Savory chaffles

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    • Savory chaffles

      When I was reading several chaffles recipes I noticed that they used mozzarella or other very young kinds of cheese.
      But I wanted the chaffle 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. 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.