Almond waffles with chocolate cream!

Almond waffles with chocolate cream!

What will you say for a sweet breakfast, but without sugar?

On waffles, but without added gluten flour?

With chocolate cream, but without chocolate and tons of sugar?

For protein-fat breakfast, which from the morning will drive our metabolism and will add satiety feelings for a long time?

I’m with you! There is nothing more pleasant than healthy and energy to start the day.

Almond waffles for breakfast or as a “sweet” snack or dessert!

The secret ingredient and base of the waffles is almond flour (you can buy ready or self-almond powder).

Almonds are considered by ayurveda to rasayana, or food that builds energy.

Almonds, as the only nuts, are highly alkaline and rejuvenate the body.

I honestly say I had some approaches to gluten-free waffles, and the effects were different 🙂

Most of the recipes I tested and modified were baking powder or baking soda, which unfortunately translated into strange taste and “tongue tingling.”

I did not expect this, so I decided to give up these substances.

Managed to! Waffles are without crocoons 🙂

The role of the “aerator” is full of egg white, so this time I apologize to all Vegan for the eggs (attempts at egg replacement in my opinion did not work out best, so I do not mix and leave this recipe with chicken eggs).

Waffles are made very quick, even if we do not have much time to prepare breakfast, this recipe is perfect and does not require a lot of work.

When baking waffles, we make a cream chocolate cream … also expressly, because it is enough to distil avocado with raw cocoa, a hint of sweetener (xylitol, stevia, maple syrup) and already!

 

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Almond waffles with chocolate cream!
Ingredients
  • 1 cup almond flour
  • 2 bio eggs (we separate yolks from proteins)
  • ¼ cup vegetable milk
  • 1 tablespoon of unrefined coconut oil
  • 1 tablespoon stevia or xylitol
  • A pinch of turmeric (will give beautiful golden color waffels)
  • A pinch of Himalayan salt (to beat the proteins)
Instructions
  1. The yolks are separated from the protein, mixed with almond flour, vegetable milk, melted coconut oil, stevia, xylitol or maple syrup and a pinch of turmeric.
  2. In a separate pot, we whip rigidly protein with salt and add to the mass on the waffles. Gently mix to avoid spoiling the foam structure.
  3. We warm up the waffle, gently grease and pour some of the mass *.
  4. We fry until the waffles have blossomed.
Recipe Notes

Important: After baking do not put waffles on a flat plate immediately, because they will lose their fluffiness. It is best to "put" them vertically between the two vessels or gently lay on the grill to allow air to flow.

*Depending on the size of the gourmet you have to estimate how much dough to pour at a time. The cake is a bit "growing" and you have to be careful not to float during frying. I divided the mass into 2 parts - my waffle maker comes out 5 small waffles - hearts.

Waffles are served with chocolate cream, a handful of almond flakes and favorite fruit.
You can also have them “American” with maple syrup or favorite, preferably home-made jam
To this delicious tea / coffee and we can full of energy and health to start another wonderful day!



11 thoughts on “Almond waffles with chocolate cream!”

  • Wyglądają niesamowicie, nabrałam ogromnej chęci na gofry.. Muszę chyba pożyczyć os siostry jej dezala i upiec gofry. Ja dopiero się przeprowadzam do nowego mieszkanie i niestety nie mam gofrownicy, ale jak już się urządzę to nadrobię to. Widziałam, że u mnie na straganie sprzedają juz truskawki więc zamiast malin ich użyje.

  • Zrobiłaś smaka! Wygląda genialnie! Od jakiegoś czasu rozważam zakup gofrownicy, ale widząc takie smakołyki mam do siebie żal, że jeszcze jej nie kupiłam!
    P.S. Genialny przelicznik na porcje! Zawsze brakowało mi tego na stronach, a u CIebie jest. Dzięki <3

  • Witam,
    Czy w przepisie na gofry migdałowe nie ma błędu w odniesieniu do ilości mleka roślinnego? Oprócz proponowanej 1/4 szklanki mleka roślinnego, musiałam dodać jeszcze 1 szklankę, ponieważ masa była za gęsta. Dodawałam stopniowo, więc podaje przybliżona ilośc. Gofry wyszły fajne ale następnym razem dodam jeszcze jedna łyżkę oleju, a mleko zastąpię w połowie woda gazowana. Fajny przepis, ponieważ nie ma proszku do pieczenia i żadnej innej maki. Pozdrawiam

    • Iza,
      faktycznie warto dodać wodę gazowaną w dodatkowej ilości 1/3 szklanki (przetestował i z takiej ilości dodanej wody wychodzą puszyste gofry).
      Dziękuję za spostrzegawczość i cenny komentarz 😉
      Przepis już został poprawiony 🙂
      Pozdrawiam serdecznie!

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