A gluten-free and fat-free delight: Tapioca Waffle

Tapioca, a by-product of cassava, is increasingly common in the Spanish menu. Source of carbohydrates, it is a great alternative for breakfast. In addition to not containing fat, it is gluten free, making it an excellent option for those intolerant. Super versatile, it can be filled with sweet and savory options, but for those who follow a balanced diet, it is worth keeping an eye on the filling, as it can be the villain of a light and healthy proposal.

The tapioca waffle is an alternative to the common tapioca, the one in the shape of a pancake, prepared in a frying pan and then stuffed. The waffle dough only takes egg, tapioca and cheese and for those who don't have their own machine, the preparation can be done directly in the frying pan or in a sandwich maker.

yield: 2 waffles | Difficulty: minimum | Preparation time: 5 minutes

Ingredients

– 1 this
– 2 1/2 tablespoons of tapioca
– 1 tablespoon of light ricotta cream
– 1 tablespoon of grated semi-cured cheese (optional)
– salt to taste

How to Prepare

1. In a bowl, mix the egg with the ricotta cream;
2. Add the tapioca (pass through a sieve for a lighter result);
3. Add salt and cheese (if you want to use it);
4. Place in the wafer or sandwich maker (following the manufacturer's instructions) and wait until golden brown. If you are going to make it in a skillet, choose a nonstick one. Put the dough and as soon as it starts to brown, turn and wait for it to finish.