When I was reading several chafles recipes I noticed that they used mozzarella or other very young kinds of cheese.
But I wanted the chafle to be really cheesy.
Of course a bit more precision than the recipe I did finally choose as my starting point could also not hurt. … how much fits into a cup heavily depends i.e. on the exact brand of the ingredient and is thus not a reliable measure.
for 24 pieces (with 12 cm diameter waffle iron)
12 eggs (size: apx. 55g)
70 g coconut flour
200 g very hard cheese grated (i.e. Parmesan, Sbrinz)
260 g hard cheese grated (i.e. Appenzeller)
290 g semi hard cheese grated (i.e. Gouda)
1 tbsp cheese seasoning (i.e. for Raclette )
1 tsp ground pepper or chili
Mix the cheese with the spices. Mix in the eggs, then add the coconut flour.
Let the mixture rest for a few minutes.
Heat up the waffle iron.
Form about 55g cheese mass per waffle into a flat ball and place it slightly backwards on the opened waffle iron
Squeeze and hold down the waffle iron.
Bake until only a little steam escapes.
Remove the finished waffle with a hard plastic spatula.
