While waiting on my waffle iron to arrive I made a happy experiment.
This is the chaffle recipe: 1/2 cup mozzarella plus one egg. I added two tablespoons of 100% almond, almond butter. A big pinch of Italian seasoning, a modest pinch of salt and a scant 1/8 teaspoon of baking powder.
The recipe makes two buns.
I cooked the buns in a preheated cast iron skillet that went directly in a 180c oven for 12 minutes. Zero eggy taste.
That’s a corned beef, with a couple of the cooked cabbage leaves, home made half sour fermented pickles, mustard & mayo (yeah, I know. Dont judge the mayo on corned beef it’s my belly :).
Go lightly with the baking powder. Better to use to little rather than too much, you won’t like the flavor if you use too much.Updated Aug 13, 2019, 2:22 PMPublished on Aug 12, 2019, 3:40 PM