These gently sweet waffles are not only grain and dairy free, but they are delicious! Tigernuts have been eaten for thousands of years and are not a nut, but actually a small tuber. They are a good source of prebiotic fiber and are also a grain-free carbohydrate. I created this recipe for a couple of reasons.
- I temporarily am doing a grain-free diet again. I find that it helps reset my digestive system and gives me more energy (usually I eat gluten-free). Grain-free waffles are some of the fastest grain-free baked goods I can make myself and hence valuable to my time-strapped schedule.
- I am also experimenting with adding prebiotic fiber into my diet as a way of increasing my microbiome health. Tiger nut flour happens to be a great source of it. You can read about the possible benefits of prebiotic fiber in the following three studies: Health Effects and Sources of Prebiotic Dietary Fiber, Fiber and Prebiotics: Mechanisms and Health Benefits, Dietary fiber and prebiotics and the gastrointestinal microbiota. Note: I’m not making any health claims about the following recipe, and I have just begun my own self-experimentation in adding prebiotic fiber.
- When I’m eating a grain-free diet, I do have to be careful to add at least some carbs into my diet. If I go too low carb, I don’t feel well. However, I quickly get tired of sweet potatoes, so tigernut flour and cassava flour allows me to expand what I can eat.
Non-Toxic Waffle Iron?
Before I share the recipe, I also wanted to mention that I recently bought a new waffle iron, as we no longer owned one, and it has worked well for us! It has a nonstick ceramic surface and doesn’t contain PTFE or PFOA and so is considered a more non-toxic choice. I found that my gluten and grain-free waffles won’t brown well in it unless I turn the knob all the way to high, or nearly so. Waffles stick the least in this waffle iron of any I have tried. This picture was taken after making a batch of them! This is the (affiliate links following) waffle maker I bought. You could also check out the cast iron versions, like this one.
Notes on Ingredients and Recipe:
- You can see the brands of tigernut and cassava flour I used by following the links.
- If you used all tigernut flour in this recipe it would be very dense and fibrous, which is why I added another grain-free flour. Even with that, keep in mind that the high-fiber tigernut flour will make these waffles have a slightly more fibrous texture.
Paleo Tigernut Waffles
- 2 large eggs
- ½ cup water or milk of choice
- 1 teaspoon vanilla extract
- ¾ tigernut flour
- ½ cup cassava flour
- 1/8 teaspoon salt
- 1 ½ teaspoon baking powder
- 2 tablespoons coconut oil (plus more, as needed, for waffle pan)
- Plug waffle iron in and start preheating.
- Put the eggs, water or milk, and vanilla extract into a medium-sized bowl. Whisk.
- Add the flours, salt, and baking powder.
- If your coconut oil isn’t liquified, gently melt on the stovetop or in a cup in the microwave and add to bowl and whisk right away until smooth.
- Brush pan with oil/melted fat of choice, as needed, and put about ½ cup (or amount appropriate for your waffle pan). Cook until done, and lightly browned.
- Remove with fork, and repeat the process until done with batter.
- Makes between 2-4 waffles, depending on how full you fill your pan, and how large your waffle pan is. I recommend a half waffle as a serving size since this is a very fiber-rich recipe (that said, I’ve definitely eaten a whole one for dinner!) You can also reheat in the toaster oven or toaster.
Print Friendly Recipe:
- 2 large eggs
- ½ cup water or milk of choice
- 1 teaspoon vanilla extract
- ¾ tigernut flour
- ½ cup cassava flour
- ⅛ teaspoon salt
- 1 ½ teaspoon baking powder
- 2 tablespoons coconut oil (plus more, as needed, for waffle pan)
- Plug waffle iron in and start preheating.
- Put the eggs, water or milk, and vanilla extract into a medium-sized bowl. Whisk.
- Add the flours, salt, and baking powder.
- If your coconut oil isn’t liquified, gently melt on the stovetop or in a cup in the microwave and add to bowl and whisk right away until smooth.
- Brush pan with oil/melted fat of choice, as needed, and put about ½ cup (or amount appropriate for your waffle pan). Cook until done, and lightly browned.
- Remove with fork, and repeat the process until done with batter.
- Makes between 2-4 waffles, depending on how full you fill your pan, and how large your waffle pan is. I recommend a half waffle as a serving size since this is a very fiber-rich recipe (that said, I’ve definitely eaten a whole one for dinner!) You can also reheat in the toaster oven or toaster.
