We can stay up late, swapping manly stories, and in the morning,
I'm making waffles!
It wasn't morning and no manly stories were swapped, but I did make waffles. Last night, was breakfast for dinner! Eggs, bacon & glorious gluten-free, low-carb, high-protein WAFFLES!! This recipe gets the stamp of approval from both of my teenage boys as well as my husband! He's not too picky, but the boys can be.
In addition to Almond Flour, this recipe calls for Whey Protein Isolate. Almonds and Whey made Jonny Bowden's 150 Healthiest Foods on Earth list. Almonds provide both protein and fiber, are rich in calcium and Vitamin E and are very low in carbohydrate. The list of benefits of Whey, is growing everyday, from weight-loss to immune boosting.
Credit for this recipe goes to Maria's Nutritious & Delicious Journal. I made only two modifications. Swapped out the Almond Milk in the original recipe for my homemade Coconut Milk and instead of store bought almond flour I ground my own.
Waffles
Makes 14
2 c. Homemade Almond Flour
1 c. Life Time Fitness All Natural Vanilla Whey Protein Isolate
1/2 tsp. Celtic Sea Salt
1 Tbsp. Rumford Aluminum-Free Baking Powder
1 1/2 c. Homemade Coconut Milk
2 Organic Eggs
4 Tbsp. Kalona SuperNaturals Grassfed Unsalted Butter, Melted
Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Slowly add the wet ingredients into the dry. Let sit for 5 minutes. Bake according to your waffle iron directions. I used about 1/4 c. batter per waffle. Can be frozen and reheated in the toaster.
