FROZEN WAFFLES

Serves 6 This happens to be one of our favorite recipes in the entire book. It has some surprising ingredients, but they come together so nicely that they really do taste and feel like the waffles you had before you ate like a dinosaur. Dinosaurs didn’t have freezers or toaster ovens, but with this recipe you’ll be able to have frozen waffles again, only without creating the extra trash from the box! We like to make a double or triple batch of these and keep them stored in the freezer so that the boys can pop them in the toaster and make their own breakfast sometimes. They’re great with all kinds of toppings—Cole loves them with apple butter and Finian insists on putting bacon and eggs on his and rolling it up like a taco. Wesley just loves eating them however we serve them! INGREDIENTS • 1 banana • 1 apple, peeled and cored • 1 C (35°F) almond butter (or MaraNatha brand sunflower butter) • 2 eggs • 1 Tbsp (15 ml) arrowroot powder • 1 Tbsp (15 ml) vanilla • ½ tsp baking soda • Oil for greasing waffle iron INSTRUCTIONS AND HOW KIDS CAN HELP 1. Purée apple and banana in food processor. 2. Use the whisk attachment on your electric mixer and whip almond butter on high for 2–3 minutes until smooth. 3. Add purée and remaining ingredients to whipped almond butter and continue to whip until combined. 4. Grease your hot waffle maker (for each waffle you make), we use Spectrum brand coconut oil spray. 5. Use about 1 ladle of batter per 8-by-4-inch waffle (do not fill up entire waffle maker, leave 40% unfilled, batter will spread) onto hot waffle iron for three to five minutes until browned, stiffened and cooked through. If your waffle is soft or floppy, it’s not ready yet—keep cooking for another minute or two! 6. Eat immediately or store in freezer and make your own breakfast by reheating in the toaster.

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Frozen waffles are back on the breakfast menu — grain-free, homemade, and freezer-ready. The batter's surprising duo of apple and banana puree mixes with whipped almond butter into waffles that taste like the boxed kind you remember. Make a triple batch and the toaster does breakfast all month.

Pro Tips

• Whip the almond butter alone with the whisk attachment for 2-3 minutes first; it's the step that makes the batter smooth instead of pasty.
• Leave the waffle iron about 40% unfilled — one ladle per 8-by-4-inch waffle — because this batter spreads more than regular waffle batter.
• A soft or floppy waffle isn't done. Keep cooking another minute or two until it browns, stiffens, and lifts cleanly.
• Grease the iron for every single waffle, not just the first one; the nut-butter batter sticks fiercely to bare metal.
• Cool extras completely, then freeze them and reheat straight in the toaster — homemade frozen waffles with no box trash.

Frequently Asked Questions

Can I really freeze and toast these later?

That's the whole point. Freeze them in a bag once cooled, then pop one in the toaster whenever breakfast needs to happen fast.

Why is my waffle soft and floppy?

It needs another minute or two. These waffles are done when they're browned and stiffened all the way through — a soft waffle is simply undercooked.

Can I make them nut-free?

Yes — the recipe works with a sunflower butter like MaraNatha's instead of almond butter, cup for cup.

What do you put on them?

Apple butter is the sweet favorite, and bacon and eggs rolled up taco-style is the savory champion. Plain, with coconut cream and berries, works too.

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