1 C Premium Gold cold milled flaxseed
1 C vanilla whey protein powder
1/2 tsp salt
1/4 C powdered Stevia sweetener
1 TBSP baking powder
2 tsp ground ginger
3/4 C heavy cream
3/4 C water
2 eggs
4 TBSP melted butter
Preheat waffle iron. Combine dry ingredients in a medium bowl. Combine wet ingredients. Pour into the bowl of dry ingredients and stir until it looks like batter. Bake according to your waffle iron directions. My Belgium waffle iron takes about 1/2 C per waffle. Makes 6.5 good-sized waffles. Serve with sugar-free syrup, whipped cream or a sugar-free jam. Our favorite topping is Cold Hollow Cider Mill Horseradish Jam from Waterbury, VT, even though it's not sugar free. We’re far away in Utah, so we order seven jars at a time.
Hint: This recipe works quite well for pancakes, also. They each take about 1/4 C batter @325º. The full recipe makes 13 pancakes.
For hurried mornings, I prepare several baggies in advance with a 1/2 recipe of the dry ingredients, then list 1/2 measures of the wet ingredients on the bags to be added later. I toss them into the freezer to maintain nutrients.
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