Recipe: Almond Flour Waffles

I love waffles! So I thought I would just have to miss them in our new life.

NOT!

Almond flour does not make gluten and has much more protein and fat than carbs. Actually very few carbs. So for a treat every once in a while, we have these almond flour waffles.

Almond Flour Waffles

Ingredients

1 cup of almond flour (or other nut flour)
1/4 teaspoon of salt
1/4 teaspoon of baking soda
4 eggs
1 teaspoon of vanilla
2 tablespoons of honey (or other sweetener) Splenda or Stevia
1/4 teaspoon of cinnamon (optional)
Blend all the ingredients together with a fork or whisk.

Method

Warm up your waffle iron.
Place the dry ingredients in a mixing bowl, and blend with a whisk.
Add the wet ingredients to the dry ingredients and whisk until well blended.
Add 1/4 cup of the batter, maybe less or more depending on your waffle iron, and close the lid.
When the waffle is ready, (3-4 minutes) take it out, place it on a plate, and then add your favorite topping! These waffles are sweet enough to eat by themselves as well – I’ve grabbed one to eat it on the run a few times.
Seal left-over waffles and store in the refrigerator for a few days, or seal and freeze for a month or so.
Makes about 6 waffles (depending on your waffle iron)

Here’s the run down on carbs in almond, wheat and rice flour:

  Nutrition Info (100g)    Protein   Carbohydrates   Glycemic Index   Fiber 
 Almond Flour   21.94 g  19.44 g   < 1  10.4 g
 White Wheat Flour   9.71 g  76.22 g  71  2.4 g
 Rice Flour   5.95 g  80.13 g  98  2.4 g

Since 7/8 cup = 100 grams of flour,
And the waffles use 1 cup of almond flour,

there are 22.22 grams of carbs in a cup of almond flour.

So, only 3.7 grams of carbs in each almond flour waffle, if you make 6 waffles out of this recipe.

There are 14.52 grams of carbs in each waffle if you had used wheat flour. (white flour).
Big difference! We’re trying to keep our carbs under 60 grams.

We of course don’t use syrup on them. At dinnertime we have creamed sauce (with no wheat flour) and chicken with allowed vegetables like broccoli, mushrooms or green beans.

It’s a very filling winter meal. And the taste is very good. I do add the cinnamon. You should try it! It’s very easy.

Did I tell you that we are allowed some berries each day? They are full of fiber and great phytonutrients that strengthen your immune system which of course fights cancer, heart disease, any disease at the cellular level. So we don’t eat a cup every day-there are 17 net carbs (after subtracting fiber grams) in a cup of blueberries and other berries are similar. We sprinkle a few in our cereal or on our waffles in the morning.

wafflesAF

Almond flour might be in your grocery store. I order mine on-line where it’s cheaper even with the shipping. I keep it in the freezer since it breaks down quicker than wheat flour.

(Oh! I’ve lost 3 more pounds).

 

*

Here’s another recipe for waffles which allows you to use coconut flour. My almond flour is too coarse where the coconut flour is like, well, like flour! Both are almost immeasurable in carbs.

I want to try this recipe soon. It will turn out great, I know! And don’t be afraid of the taste of coconut in your food. It really isn’t there with this flour.

 

Almond Flour Waffles

Ingredients

  • 1 cup of almond flour (or other nut flour-try coconut!)
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 4 eggs
  • 1 teaspoon of vanilla
  • 2 tablespoons of sweetener- I use liquid sucrolose but you can use stevia or others.
  • 1/4 teaspoon of cinnamon (optional)

Method

  1. Warm up your waffle iron.
  2. Place the dry ingredients in a mixing bowl, and blend with a whisk.
  3. Add the wet ingredients to the dry ingredients and whisk until well blended.
  4. Add 1/4 cup of the batter, maybe less or more depending on your waffle iron, and close the lid.
  5. When the waffle is ready, (3-4 minutes) take it out, place it on a plate, and then add your favorite topping! These waffles are sweet enough to eat by themselves as well – I’ve grabbed one to eat it on the run a few times.
  6. Seal left-over waffles and store in the refrigerator for a few days, or seal and freeze for a month or so.

Makes about 6 waffles (depending on your waffle iron

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s