This waffle recipe is a bit different than the one I gave before.
You have to use the almond meal in this one. But I find this sandwich waffle especially practical, and this is Bade’s all-time favourite. When we need to go outside or she has to make a quick breakfast I always carry this with me, because it can also be consumed cold.
You can put inside a rich variety of foods, all kinds of cheeses, bacon, smoked meat and even make hamburgers/cheeseburgers for the little ones. The best part about this bread is that it can also be toasted.
If you have celiac disease and you do not know what is exactly inside the gluten-free flour I have to urge you to take a look, frankly, consuming this kind of bread is much more logical and healthier.
This recipe is again very suitable for diabetics. A classic waffle made from flour has 34 gr of carbs, so you or your kid will need to consume 68 gr of carbs for eating 2 whole waffles. My waffle sanwiches have around 6 gr of carbs in total!
3 heaping tspn almond meal
3 heaping tspn cream cheese
1 tblspn olive oil
3 heaping tspn shredded dil/mozzarella cheese
1 pinch rock salt
Blend all ingredients in your food processor into a fluid batter. Warm up and grease your waffle maker, pour the batter inside. Bake for 4 minutes until golden brown. Cool once removed, cut into your preferred shape, put whatever ingredient you like inside and enjoy.