the northeast ginger

Hey readers! Anthony here, or as I’m better known: The Northeast Food Dude (Follow my cooking and Dad adventures on IG @thenortheastfooddude).

I’m a chef, restaurant owner, health coach and I happen to be married to the owner of this blog, The Northeast Ginger.

If you’re new to the Keto World, you’ve probably never heard of “chaffles.”

But I promise that once you try them, you’ll be obsessed.

They are a great replacement for bread and are packed with nutrients.

Eat them on their own, use them for a sandwich or use them to make avocado toast. The possibilities are endless, plus, they make for a great toddler snack and a sneaky way to get your kids to eat more eggs. We love to use them as an on-the-go snack too.

Yield: 12-18 chaffles

Ingredients:

-1 dozen eggs

-16 oz shredded mozzarella cheese

-salt, garlic powder & onion powder to taste

Instructions:

-two options:

1) add all ingredients to a blender and pulse until well mixed OR

2) first crack the eggs in a bowl and whisk well. Then add the shredded cheese and spices and whisk well a second time.

-using a mini waffle maker, pour a small amount of the mixture into the maker – just enough to cover the surface. Any more than that and your chaffles will be too thick and overflow out of the waffle maker. The thickness will determine how many chaffles you end up with.

I love this mini waffle maker. It’s gotten so much use in our house, plus it is free of PFOAS – those “forever” chemicals commonly found in nonstick pans that are linked to cancer.

Get my mini waffle maker here.

We actually have two of them and it seriously speeds up the process of making a batch. We usually make 1-2 batches a week.

-cook each chaffle for roughly 2-3 minutes, or until golden brown.

-store in the fridge for up to one week. Or freeze for up to six months and defrost as needed.

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