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Sweet Lupin Waffles

Servings: 2 large or 4 medium


INGREDIENTS

  • Dry
  • 16 g (1 tbsp) lupin flour
  • 20 g (2 tbsp) almond flour
  • 8 g (1 tbsp) sweetener – ground to confectioner’s powder
  • 2 g (1/2 tsp) gluten free baking powder
  • 3 g (½ tsp) salt – ground fine
  • 4 g (1 tsp) glucomannan / konjac root powder
  • Wet
  • 2 large eggs – whisked lightly
  • 32g (2 tbsp) unsalted butter - melted
  • 3 g (½ tsp) vanilla
  • 60 g (1/4 cup) unsweetened almond milk or water – room temperature

DIRECTIONS

  • 1.   Preheat the waffle maker. Just before making the first waffle, grease both top and bottom well with one of unsalted butter or refined coconut oil

  • Prepare the batter
  • 2.   Place a sieve over a large mixing bowl and then add all the dry ingredients: the lupin flour, almond flour, powdered sweetener, fine salt, gluten free baking powder, and the glucomannan powder. Stir to pass through sieve, to aerate

  • 3.   Into a separate bowl, add the whisked eggs, then add the melted butter and vanilla. Whisk well to combine. Pour the combined wet ingredients into the bowl with the dry ingredients and stir

  • 4.   Pour in the almond milk or water, stir well. The dough should be dense and fluffy, not runny. Let rest for 10 minutes

  • 5.   Ladle 1/2 cup of the batter into the waffle maker, close the lid and let cook until golden brown. Exact timing will depend on your waffle maker. As a guide, check after about 5-8 minutes, but cook until golden and slightly crispy. Waffles should peel off easily
     
     

MACRONUTRIENTS CHART


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2 Comments
Sara Cunha

March 20, 2024 @ 12:02 am

They’re excellent! I use them as waffle cones in a pizzelle maker! Thank you

Angela Wilkes

March 20, 2024 @ 7:56 am

Hi Sara! Thank you for taking the time to let me know that you like the lupin waffles. I never thought of using them in a pizzelle iron. I have one, so I am going to try it. Thank you for the suggestion – Have a wonderful day!

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  • By Angela Wilkes
  • Cuisine: American
  • Category: Desserts
  • Created: August 29, 2021

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