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  #46   ^
Old Wed, Jun-30-21, 14:09
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
Senior Member
Posts: 16,008
Plan: atkins
Stats: 255/230/200 Female 5'8"
Progress: 45%
Location: Massachusetts

Originally Posted by Merpig
I do mine mostly without cheese these days also - just crushed pork rinds and eggs (paffles anyone?)

My teens were not keen one the standard egg/ mozz chaffle but I bet the crushed pork rinds might appeal to them !!
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  #47   ^
Old Thu, Jul-01-21, 05:16
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WereBear WereBear is offline
Senior Member
Posts: 13,541
Plan: Epi-Paleo/IF
Stats: 220/123/150 Female 67
Progress: 139%
Location: USA

Okay, this thread has DONE it: I just ordered a Dash mini waffle maker.

We have restricted cabinet/counter space, so I try not to buy gadgets which can't be thrown in a drawer. But this really appeals, especially since it is summer, and I just don't want to cook.

Something I can blend and pour with easy cleanup might just be the right choice right now. I make my griddle muffins in two-meal batches since I crush a whole bag of pork rinds. But there's no reason I can't crush the whole bag, then store it.

Gotten heavily into sandwiches of all kinds, using seaweed or coconut wraps. This sounds perfect for hamburgers!

Also: a couple of chaffles will contribute to a MEAL in ways the wraps, which are mostly fiber, do not.

Thanks, all. Will be experimenting and appreciate all the fine ideas in this thread
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  #48   ^
Old Thu, Jul-01-21, 06:10
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Kristine Kristine is offline
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Posts: 23,104
Plan: Primal/P:E
Stats: 171/155/155 Female 5'7"
Progress: 100%
Location: Southern Ontario, Canada

Have fun! Your griddle muffins work nicely on mine. My go-to recipe now is the one in my post above from Apr 15. I've actually memorized it, which rarely happens.

If you're nervous about the fiber, it would probably work fine without it - I use it to improve the texture of the final product, and it makes less of a mess if the batter is really thick.

New tip: I ditched the oil spray and replaced it by using a little container of oil (I use a ramekin) and a silicon pastry brush between chaffles. I don't even remember why I bought the pastry brush. Heh. It's probably from the dollar store. I toss it in the dishwasher afterwards.

I feel you on the "don't wanna cook in summer." I don't mind it early in the morning and/or on a cooler, rainy or overcast day... but it's nice just to whip up a sandwich or two.

I have no idea whether these would freeze well or not because there are never enough left over.
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