I’ve recently returned from a fabulous weekend in Perth with my sister, celebrating my birthday. We endulged endlessly, especially on a fabulous cruise around Rottnest with a seafood buffet and unlimited bubbles!
So, this morning, I decided to go low carb and make a nice chaffle for breakfast. I looked over a lot of recipes and decided to make my own version. It was really delicious and filling. I had planned to cook an egg to pop on top, but in the end just ate the chaffle as it was!!

You’ll need – eggs, sour cream, almond meal, buckwheat flour, melted butter and seasonings:

It’s advisable to triple the recipe and only add two eggs as the amount it makes with one egg is just a little too much for one waffle in the waffle maker.

Beat one egg well and add:
1 Tbsp almond flour
1/2 Tbsp buckwheat flour
1/2 tsp baking powder
1 rounded Tbsp of sour cream (thick)
1 Tbsp butter, softened or melted slightly
sprinkling of onion powder, garlic powder and herb salt (I use Herbamere)

Mix really well and pour into waffle iron. Cook until nicely browned. Serve as is or as the basis for a breakfast – bacon and eggs, scrambled eggs, smashed avocado and feta etc etc…