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Crispy Paleo Yucca Waffles

A lower fat version that retains all the crispness of a regular waffle.
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Servings 8

Ingredients
  

  • 1000 grams Peeled and finely shredded raw Yucca root
  • 2 Eggs
  • 12 Egg whites or 12 servings cage-free liquid egg whites
  • 1/2 cup Coconut flour
  • 1/3 cup Granulated Swerve
  • 1.5 tsp Baking powder
  • 1/2 tsp salt

Instructions
 

  • Preheat Belgian waffle iron. I prefer a 4-square waffle set-up to a round one.
  • In a medium-sized bowl, whisk together coconut flour, swerve, baking powder, and salt.
  • In a separate large mixing bowl, place peeled and finely shredded yucca root, eggs, and egg whites, and stir.
  • Mix dry ingredients into shredded yucca/egg mixture well.
  • Grease waffle iron with non-stick avocado oil spray, and spoon a ladle full of waffle mixture in accordance with the size of your waffle maker. The batter does expand a bit, so allow at least an inch from the edges.
  • These particular waffles take a bit of time to cook and crisp up. They're done when they're obviously a bit browned, but not burnt.
  • One serving is two waffles; I like to put them in tin foil in servings of two and freeze them. They can go straight from the freezer into the toaster. Two rounds in the toaster will generally bring them back to crispy.