but coconut flour works as well. If you wish to omit the egg yolk, use two egg whites.
In a bowl whisk together large egg and vanilla, salt – set a aside. In a separate bowl, mix together almond flour, cinnamon, monk fruit sweetener, and combine well. Add dry ingredients to wet, slowly, while mixing.
Lastly, add in shredded cheese and fold in making sure all cheese is covered in batter.
Heat up your waffle maker on the highest setting, then turn it down 1 notch to medium/high. Spray your waffle maker well. (Chosen Food makes organic pan sprays).
Ladle in half the batter to make your first waffle- spreading it out, covering your waffle maker surface. Cooking time- 3-4 minutes, and you’ll know you there when ‘LESS’ steam appears!
TIPS & NOTES
Put waffle maker on a sheet pan or silpat to catch the over-flow… as it will happen! Do NOT check the waffle, trust the process and let it cook. If you continue to open it, it will end up sticking and causing a HUGE mess.
For a Crispy waffle- make sure your batter is thick and not runny. If it is runny, then add in ¼ tsp almond flour and incorporate it well. Spread the batter into the waffle maker with a spatula- Be the boss of that batter!
1 cup organic canned) pumpkin *love the organic pumpkin from Organic Roots
1 ripe banana
4oz room temp cream cheese
1 Tblsn maple syrup
1 pinch pumpkin spice
Pinch good salt
Put all ingredients in your home Cuisinart and combine until smooth. Electric Beater- smash banana with a fork, whisking it well (like an egg). Tear apart cream cheese (make sure it is room temp and soft or it will leave clumps), whisk into a banana, then add in pumpkin puree, maple, pumpkin spice, and salt and beat on high until combined, and there are NO white cream cheese lumps.