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What are Joyffles?

Joyffles are delicious, nutritious, gluten-free, dairy-free, soy-free waffles. Eat them for breakfast or as a snack,

on-the-go or for a sit-down meal. Enjoy Joyffles hot or cold. Heat them in your toaster for a crispy version. Top them with fruit, yogurt, eggs, maple syrup, peanut butter, or anything else your heart desires! 


Joyffles are made with fresh ingredients and without added sugar or preservatives. Pop them in your freezer when you get them home. They can last in there for 3+ months and defrost very quickly.

Why do you Want

this Yummy Waffle?

There are so many fabulous gluten-free products on the market already but I truly believe the world needs this one too! In addition to people that are gluten intolerant, I find more and more that people simply want alternates to foods that contain gluten. Let’s face it – we all feel better when we don’t eat flour. So why do we keep reaching for it? Because it’s there – because we can. Because we are so busy sometimes we just reach for the food in front of us… we don’t think we have a snack choice that will be delicious without the calories and gluten. BUT now we do. Joyffles are not only gluten-free, they have no processed sugar, they’re high in fiber, protein and nutrients, and delicious too? Did I say amazingly delicious and satisfying – oh yea!?!


And, here’s the best part – they’re extremely versatile! You can eat them hot or cold, for a sit down meal or on the go. You can add toppings, don’t add toppings, eat it for breakfast, eat it for a snack, eat it between meetings, eat it before you work out, eat it after you work out, eat at it before a date, share it with your date, eat it with family, eat it with friends. Just eat it. You’ll be happy you did.

My Story

Foolishly I introduced my children to chocolate chip waffles. Suffice it to say – they loved them! While I thought I was cooking a treat for special occasions, it turned out the kids wanted them every weekend. Soon millions of kids (or so it seemed) turned up at my house on Saturdays and Sundays for Mama’s Waffle Weekend Party. I quickly invested in a second waffle maker to keep up with the demand. But hey – being so busy making waffles for the kids left me no time to prepare and eat a healthy breakfast for myself. I finally combatted this by adding oatmeal to the batter and saying no to the chocolate chips. As time went on I began to modify the recipe into a delicious, healthy, gluten-free, oatmeal based breakfast, sweetened only with fruit, that taste delicious cold or hot, making it the perfect food to eat anytime, any place.



Web Design: Dominic Grijalva 

Logo Design: Polina Nisenbaum

Special Thanks: Ana Crenovich, Elizabeth Dembrowsky,

Debbie Friedman, Max Friedmann, Phyllis Friedmann,

Sophia Friedmann, David Honor (Fred’s Restaurant, NYC),

Mary Ellen Joblon, Helene Kluger, Kathleen MacDonald, 

Brooke McDaniel, Michael Novin

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