½cupgrated mozzarella cheeseor other hard cheese (57g / 2oz)
1teaspoontoasted sesame oil
4tablespoonsflax meal28g / 1oz
¼teaspoongluten-free baking powder
1pinchground black pepper
Preheat the waffle maker. Blend the egg white, mozzarella, sesame oil, and 1 tablespoon (15 ml) water until smooth. Add the dry ingredients and blend again.
To make 2 small waffles, spoon one-half of the batter (about 70 g/2.5 oz) into the hot waffle maker. Close the waffle maker and cook for 3 to 4 minutes. Repeat for the second waffle. Let the chaffles cool down and serve.
The batter is thicker than basic chaffles and is unlikely to leak, but keep an eye on it.Cooked chaffles can be stored for up to 3 days at room temp or in the fridge for up to a week. Wrappin the chafffles in aluminum foil keeps them fresh. Zipper bags tend to make them sweat and they can go moldy. Cooked chaffles can be frozen for up to 3 months and allowed to defrost at room temperature.To reheat chaffles, pop them in a toaster, waffle maker, or oven for a few minutes to crisp up.