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!
- 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)
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.
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.
We warm up the waffle, gently grease and pour some of the mass *.
We fry until the waffles have blossomed.
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!