Kefir and Almond Nut Waffles

Written by Michael Grant in Kefir,Recipes

Plate of almond nut waffles

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For all those who can’t have wheat but still like to have something to pour syrup over these waffles are made for you.  There are no grains in this recipe but still make waffles which hold together well and make great syrup carriors.

They can also be used for bread for sandwiches or cheese melts.

The recipe calls for kefir which adds a nice tang to the waffles which is hard to get with their grain based counterparts.   

Almonds are chock full of protein and other good for you vitamins and minerals.  Which makes these waffles a super protein powerhouse.  Made with almonds, eggs and kefir they give a wide variety of sources of protein making these waffles a hearty and filling breakfast.

They are made with kefir rather than milk which means they have less lactose in them making these waffles easier to digest.

They are simple to make with a high powered blender with little cleanup. 

Equipment:

  • High powered blender
  • Waffle maker

Ingredients:

Three eggs

One cup almonds

¼ cup butter plus some for the waffle maker

½ cup kefir

1 teaspoon baking powder

A pinch of salt

Instructions:

Pre-heat the waffle maker

Place all the ingredients into the blender and blend until smooth.  Do not over blend as you want the almonds to still have some texture.

Pour enough of the mixture into the waffle maker to cover the bottom and close the lid.

Wait until the steam from the waffle maker slows. 

Open the waffle maker and remove the waffles. 

Repeat until all the waffle mixture is used.

Note:

If you make a double batch of these waffles and store the extra in the freezer.  You can then heat them up by placing them in the toaster. 

Michael Grant

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.

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