Ingredients

• 1 cup of almond flour
• 1 cup of regular all purpose flour
• 1 teaspoon of baking powder
• 2 tablespoons of sweetener of choice
• 4 eggs
• 4 oz. of plain greek yogurt
• 1 teaspoon fo vanilla extract
• 1-2 tablespoons of non dairy milk

Instructions

1. Begin by warming up the waffle iron. Start preparing the batter by adding all the dry ingredients to a bowl. Mix gently with a fork so that the baking powder and sugar are evenly distributed. Make a small well in the center like a volcano, crack open the eggs and add them to center. Shells excluded please. Continue by adding the plain greek yogurt. Mix all the ingredients until a nice creamy batter is formed. For waffles you are looking for a thicker consistency. Add milk to it as needed mixing well each time to avoid making the batter turn too liquid too soon. Allow the batter to sit for a minute or two. You will notice that it will either thicken or turn softer with time while you are preparing each waffle. You can add more flour or milk accordingly. Use about a tablespoon of one or the other depending on how the batter is adjusting as time goes by. Especially while baking, the batter will sit on the counter, it may thicken or turn too runny.
2. Grease your waffle iron before adding the batter to it, make sure to not completely  fill up the waffle iron since it will grow during the baking process and it will end up coming out and leaking everywhere.
3. The first waffle is always a test run. Try it once done and see if you like the consistency. For a fluffier waffle add more milk, if you prefer it thicker add more flour.
4. Enjoy with some maple syrup and fruit as toppings. Coconut whipped cream is also a great non dairy alternative and a delicious complement to top any kind of waffles.

Notes

Sour cream is also a great substitute to yogurt. Just remember yogurt has probiotics so we prefer that because of its added benefits

For milk we use rice milk. Soy, oat or almond are all great substitutes as well.

For sweeteners we like to use monkfruit or plain granulated raw sugar.

Ingredients

• 1 1/2 cups of flour
• 1/2 cup of sugar
• 1/4 cup of brown sugar
• 1 1/2 tsp. of baking powder
• 1 t. of cinnamon
• 1/2 tsp. of salt
• 1 tsp. of vanilla
• 1/2 cup of milk
• 1/3 cup of butter softened, even better if melted for 12 seconds in the microwave.
• 1 egg
• 1-2 finely chopped apples

Instructions

1. Preheat oven at 375 F or 180 C.
2. Wash, peel, and finely dice the apples.
3. Begin by adding all the dry ingredients down the salt. Mix gently with a fork to allow everything to blend in well. Create a small hole in the center like a volcano and add the wet ingredients. Using a mixer blend on low all the ingredients gently until they are well incorporated. Pause the mixer, add the apples and mix them in with a spoon or a spatula.
4. Grease a muffin tin or use muffin paper liners for a quicker and less messy job. Fill each muffin tin up to 3/4 of its capacity. If you over fill them they will come out during the baking process. Make sure no extra batter stick since any droplet will burn while cooking. Make also sure each muffin tin has an even amount of batter otherwise the muffins will not cook at the same pace and some may burn or undercook.
5. Bake for 20 minutes. If dealing with an oven that doesn’t bake evenly, rotate the muffins half the way through. To make sure muffins are ready, poke one of the muffins in the very center with a fork or a toothpick. If they come out clean the batter has fully cooked.
6. Place muffins on a metal or cork each and allow to cool for 5 minutes, then proceed to remove from our of the pan.
7. Enjoy!

Notes

Ghee and coconut oil are also great substitutes for this recipe. For added fiber use 3/4 cup of whole wheat flour and 3/4 cup of regular flour instead.