with coconut whipped topping
prep time: 15 minutes
Cook time: Varies
Yield: 4 or 5 large waffles
The color of these waffles is pure fun! By using powdered freeze-dried strawberries, you get a bold burst of berry flavor, too. If strawberry isn’t your thing, then feel free to make the powder from another freeze-dried fruit instead.
If you choose to use granulated maple sugar, you will need to add 3 tablespoons of water to the batter.
© 2019 Brittany Angell / Victory Belt · Reproduced with permission.
You Will Need
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 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 oven from the freezer.