I’ve served these for breakfast with scrambled eggs, ham, and cheese in my Breakfast Chaffle Bowls. This is great for portion control, party appetizers, side dishes, and more. These could be so versatile! Keep in mind, these are very small… They hold about a 1/2 cup of fillings. I’ve not yet tried to freeze these, but I do imagine it would work well since chaffles freeze and reheat wonderfully. You can even make your chaffle bowls ahead of time, store those in the fridge for up to 4 days, and then toast or air fry them later to crisp them up! Yes, these are perfect for low carb meal prep! You can mix up the batter and store it in an airtight container up to 48 hours in the fridge. Make sure to not overfill your waffle bowl maker! The batter will spill out causing a huge mess. Cook 3-4 minutes until steam is no longer coming from the machine, then remove and repeat with remaining batter. Spoon just 2 tablespoons of batter into the waffle maker. Preheat your waffle bowl maker according to the directions and lightly spray with cooking oil if necessary. First, you’ll combine the eggs, shredded cheese, almond flour, and baking powder in a small bowl and mix well. I used the same process to make these chaffle bowls as I did with chaffles. If you left the almond flour and baking powder out of this recipe, I cannot imagine your bowls would actually hold up with any fillings you put inside them. This makes them feel and taste more like real waffles, and they hold up better. Place 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons cornstarch, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. While many people make basic chaffles using just cheese and egg, I always prefer to add almond flour and baking powder for the texture. Arrange a rack in the middle of the oven and heat the oven to 200F.
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