Inspired by the cheesy flavor of nutritional yeast, I wondered how it would add to real cheese flavor, so I picked two sharp flavored aged cheeses to pair it with: sharp cheddar and parmesan. I recommend grating the cheese yourself, because pre-shredded cheese normally has an anti-caking agent, which may or may not be low-carb friendly (looking at you potato starch). In this case, I used organic pre-shredded cheddar, with cellulose for anti-caking. Using pre-shredded vs freshly grated may change the volume of the cheese, which is why I’ve included weight in grams in the recipe for more accurate results.
The batter ends up being fairly pourable, but this will be affected by how finely grated the cheese is. Pour into the waffle iron to about level, all grid peaks should be covered. This batter has a significant early expansion, but then collapses down again by the end.
The sweet spot for this recipe is at two and a half iron heat-up cycles (the heating light turns on twice, but turns off three times). This will result in a firm chaffle with a very crispy texture, thanks to the cheddar and parmesan.
As always, transfer the finished chaffles to a cooling rack to prevent the still escaping steam from turning the bottom soggy. When using them as a burger bun, I have the chaffles on the cooling rack before starting on the burger. I find this allows enough resting time to result in a nice firm, crispy bun. The closer to room temperature, the firmer the chaffle will be.
Extra Cheesy Chaffle Bun
Equipment
- Mixing Bowl
- Waffle Iron (Dash Mini)
- Cooling Rack
- Cheese Grater
Ingredients
- 1 Egg
- 1/4 cup Shredded Cheddar Cheese (Around 20g)
- 1/4 cup Finely Shredded Parmesan (Around 8g, if using powdered parmesan, use 1 tbsp)
- 1 tsp Nutritional Yeast (Around 2g)
Instructions
- Mix all ingredients together in the mixing bowl.
- Pour mix into preheated, greased waffle iron, batter should be about level with edge of the waffle iron.
- Cook for 2.5 heat cycles (heating light turns on twice, turns off 3 times). Chaffle will expand and then shrink back down by the end.
- Transfer to cooling rack to prevent sogginess. The cooler the chaffle is, the firmer it will be.