Paleo Strawberry Waffles

Prep Time1 51

Total Time1 51

Servings:

Calories: 748kcal

1 1.2 oz package freeze-dried Strawberries
216 grams Blanched Almond Flour about 1.5 cups
88 grams Potato Starch or Sweet Potato Starch about 1/2 cup
66 grams Tapioca Starch about 1/2 cup
2 tsp 2 tsp double-acting aluminum-free Baking Powder
3/4 tsp 3/4 tsp Kosher Salt
1 large egg
120 grams 120 grams Milk dairy or nondairy - about 1/2 cup plus 2 tsp
126 grams raw Honey or Granulated Maple Syrup about 1/4 cup plus 2 tbs, see notes
70 grams mild-flavor oil about 1/4 cup plus 1.5 tbs, plus more for the waffle iron
1 tsp Lemon Juice
Natural Red Food Coloring optional – the amount is up to you!

Preheat a waffle iron. If you have the option, preheat to the medium setting.
Using a coffee grinder or spice grinder, grind the freeze-dried strawberries into a powder.
Place the powdered strawberries in a mixing bowl with the almond flour, starches, baking powder, and salt and whisk until well blended. Add the rest of the ingredients for the waffles and stir to combine. (Remember to add 3 tbs 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 1/2-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 oven from the freezer.

If you choose to use granulated maple sugar, you will need to add 3 tbs of water to the batter.