Chaffles

#59

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While I was making meatballs, I thought they would make a perfect Chaffle sammich!

For four waffles, I used three eggs, 1-1/2 cups of mozzarella, 1/2 T of almond flour, 1/2 T of flaxmeal, garlic and onion powders, oregano, parsley and basil. Mad scientist.

Set it on medium heat, let it go for about 8 minutes then turned it up to high for 2 minutes. (Mine has low, medium, high, and sear as the temp settings.) they looked done but were too soft so I sprinkled a little mozz under them and on top and let the cheese brown. I think for the meatballs, this was a good choice. They were very crunchy on the outside, like a toasted meatball hoagie roll.

It was yummy!

(Steve) #60

That’s a great idea! So I gather you let them cook until they will lift up or peel off then sprinkle cheese underneath and on top. Close the lid and crisp it up?
Brilliant! I think I will try that for my croutons too. I make a chaffle then cut them into crouton size, fry them in a good olive oil and garlic salt, the cheese will help for the extra crisp. I’m still experimenting on this one.
Float them on chicken vegetable bone broth soup or use them in salads if you don’t eat them all while cooling. Thanks

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(Diane Dupree-Dempsey) #61

Thank you, they were!

(Diane Dupree-Dempsey) #62

Croutons! What a great idea!

(Steve) #63

Vegetable Chaffles
I used sauteed mushrooms and broccoli for this one.
A little butter in the waffle iron, add the veg, close the lid and cook for a couple of minutes.

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Pour in the egg/cheese mixture with a little salt & pepper.
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I cooked this one for 7 minutes
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Veg chaffle with an old cheddar/jalapeno sodium citrate cheese sauce
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(Steve) #64

Sodium Citrate Cheese Sauce
For those of you that have never tried the sodium citrate cheese sauce, here is how I do a basic sauce.
Sodium citrate will turn hard cheese into a silky smooth cheese sauce similar to the old Velveeta cheese. It’s great for pouring over eggs, meats vegetables and as a nacho dip too. I purchased an 8 ounce package from Amazon (5.99) a year ago and still haven’t put a dent in it. This is my go to last minute really fast sauce. I measured this for the first time as I normally just eye the amounts.

One ounce of extra old aged cheddar and One ounce of jalapeno jack cheese sliced.
3/4 ounce of water.
1/2 tsp sodium citrate.
I put the above ingredients into a saucepan and turned up the heat while stirring constantly. We cook on an induction cook top for fast high heat. This sauce from turning on the burner to being finished took a total of 90 seconds for a smooth creamy sauce.
Add water or liquid as necessary to keep it creamy.
You can also use different liquids, spices, herbs and peppers to flavor the sauce.

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I served this cheese sauce on broccoli/mushroom chaffles
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#65

That’s exactly what I did. Not dissimilar from the idea presented earlier in the thread where you start with cheese then add the egg atop that and then another layer of cheese. The crispy outside is my favorite part so I may continue that process. Just have to get the timing and volume right.

#66

What’s the approximate size of the pan you were using?

(Steve) #67

8” egg pan.

(Kristen Ann) #68

I’m thinking about using an air fryer to make chaffle croutons… Making soup now, so I will test the croutons tonight!

(Tammy) #69

Thanks, for this post. It got me to try chaffles for lunch today. They made the perfect sandwich. Gave my husband, who is not Keto but is more consciousness of his about his carbs these day, a bite and he loved it. Fortunately, it was super easy to whip up a second chaffle.

(Steve) #70

We also thought that we could serve chaffles to non Keto company.

(Steve) #71

We made avocado chaffles for the first time, yummy! Next time they would be really good served with a fresh salsa and a dollop of thick sour cream. We will definitely make them again.

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I added a little Parmesan cheese to the iron on the left for extra crunch.
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For some reason they really puffed up extra high, maybe I beat the eggs a little more?
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#72

I made one for my “breakfast” just now. Standard cheddar and egg mix and had a sausage patty and some more cheddar to make it better. :laughing:

I listened to a 2KD episode in which the recipe was chicken parmesan. I may try to make some chaffles with mozzarella and Italian seasonings for a chicken parm sandwich later this week.

(Will knit for bacon. ) #73

I bought a Dash mini waffle maker today. First I made Oreo chaffles with whipped cream. They tasted like a Suzy-Q! Now I’m making a couple of basic ones using cheddar cheese. My plan is to stick them in the fridge until tomorrow morning and then crisp them back up in the waffle iron and have an egg and cheese sandwich.

To heck with mug cakes, this thing is awesome.

(Ashley) #74

Oreos?

(Will knit for bacon. ) #75
(Susan) #76

That looks amazing; have bookmarked that, thanks @Marlitharn

(Ashley) #77

I’ll have to try it sometime :slight_smile: not doing much sweetener these days but on a rare day I’ll try it :slight_smile:

(Susan) #78

I haven’t used sweetener since early June myself; either, but I have been making recipes that call for it and just omitting it and it has been fine. I guess because my taste buds have adjusted? I might try adding a tablespoon of peanut butter or almond butter instead though… will change the taste a tad but might be yummy =).