(Paleo) Nilla Wafers
April 11, 2014
As you might have noticed, I have an innate desire to take awesome things and figure out how to make them even more awesome.
Do you know what’s awesome (besides me, cauliflower crust, and basically everything else that I’ve previously declared as such)? Banana pudding.
And do you know what you need to make banana pudding? Nilla Wafers.
And do you know how much crap there is those vanilla cookies that have been around for years? Too much — including stuff like partially hydrogenated cottonseed oil (a trans fat, one of the real villains of nutrition.)
But notwithstanding the shady ingredients, Nilla wafers are still pretty cool, so cool somebody even wrote a song about them, here’s the YouTube video “Nilla wafers top hat time, it’s best time in the history of mankind”. BEST.LYRICS.EVER.
Anywayssss...since my craving for banana pudding is non-negotiable + to make banana pudding you need Nilla wafers, I have but one solution: to make Nilla wafers from scratch.
And as me likes me food to be paleo-friendly too, here I present you with my very own Paleo Nilla Wafers.
This recipe is a snap.
One bowl, a couple of ingredients and you’re pretty much good to go.
These almond flour “wafers” are close relative of shortbread, have a nice bite to them, and are not overly sweet (which I enjoy).
They do resemble quite a bit to the original Nilla wafers, but they definitely taste more almondy.
OK, enough talking now.
I need to make me some banana pudding with these wafers (which you’ll hear all about in due time!)
Print this recipe!
Adapted from The Roasted Root
Makes about 20 wafers
2 egg yolks
¼ cup / 4 tablespoons virgin coconut oil, melted (or olive oil)
1 teaspoon vanilla extract
2 cups / 6 oz / 170 gr almond flour (I used Bob’s Red Mill)
½ teaspoon baking powder
½ teaspoon fine grain sea salt
½ cup / 3 oz / 85 gr raw organic honey (or maple syrup)
In a bowl combine almond flour, coconut oil, egg yolks, vanilla, baking powder, salt and honey.
Mix until a dough comes together. It should be moist and slightly sticky.
Place the dough in a large piece of parchment paper and form into a cylinder (it should be about 9 inches / 22 cm long).
Wrap tightly and place in the freezer for at least 30 minutes or in the fridge for at least 1 hour.
Preheat oven to 350°F (175°C).
Remove the dough from the freezer/fridge and with a sharp knife cut into ¼-inch rounds.
Transfer to a baking sheet lined with parchment paper. If the wafers aren't round after slicing, you can reshape them on the baking sheet using your fingertips.
Bake for 12 minutes, until the tops are slightly golden.
Let wafers cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.
One wafer yields 121 calories, 9 grams of fat, 9 grams of carbs and 3 grams of protein.