I woke up this morning to a kitchen disaster.  I’m usually the sort of cook who leaves the kitchen cleaner when I’m done than when I start cooking, so this is not something I’m used to dealing with.  Last night, though, since the chicken took SO LONG and Z & I wanted to get to the gaming night, I did the minimum job of putting away the leftovers, and left the pots and pans on the counter.  Of course, they were delightful this morning.

So after cleaning the kitchen, I wanted a simple breakfast.  I’ve been working on waffle recipes for a while, and I think I came up with a good one this morning.  One worth noting, anyway.  Most of the GF waffles I’ve tried come out either gritty or chewy, neither of which are what I want in a waffle.  I like them fluffy inside and crispy outside.  These were not *quite* as crispy as I would have liked.  I think the liquid was too much, and there might be a need for some extra fat in the batter.  But these will do.

GF Almond Waffles

• 1/2 C almond flour
• 1/2 C tapioca flour
• 2 T sucanat
• 1T buttermilk powder
• 1/4 t xanthan gum
• 1/2 t baking soda
• 1/4 t salt
• 1 T vanilla
• 4 eggs
• 1/2 C water

whisk together the dry ingredients, then add the wet and whisk to combine.  Cook until uniformly golden and crispy.

I would half the sucanat and the water next time, and add 2T melted butter.