Spray mini-waffle maker with cooking spray then preheat until ready.
In a small bowl, combine all of the chaffle ingredients. You can also mix in a blender.
Pour enough batter into the center of the waffle maker and spread to fill the edges. If you overfill the first one use less each time so you avoid spill over. Close the lid and allow to cook for 3 1/2 minutes.
Remove the chaffle and allow to cool on a cooling rack – repeat the process for the second chaffle.
Chicken and Gravy
In a large saucepan, melt the butter over medium heat. Stir in the almond flour and whisk constantly until smooth; cook for 2 minutes. Gradually whisk in chicken stock, heavy cream, poultry seasoning, xanthan gum, and salt and pepper. Cook until thickend (3 minutes).
Stir in chicken and allow to heat for 2 minutes. Keep warm.
Serve the waffles topped with the chicken and gravy, Garnish with sliced scallions. Serve hot. (For even crisper waffes you can toast them, before topping. This is a good idea for pre-made waffles).
Use freshly grated cheese (not bagged versions)
Make sure your Chaffle maker is hot before starting
Do not peak at the Chaffle while cooking – experiment with the timing until you get the perfect result – then stick with that time – for perfect Chaffles a timer is a good idea (we used our iPhone clock timer)
Allow the Chaffle to cool on a cooling rack for a couple minutes – they will crisp up nicely
They will freeze well and can be toasted or reheated in a non-stick fry pan
Gravy NotesWe usually add a dash of Kitchen Bouquet to color the gravy during the cooking process.