- 2 lbs zucchini and yellow squash (about 4)
- 2 large eggs
- 1 cup almond flour
- 1/2 Tbsp parsley
- 1/2 Tbsp basil
- 1 Tbsp oregano
- 1/2 tsp sea salt
Place your box grater on a think kitchen towel and shred the squash. Sprinkle with sea salt and set aside for 10 minutes.
In a large bowl beat together the eggs, almond flour, and herbs.
Fold the towel around the squash and squeeze out as much of the liquid as possible. Place the squash in the bowl with the almond flour mixture and use your hands to combine.
Grease the waffle iron to the manufacturers specifications and preheat to medium. Place a heaping 1/2 cup of the squash mixture into the center of the waffle iron. Use the back of a measuring cup or spoon the gently spread and press the mixture into the iron.
Close the lid and allow to cook for 7 to 10 minutes. The waffle will be a lovely golden brown color and cooked all the way through when done.
Use a spatula to gently lift the waffle off the iron. Repeat with the rest of the mixture. Serve warm.
Waffles can be individually wrapped in freezer paper and frozen for later use.
*The calories in this recipe are just an estimate.
Serving: 0g | Calories: 76kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg