Here's a Waffle Recipe that my kids love. There is NO sugar IN the batter (that easily comes from the syrup or fruit put on top of the waffle before eating).
WET: Blend or Wisk until glossy:
- 6 Eggs
- 4 TBS Coconut Oil, melted (or Butter, of you prefer)
- 1 tsp Vanilla
DRY: Sift Together:
- 1/3 cup Coconut Flour
- 1-1/2 tsp Cinnamon
- 1/2 tsp Baking Powder
- 1/4 tsp Salt (or to taste)
Combine WET & DRY ingredients (a blender is recommended for this).
Let the batter sit for 5 minutes as coconut flour is highly "absorbent" and will suck the moisture out of the mix.
Add water as necessary to thin the mix to the proper waffle batter consistency.
Pour into your well greased waffle iron and keep an eye on it. They cook rather quickly. if they stick to the iron you've tried to take them out too soon or you've added a sugary sweetener to the batter (tsk, tsk).
Incidentally, this recipe also works as pancake batter, just don't thin it as much.
You can chop up some apples or add blueberries to the the batter...
The recipe also adapts to a wonderful Paleo "bread" by substituting the vanilla and cinnamon with Italian seasoning or Adobo or something more savory and (optionally) substituting the coconut oil with butter. Put the batter in a well greased muffin-top pan/mini-loaf pan/cupcake pan and bake at 350-375 for 15-30 minutes (til a toothpick in the middle comes out clean). The cooking time will depend upon the size and shape of your "mold." Cool, then cut in half lengthwise and you've got the beginnings of a great sandwich that is high in protein and contains only good carbs. We use this for our kids lunches (the mini-loaf pan makes the perfect size sandwich for them).
Nutritional Information (for "Waffles") (Calculated
Yeild: 4 round waffles
283 calories / 8g Carbs / 6g Fiber / 12g Protein / 22g Total Fat / 16g Saturated Fat
Nutritional Information (for "bread") (Calculated
Yeild: 8 Mini-loaves
141 calories / 4g Carbs / 3g Fiber / 6g Protein / 11g Total Fat / 8g Saturated Fat