1 egg
3 TB almond flour
2 TB tapioca flour
2 TB ricotta (can replace with Greek yogurt or blended cottage cheese or 1 TB Mayo)
1/4 tsp oil used olive oil (86 if you use Mayo)
1 tsp water
1/4 tsp baking powder
Beat the egg then add in all the ingredients.
I am using a mini waffle maker so I split the batter into 3 portions. Total batter weight was 133 g so I tried to keep the servings to 44g but unsuccessfully- 50g/45g/34g
They all tasted good and I cooked them until streaming stopped.
If using for sandwiches I would keep them in a bit longer till toasty.
Image shows 1 at 45g and the thinner one is 34g
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