Ingredients
Equipment
Method
- Preheat an uncoated cast-iron stovetop waffle iron over medium-low heat. If the seasoned surface looks dry, brush it with the thinnest film of ghee.
- For the blender method, combine the eggs, prepared almond flour, drained yogurt cheese, mineral salt, and optional spice in the exact Ninja BN801 pitcher. Blend until completely smooth, pale, and finely bubbly.
- For the alternate whisk method, mash the softened yogurt cheese and almond flour into a smooth paste. Whisk in the eggs one at a time, then add the salt and optional spice and whisk until frothy.
- Cook one quarter of the batter at a time until the chaffle is golden brown, the edges look dry and matte, steam has slowed, and the waffle releases cleanly. Cool each chaffle on a rack.
Notes
GAPS placement: Later Full GAPS after properly prepared almonds and dairy-introduction step 6 foods are introduced and tolerated.
Cheese: Use fully drained homemade yogurt or kefir cheese from a GAPS ferment of at least 24 hours, not commercial cream cheese.
Almonds: Use flour freshly ground from properly prepared, fully dried almonds.
Storage: Cool completely; refrigerate for up to 4 days or freeze, then recrisp in the waffle iron, cast-iron skillet, or oven.
Cheese: Use fully drained homemade yogurt or kefir cheese from a GAPS ferment of at least 24 hours, not commercial cream cheese.
Almonds: Use flour freshly ground from properly prepared, fully dried almonds.
Storage: Cool completely; refrigerate for up to 4 days or freeze, then recrisp in the waffle iron, cast-iron skillet, or oven.