Chaffles with Almond Flour Recipe

Mozzarella cheese: Provides a melty, cheesy base that helps bind the chaffles together.

Egg: Acts as a binder and adds richness to the chaffles.

Almond flour: A gluten-free flour alternative that adds structure and a slightly nutty flavor.

Baking powder: Helps the chaffles rise and become fluffy.

Salt: Enhances the overall flavor of the chaffles.

To achieve a crispier texture, ensure your waffle maker is thoroughly preheated before adding the batter. This helps the chaffles cook evenly and develop a golden-brown crust. Additionally, avoid overmixing the ingredients to maintain a light and airy consistency.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar provides a similar texture and melts well, though it will impart a sharper flavor.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone has a mild flavor and melts smoothly, making it a good alternative.

• large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken. This works well as a binder in recipes.

• large egg - Substitute with chia egg: Mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit until it forms a gel-like consistency. This also acts as a good binder.

• almond flour - Substitute with coconut flour: Use ⅓ the amount of coconut flour as it is more absorbent. You may need to add extra liquid to the recipe.

• almond flour - Substitute with sunflower seed flour: This is a nut-free alternative that has a similar texture and flavor profile.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and reduce the amount of almond flour accordingly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger grains, so use slightly more to achieve the same level of saltiness.

• Allow the chaffles to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chaffles in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. They will stay fresh for up to 5 days.
• For longer storage, place the chaffles in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the chaffles to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, reheat the chaffles in a toaster, oven, or air fryer until crispy and warmed through. Avoid microwaving as it can make them rubbery.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chaffles on a baking sheet lined with parchment paper. Bake for 5-7 minutes or until they are heated through and slightly crispy.

• Toaster Method: Pop the chaffles into a toaster on a low setting. Toast until they are warm and crispy, usually about 2-3 minutes. Keep an eye on them to prevent burning.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chaffles in the air fryer basket in a single layer. Heat for 3-4 minutes, flipping halfway through, until they are warm and crispy.

• Microwave Method: Place the chaffles on a microwave-safe plate. Cover with a damp paper towel to prevent them from drying out. Microwave on medium power for 30-60 seconds, checking halfway through.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the skillet. Place the chaffles in the skillet and cook for 2-3 minutes on each side until they are heated through and crispy.

• Waffle maker: This is essential for cooking the chaffles to a perfect golden brown. It gives them their characteristic shape and texture.

• Mixing bowl: Use this to combine the shredded mozzarella, egg, almond flour, baking powder, and salt into a uniform mixture.

• Whisk: This helps in thoroughly mixing the ingredients together, ensuring an even distribution of the almond flour and baking powder.

• Measuring cups: These are necessary for accurately measuring the shredded mozzarella and almond flour to get the right consistency.

• Measuring spoons: Use these to measure the baking powder and salt precisely.

• Spatula: This is useful for removing the chaffles from the waffle maker without breaking them.

• Cooling rack: Place the chaffles here to cool slightly before serving, which helps them firm up and achieve the perfect texture.

Preheat the waffle maker: Preheat your waffle maker while you mix the ingredients to save time.

Use pre-shredded cheese: Opt for pre-shredded mozzarella to cut down on prep time.

Measure ingredients in advance: Measure out the almond flour, baking powder, and salt beforehand.

Mix in a blender: Use a blender to quickly combine the egg and other ingredients.

Make in batches: Double the recipe and store extra chaffles in the fridge for quick reheating.