This recipe is in part of Slightly Indulgent Tuesdays over at Simply Sugar and Gluten Free.
This gluten free waffle recipe has me all excited, because I was finally able to make one that is high in protein, very low in digestible carbohydrates and sugar and dairy free (for all my lactose intolerant friends). What makes this the perfect choice for a morning meal is that the protein and healthy, metabolic boosting fats will keep you satiated until lunch. Having more protein at breakfast, rather than carbohydrates, also helps keep your blood sugar stable throughout the day.
Before making any waffle recipe (whether gluten free or not), you always need to make sure that it is well “seasoned” or greased. I grease mine with coconut oil, and sometimes melted butter. After a couple of times making this recipe you won’t have to grease it as much, don’t ask me why. Also, plug in your waffle iron and let it heat up for about 3 minutes before adding the batter. Another tip: cooking for less time than said in in the recipe will yield a yucky mess. Avoid my previous mistakes or you’ll wind up with ooegy gooey waffle batter that sticks to both sides of the iron. Not fun.
Enjoy this with some low sugar maple syrup, or enjoy with the real thing. Top with a 1/4 of a tablespoon of organic butter and a pinch of cinnamon. Freeze the night before and toast it in the toaster for a crispier waffle. This recipe is really fun, so enjoy every minute of it.
Gluten Free Waffles Made with Coconut Flour
1 whole egg plus 2 egg whites (OR 2 whole eggs), room temperature
1 TBSP. almond milk (or coconut), room temperature
2 TBSP. pureed pumpkin (optional)
1 tsp. melted coconut oil (or butter)
Dash of grain free baking powder
Grease your waffle iron accordingly (see notes above), and start your waffle iron. Let it warm up for about three minutes. In the mean time, continue…
Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.
Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.
After the waffle iron is warm, pour your batter into the center of your waffle iron and spread the batter out slightly. No need to spread it all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes.
Open the waffle iron and let the waffle cool for about 3 minutes. Carefully move a small spatula underneath the waffle, loosening it. Gently remove the waffle and serve.
Makes one large 8″ Belgium waffle.
Nutrition Analyasis (w/o almond or coconut milk):
14 grams of satiating, complete protein
1o grams of healthy fat (over 2 grams of lauric acid)
3 grams of digestible carbohydrate (4 grams of fiber)
Estimated Glycemic Load is 3