Turmeric Waffles

·2 min read

We have a soft spot for the store-bought waffles you find in the frozen aisle, but they always leave us wanting more. Enter these almost-savory, grain-free, good-for-you turmeric waffles from Sweet Laurel Savory, the new cookbook by Los Angeles bakery owners Laurel Gallucci and Claire Thomas. They’re made with wholesome almond flour and flax meal for a breakfast that satisfies. (Psst: They’re low-carb and keto-friendly, too.)

“Frozen waffles were a central element in the ’90s-kid diet,” they write. “Lucky for us, these sweet-or-savory waffles are delicious for grown-ups and can be nostalgically reheated right in the toaster.”

Turmeric is a powerful anti-inflammatory food we like to use as often as we can,” they continue, “and in this recipe, it’s the star ingredient. These waffles are delicious as the base for our take on eggs Benedict—or on their own, smothered in maple syrup.”

We’ll take two, please and thank you.

Reprinted with permission from Sweet Laurel Savory. Copyright © 2021 by Laurel Gallucci and Claire Thomas. Photographs copyright © 2021 by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

RELATED: Savory Cheese Waffles

Turmeric Waffles

Servings: 6 servings

Time:

Ingredients:

⅓ cup full-fat canned coconut milk or almond milk, at room temperature

3 tablespoons melted coconut oil, plus more for greasing

1 tablespoon pure maple syrup

2 teaspoons cider vinegar

1 teaspoon pure vanilla extract

1¼ cups almond flour

1 tablespoon ground turmeric (or 2 tablespoons fresh turmeric juice)

1 teaspoon baking soda

1 teaspoon flax meal

¼ teaspoon Himalayan pink salt

½ teaspoon freshly ground black pepper

3 large eggs, at room temperature

Directions:

1. Preheat your waffle iron according to the manufacturer’s instructions.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut milk, melted coconut oil, maple syrup, vinegar, vanilla, almond flour, turmeric, baking soda, flax meal, salt, black pepper and eggs, and beat on medium speed until completely combined.

3. Carefully brush the waffle iron with coconut oil or, if you prefer, spray it with cooking spray. Pour ⅓ cup of the batter into the waffle iron, spread with a spatula and cook according to the manufacturer’s instructions. Transfer the waffle to a warm plate and repeat with the remaining batter, greasing the waffle iron each time before adding more batter.

4. Serve the waffles hot. Cool any leftover waffles, then wrap in plastic wrap and store in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in the toaster or oven.

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