Wednesday, March 13, 2013

Healthy Oat Waffles...Gluten Free

break out that waffle iron.
they're better than wheat toast and more fun than a bran muffin.

you know there's one in the house somewhere...along with the other once a year items...
waffles can be good for you and they're definitely more fun than a bowl of granola.  they don't always have to be thick and fatty smothered in butter and full of empty calories.  although i have been known to throw down a few of those.

these are pretty low calorie, waist friendly, GLUTEN FREE, full of goodness, super easy to throw together and they freeze well.

my waffle iron has now earned it spot in the "kitchen pantry"
maybe soon it will earn it's way out of the box...

Gluten Free
makes almost 6 round Belgian waffles depending on your waffle iron.

1 cup old fashioned oats (gluten free if necessary)...processed into flour
1 Tbsp ground flax
1 cup cottage cheese
2 large eggs, whole
1 large egg white
1/2 cup unsweetened almond milk, or milk of choice (more if too thick)
1 tsp vanilla
1 tsp cinnamon...maybe a dash more
a few grates of fresh nutmeg,  optional
1 tsp baking powder
1/4 cup Stevia 'cup for cup' sweetener (or sweetener of choice)
pinch of salt

put the eggs and cottage cheese in the blender first...blend until smooth.
add the rest of the ingredients and, again, blend until smooth...let sit for 5 minutes while your waffle iron heats up.  if they are a bit too thick, add a touch more milk.  proceed as you would with any might have to dig out the iron instructions that are still in the box like i did.  i have found that the first one usually doesn't come out as crisp as the rest, but that's just the nature of the beast.

makes almost 6 round Belgian waffles (per waffle as shown)
carbs ...11.5g

kind of a hassle to dig out the waffle iron and deal with yet another electric kitchen gadget in the kitchen, but you can double the recipe and freeze them for on-the-go breakfast sandwiches.
ditch the plate and berries and throw together a spicy waffle breakfast sandwich with egg, sausage, jalapeno and creamy ricotta.


Anonymous said...

I just made these today, great recipe! Since I don't live in the US it's hard to find cottage cheese, but I substituted kumis (sort of like fermented milk a bit like kefir) and they tasted amazing, also, the texture if you leave the oats a bit bigger instead of powder, yum yum!

Jules and Ruby said...

hi Manu...thanks for the report. i have never heard of "kumis". now i'll have to go check that out. i love learning new things from fellow foodies. thanks...J

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