MyBacon ‘n’ Waffles
Gluten-free
Serves: 6
Sunday morning brunch, here we come. Savory, sizzling strips of MyBacon, served atop a fresh cornmeal waffle, drizzled in warm maple syrup. Meatless AND gluten-free, this recipe can easily be made dairy free, too.
WHAT YOU’LL NEED:
1 pack of MyBacon
1 1/4 cups almond flour
1/4 cup arrowroot powder
1 tsp salt
4 tsp baking powder
2 Tbsp sugar
2 eggs
1 1/2 cups whole milk
1/3 cup melted butter
1 tsp vanilla extract
1 cup maple syrup
WHAT TO DO:
In a large bowl, mix together your “dry” ingredients: cornmeal, flour, arrowroot, salt, baking powder and sugar; set aside.
Preheat waffle iron to medium high (about a “7”).
In a separate bowl, beat your “wet” ingredients, starting with the eggs. Stir in the milk, butter (pre-melted!) and vanilla.
Pour the “wet” ingredients into the “dry” ingredients and beat until blended.
Measure 3/4 cup waffle batter and pour evenly onto your heated waffle iron.
Cook until golden brown and fluffy, approximately 2-3 minutes or according to your waffle iron. As with any waffle recipe, you shouldn’t peek while the waffle is cooking! Place waffles on individual plates (not stacked!) to keep them from getting soggy.
Top each waffle with a slice or two of MyBacon. We also like adding a fried egg—but that’s totally optional. Drizzle with warm maple syrup and dig in.
