24 Jul 2012
Waffles and a healthy breakfast don’t usually go hand-in-hand. When I think waffles, I think lots of melted butter, warm sugary syrup, thick-sliced bacon, and spicy sausage. Not exactly the food you want to start your day with, huh?
But waffles are too good to give up altogether. So, I tweaked them and made waffles that are healthier. Yes, you can start your day with these.
When I first started working on my gluten-free waffle recipe, I found that the perfect waffle was initially a little trickier than I had hoped. I made waffles for weeks trying to come up with what I thought a waffle should be.
I wanted a soft center and a crispy outside. I wanted light and fluffy while still having a good bite. And, of course, I wanted a waffle that I could eat and not feel guilty about. At least not too guilty.
To achieve this, I had to change a few things:
- I reduced the amount of fat in the recipe. It can’t be eliminated altogether because the fat is what helps the waffles pop right out of the waffle maker instead of sticking.
- My flour blend contains higher protein garbanzo-fava bean flour which adds nutrition and structure.
- I included both baking powder and egg whites to get a nice, fluffy center.
- Unrefined coconut palm sugar stands in for white cane sugar.
- I opted for a fruit-based sauce other than good ol’ maple syrup.
When creating these Cinnamon Vanilla Waffles with Erewhon Crispy Brown Rice Cereal, I used the exact same guidelines and the results were just as delicious.
What about the syrup? It’s the most important part of the waffle, right? It makes or breaks the entire dish.
Instead of cooking down a bunch of fruit, which takes time and creates more dishes to wash, I pulled the skin off of some fresh, juicy Texas peaches and threw them into my VitaMix. Half of a really ripe banana added just enough natural sweetness. I had a so-much-healthier-than-maple-syrup sauce. And it’s delicious, too.
If you don’t have peaches on hand, try blueberries, mangoes, or strawberries. Adjust the sweetness of the sauce to your liking by adding ripe banana like I did or, if you prefer, add a little maple syrup, honey, or liquid vanilla stevia.
On another note…next month Attune Foods has a special food allergy event planned with lots of great cookbooks to give away, including mine. Make sure to check back because you’ll want to be part of this!
How do you make your recipes healthier?
Cinnamon Vanilla Waffles with Fresh Peach Sauce
YIELDS: 6 – 8 waffles
For the Cinnamon Vanilla Waffles:
1 cup Amy’s Basic Flour Blend
2 tablespoons coconut palm sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon kosher or sea salt
2 large eggs, separated
1 1/4 cup unsweetened almond milk
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
For the Fresh Peach Sauce:
2 large, ripe peaches, preferably organic
1/2 – 1 very ripe banana
maple syrup, honey, or liquid vanilla stevia if desired
Make the Cinnamon Vanilla Waffles:
Preheat your waffle iron to the desired temperature. I like these waffles best when my waffle iron is set on medium-high. All waffle irons cook differently, though, so you may have to experiment to find what temperature works best.
Put the flour blend, Erewhon Crispy Brown Rice Cereal, coconut palm sugar, baking powder, cinnamon, and sea salt in the bowl of a food processor fitted with a steel blade. Process until smooth.
Add the egg yolks, almond milk, coconut oil, and vanilla extract to the flour mix. Pulse until combined then whirl until smooth. Transfer batter to a large bowl.
Whip the egg whites to medium peaks. Stir 1/4 of the egg whites into the batter then gently fold in the remaining whites.
Cook the waffles according to the instructions for your waffle maker. Keep warm in a 200 degree F oven if desired.
Make the Fresh Peach Sauce:
Peel the peaches by pulling the skin right off. Remove the pit and add the peaches and 1/2 ripe banana to a high-powered blender. Whirl until smooth. Taste and add more banana or a touch of maple syrup, honey, or liquid vanilla stevia if desired.
Serve the waffles warm topped with fresh peach sauce.
Amy’s Basic Flour Blend
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch
Mix well; store in an airtight container in the refrigerator.
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