I’m Waffling Over Breakfast This Week

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waffles and almond flourThe Kid had a  birthday party this weekend that was a sleepover so I had time to read through a few cookbooks that had been collecting dust lately. I set a goal this week to try at least two new recipes. Sqeeeee! Plus don’t forget today is the last day of Week 1 of Project Bad A$$. Stay tuned for results.

It’s time to branch out and get creative instead of always sticking with the ole tried and true. It will also go to show that you can eat healthy and make things that taste delicioso! No excuses for falling off the wagon because of boring food.

I’ve been having eggs and fruit for breakfast for quite a few weeks now so I decided to start with changing up breakfast as my first challenge. What better for breakfast than waffles. Mmmmm, yummy. For the most part I avoid grains like flour, wheat, and oatmeal so I started with a cookbook recipe and modified it to suit more of what I eat. Yes, it’s entirely possible to make grain free waffles.

If you haven’t tried Bob’s Red Mill products, you’re missing out. They have a great selection of grains, gluten free items, high fiber flours, nut flours, muesli, and so much more. You can find them in most foodie grocery stores and even some of their stuff in places like Walmart. For this recipe, I used Bob’s Red Mill Almond Meal Flour. I bet you can also use their coconut flour if you have that handy instead.

Almond Waffles

  • 1 cup Bob’s Red Mill Almond Flour
  • 4 eggs
  • 1 tbsp honey
  • 1/4 tsp baking soda
  • Dash of salt or to taste
  • Cinnamon to taste

Preheat waffle iron. Mix almond flour, eggs, honey, and baking soda in a bowl untill blended. Add salt and cinnamon to taste. I love cinnamon, but you can also use other spices like nutmeg or pumpkin pie spice if you’d like. Fill waffle iron with 1/3 cup batter for each waffle and cook per instructions. Makes 6 waffles that are about 145 calories each.

I sliced up an apple and topped my waffle with it. They were beautiful, golden brown and quite tasty. With the almond flour, they also were pretty high in protein, fiber and healthy fat. I’d call my first recipe challenge of the week quite a success. I have enough waffles leftover to last for a few days. Just drop them in a ziploc and freeze them. They reheat very well in a toaster for breakfast on the run.

Give them a try and let me know if you change up the recipe. I’m always looking for new ideas!

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