These Maple-Glazed Waffles are a decadent variation on a recipe I developed for my latest e-book, 28 Days of Paleo. While the waffles in that book needed to be healthy and affordable (as well as delicious) to be part of a healthy meal plan, these waffles are more of a special occasion treat… the kind of thing I’ll break out for Christmas morning or an anniversary breakfast in bed. (Although these waffles can be kind of messy, so maybe eating them in bed isn’t such a good idea.) With an almond flour base, these waffles have a crispy exterior (not unlike Eggos) and soft, flaky insides. A hint of nutmeg adds a bit of depth and the somewhat generous helping of salt inside the waffles helps balance the sweetness of the glaze. Depending on the size of the waffles your waffle maker yields (and whether or not they’re Belgian ones), this recipe makes 3-6 waffles. They are definitely best served fresh, unless you reserve the glaze (or skip it entirely), in which case they reheat okay in the microwave for about a minute per waffle. They won’t be as crispy on the outside as they were fresh, but hey, a leftover waffle is still a waffle!
Don’t have a waffle maker? I picked up a cheap Cuisinart one to develop this recipe, but it’s a huge pain in the butt to clean. Instead, I highly recommend this Cuisinart griddler/grill/waffle maker. I already have the version with just the grill/griddle plates and absolutely love how easy they are to set up and clean; I wish I’d sprung for the waffle ones, too. The unit takes up far less kitchen space than all of those things would separately!
Now, to breakfast….
Or maybe dessert?