Ingredients

The following ingredients have 8 Servings
  • 1-1/4 cups cassava flour (see link below in Recipe notes)
  • 4 eggs (pasture-raised preferred)
  • 1 cup milk (: sour and raw; or 3/4 cup water + 1/4 cup sauerkraut juice)
  • 1 cup Parmesan cheese (grated (or other hard, aged cheese such as Romano, Pecorino or Asiago))
  • 1/3 cup butter (, melted and cooled slightly or lard, duck fat, ghee (or use avocado oil if preferred))
  • 1/2 teaspoon baking soda (, sifted)
  • 1/2 teaspoon sea salt

Instruction

  • In a medium-large bowl whisk together the dry ingredients: cassava flour, baking soda, sea salt. Set aside.
  • In a blender or medium-size bowl puree/whisk together the wet ingredients: eggs, sour milk, melted fat. (*See Recipe notes below for the water + kraut juice combination option.)
  • Pour the wet into the dry and fold together. Add the parmesan and mix completely.
  • Store in the fridge, as batter, in a quart-size canning jar, for the week and bake as needed. Store for a minimum of 24 hours to sour the dough, to reduce phytic acid. Store longer for a stronger sourdough flavor and greater reduction of anti-nutrients, about 3-5 days.
  • To bake, heat waffle iron and use about 1/2-3/4 cup batter per waffle until you figure out if it's the right amount for your size waffle iron, without causing overflow of batter. (See Recipe notes for the kind of waffle iron I use.)