Instructions
- Preheat a small waffle iron on medium heat setting.
- Heat a small saute pan on medium heat for 2 minutes. Add 1 tablespoon butter and melt. Add 2 tablespoons green onions, 2 tablespoons carrots and 2 tablespoons celery. Cook until aromatic, about 4 minutes. Add ½ cup chicken stock and reduce heat to low. Cook, stirring occasionally, until stock is mostly evaporated. Remove from heat and set aside to cool.1 tablespoon butter, 2 tablespoons green onions, 2 tablespoons carrots, 2 tablespoons celery, ½ cup chicken stock
- In a medium-sized bowl combine 1 cup almond flour, 1 cup cheddar cheese, 1 teaspoon baking powder, ½ teaspoon smoked salt, ½ teaspoon black pepper, 1 teaspoon dried thyme and 1 teaspoon dried sage. Stir together. Add 2 eggs and stir to incorporate. Add ½ cup almond milk and stir to incorporate. Add 2 tablespoons fresh parsley, 4 strips cooked bacon and cooked vegetable mixture. Stir thoroughly together.1 cup almond flour, 1 cup cheddar cheese, 1 teaspoon baking powder, ½ teaspoon smoked salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried sage, 2 eggs, ½ cup almond milk, 2 tablespoons fresh parsley, 4 strips cooked bacon
- Spray waffle iron liberally with cooking oil. For each waffle, add ½ cup of batter to waffle iron and cook until crisp.
