Almond flour is an amazing replacement for grain in baked goods like cookies, muffins, and waffles. I started using almond flour in my baking when my son embarked on a five month elimination diet to help heal his IBS (Irritable Bowel Syndrome). Breakfast was the most challenging meal to transition him to – it’s become an American tradition to base breakfast on grain based and highly processed cereals, toast, bagels, granola, waffles, and pancakes. Almond flour based recipes, like these waffles, was our solution. They are a healthier alternative to many store bought gluten-free products.
Most gluten-free baking mixes and products found in stores contain highly processed and starchy ingredients like potato starch, corn and soy ingredients (usually are genetically modified unless labeled organic), rice flours, and refined sugars. These carbohydrates can harm an already inflamed digestive system according to the Specific Carbohydrate Diet. The SCD diet avoids a “specific” group of carbohydrates that cannot be properly digested by an injured small intestine and restores the bacterial balance in the intestine through diet. To understand the science underlying the SCD diet I recommend the bible of the SCD diet, Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gottschall.
There are many blogs, forums, and books helpful to those on the SCD diet but my favorite source for almond flour recipes is The Gluten-Free Almond Flour Cookbook by Elana Amsterdam. Her book is not specifically an SCD book but contains great recipes for anyone looking for delicious gluten-free and grain-free alternatives for both sweet and savory dishes. Her gluten-free pancakes is one of my go-to Sunday breakfast recipes. For weekday breakfasts and snacks, I prefer this waffle recipe that I have tweaked from numerous SCD waffle recipes I have tried.
Almond Flour Waffles
This make about 7 batches with the Five of Hearts Waffle Maker. Any leftovers freeze well.
2 large eggs
1/2 cup cream, milk, coconut milk, or water
1-2 tablespoons honey (or maple syrup if not on SCD)
1 teaspoon vanilla extract
1 cup almond flour
1/2 teaspoon baking soda
pinch of sea salt
1. Blend all ingredients in a blender.
2. Pour batter in the waffle maker (check the directions of your waffle maker for the specified amount).
Note: I use the Chef’s Choice Waffle Maker, Traditional Five of Hearts
SCD Resources on the Web:
What are your favorite sources for grain free recipes? What other gluten-free breakfast ideas do you have?
This post is linked to Monday Mania | The Healthy Home Economist, Tuesday Twister |GNOWFGLINS, Two for Tuesday | A Moderate Life, Kelly the Kitchen Kop | Real Food Wednesday, The Nourishing Gourmet | Pennywise Platter Thursday, and Simply Sugar and Gluten- Free | Slightly Indulgent Tuesday.