Creamed Mushrooms on Low-Carb, Grain-Free Savory Waffles

Back in 2009, I tried for a time to keep up with a separate cooking blog. It was called Jenny Also Cooks, because JennyCooks was taken. I got a request to try making a savory version of my low-carb, gluten-free, grain-free crisp waffles, and I had this memory of creamed mushrooms on waffles. I originally posted it over on my cooking blog, two recipes from the Lee Bros. Southern Cookbook - Creamed Mushrooms and Cornmeal Waffles. You can follow that link to make the creamed mushrooms, and I will focus my posting on the savory version of the low-carb waffle, which worked great!

Grain-Free Savory Waffles
(original sweet version here)

Ingredients

• 2 cups almond flour
• 1 cup tapioca starch/flour
• 1 Tbsp. + 1 tsp. baking powder
• 2 eggs
• 1 cup almond milk (unsweetened) or buttermilk
• ½ cup coconut oil, melted

Instructions

1. Preheat waffle iron according to manufacturer's directions.
2. In a large bowl, combine almond flour, tapioca starch, and baking powder. Whisk or stir to combine well.
3. Add wet ingredients to dry and stir until combined.
4. Use 1/3 to 1/2 cup of batter at a time and use waffle maker as directed.