Chaffle

Chaffle
4.5 from 2 ratings
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Perfect for those who are on a restricted diet or gluten intolerant. These aren't your usual breakfast waffles, instead, it's a cheesy waffle-like food that you can make into a pizza for those lazy weeknights.This recipe is by Robin Mather and was originally published in the Chicago Tribune.
Prep Time
10
minutes
Cook Time
5
minutes
Servings
2
servings
Chaffle
Total time: 15 minutes
Ingredients
  • 1 large egg
  • 1/2 cup shredded mozzarella, plus additional for sprinkling on the iron
  • 1 tablespoon almond flour or 1 teaspoon coconut flour
  • 1/2 teaspoon baking powder
Directions
  1. Heat the waffle maker.
  2. In a small bowl, beat the egg with a fork until it is well blended (as for scrambled eggs).
  3. Stir in cheese, almond or coconut flour, and baking powder until well blended.
  4. For extra crispness, scatter a little mozzarella over the waffle iron’s bottom surface.
  5. Let it melt for a moment, then spread approximately half the batter onto the bottom surface.
  6. Top with a few sprinkles of extra mozzarella, if you like.
  7. Close the waffle iron and allow the chaffle to bake until it stops steaming.
  8. Lift the lid — if it offers any resistance, cook a few moments longer — and transfer the finished chaffle to a paper-towel lined plate to cool.
  9. Repeat with the remaining batter, using mozzarella sprinkles before and after adding the batter, if you like.
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