1.   Preheat the waffle maker. Just before making the first waffle, grease both top and bottom well with one of unsalted butter or refined coconut oil

Prepare the batter

2.   Place a sieve over a large mixing bowl and then add all the dry ingredients: the lupin flour, almond flour, powdered sweetener, fine salt, gluten free baking powder, and the glucomannan powder. Stir to pass through sieve, to aerate

3.   Into a separate bowl, add the whisked eggs, then add the melted butter and vanilla. Whisk well to combine. Pour the combined wet ingredients into the bowl with the dry ingredients and stir

4.   Pour in the almond milk or water, stir well. The dough should be dense and fluffy, not runny. Let rest for 10 minutes

5.   Ladle 1/2 cup of the batter into the waffle maker, close the lid and let cook until golden brown. Exact timing will depend on your waffle maker. As a guide, check after about 5-8 minutes, but cook until golden and slightly crispy. Waffles should peel off easily