- 1/2 cup Almond Flour, finely ground
- 1 cup Tapioca Starch
- 4 teaspoons Gluten-free Baking Powder
- 1 cup Almond Milk
- ¼ cup ground flaxseed + 1/2 C water set for a couple minutes
- 4 tablespoons melted coconut oil
- 1 teaspoons vanilla powder
- COCONUT WHIPPED CREAM
- 1 can coconut cream, chilled
- 1 tsp vanilla extract or ½ tsp vanilla powder
- PAPAYA JAM
- 1/2 super ripe papaya
- Chia seeds
- Honey, if desired
Preheat waffle iron. A hot iron is key.
Whisk almond flour, tapioca starch, baking powder and vanilla powder together in a medium bowl. Add almond milk, flax egg, melted coconut oil to the dry mix and whisk until smooth.
Lightly grease the waffle iron by brushing on some coconut oil. Pour batter into the iron and cook until the waffle is brown and crisp. Follow directions on your specific waffle iron for best results.
FOR COCONUT WHIPPED CREAM:
In a mixer, whisk these two ingredients together until peaks form. Store in the refrigerator until ready to use.
FOR PAPAYA JAM:
Peel, seed, and cube the papaya, and place it in a saucepan with a splash of water over medium heat. Cook this until the papaya starts to fall apart, depending on the ripeness of your papaya you may not need much cook time at all. Puree the papaya in a blender or food processor while it is still warm, adding a touch of honey for sweetness if needed.
Finish the jam by stirring in chia seeds and letting the jam cool completely. The amount of chia seeds needed will vary depending on the size of your papaya. In general, we use 1 Tablespoon of chia seeds per cup of pureed fruit.
Original recipe by Nikki DeGidio, chef and owner of Lucky Santo. Lucky Santo is a woman-lead restaurant in Seattle, Washington. They are a celiac-friendly restaurant and believe everyone deserves delicious, vibrant food for every meal. They use real, whole, sustainable foods and cater to all dietary restrictions.