Chef Leah shares her simple, anti-inflammatory recipe for Keto Waffles. You can use this as a substitute for bread and enjoy it for breakfast or dessert.
1 tbsp. almond flour or coconut flour.
1 large organic egg
1 cup fontina cheese
1 tsp. vanilla
1 tsp. baking powder
Pinch of salt
Pinch of cinnamon
1/4 tsp. monk fruit sweetener
CHEF NOTES: We like the texture you get from almond flour better, but coconut flour works as well. If you wish to omit the egg yolk, use two egg whites.
In a bowl whisk together a large egg and vanilla. Salt and set aside.
In a separate bowl, mix together almond flour, cinnamon, monk fruit sweetener, and combine well. Slowly add dry ingredients to the wet while mixing.
Heat up your waffle maker on the highest setting, then turn it down 1 notch to medium/high. Spray your waffle maker well. (Chosen Food makes organic pan sprays).
Ladle in half the batter to make your first waffle spreading it out, covering your waffle maker surface. Cook for 3-4 minutes. Stop when less steam appears. Enjoy!
TIPS & NOTES:
Put waffle maker on a sheet pan or silpat to catch the over-flow as it will happen! Do NOT check the waffle, trust the process and let it cook. If you continue to open it, it will end up sticking and causing a HUGE mess. For a crispy waffle, make sure your batter is thick and not runny. If it is runny, then add in ¼ tsp. almond flour and incorporate it well. Spread the batter into the waffle maker with a spatula.
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1 cup organic canned pumpkin (love the organic pumpkin from Organic Roots)
1 ripe banana
4oz room temp cream cheese
1 tbsp. maple syrup
Pinch of pumpkin spice
Pinch good salt
Put all ingredients in your home Cuisinart and combine until smooth.
Electric Beater option:Smash banana with a fork, whisking it well (like an egg). Tear apart cream cheese (make sure it is room temp and soft or it will leave clumps), whisk into a banana, then add in pumpkin puree, maple, pumpkin spice, and salt and beat on high until combined, and there are NO white cream cheese lumps.