Ingredients: |
Ingredients: 2 c flour
1/2 c finely ground toasted almonds*
1 Tbsp baking powder
1/2 tsp salt
3 eggs, separated
1 3/4 c milk
2 Tbsp vegetable oil
1 tsp grated orange peel
1 tsp lemon extract (can substitute almond, orange, or vanilla extract)
3 Tbsp sugar
1 pint (2 cups) fresh raspberries (can substitute blueberries, blackberries, or sliced strawberries)
Confectioner's sugar
Maple syrup
* I placed almond flour in toaster oven on 300º convection bake for 5 to 10 minutes, watch closely. You could also toast whole or sliced almonds then finely chop in food processor.
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Directions: |
Directions:In a large bowl, combine flour, ground almonds, baking powder and salt. In a mixing bowl, beat egg yolks until well blended, blend in milk, oil, orange peel and lemon extract. Pour over flour mixture and stir until well blended. Set aside.
Wash mixing bowl well and beater/whisk well (can have no trace of oil, or egg whites won't whip). Beat egg whites until foamy, gradually add sugar and continue beating until stiff peaks form. Gradually fold into batter.
Bake waffles according to directions for your waffle maker. (In my Black and Decker flip waffle maker: Preheat waffle maker. Pour 3/4 cup batter onto waffle plate, close and lock. Wait 10 seconds and flip. Load second waffle as above and flip back after 10 seconds. Bake until steam 'subsides' (is mostly but not entirely gone). Remove the waffle, flip and remove the second waffle. Wait for plates to reheat (green indicator light) and repeat with remaining batter. Makes about 6 waffles.
If desired, preheat oven to 250 and place cooked waffles on a rack or cookie sheet as you make the rest of the waffles.
To serve: top each waffle with a mound of berries, and dust with confectioners sugar. Serve with maple syrup. |
This recipe for Toasted Almond Waffles with Raspberries is from