With Hubs' diabetes, and my love of waffles, I tried to bridge the gap with this recipe. Unsweetened, but full of sweet flavor from pureed strawberries. Instead of wheat flour, I used both high-protein almond flour and lower-glycemic organic barley flour.
1c
Bob's Red Mill almond meal/flour
1c organic barley flour
½
t baking soda
1t
baking powder
1t
salt
1t
cinnamon
1
c buttermilk
2
eggs
½
t vanilla
0.5
lb strawberries, rinsed and sliced (that’s about 1c pureed or 1.5c sliced)
Preheat
waffle iron until smoking hot, and grease very well with coconut oil, grape
seed oil, or unsalted butter.
Combine
dry ingredients in a large bowl, set aside.
Beat
eggs and buttermilk together in blender. Add sliced
strawberries and blend until smooth and combined. This should make about 2-3c of
liquid.
Pour
liquid into bowl of dry ingredients and stir lightly to just combine. Do not
over-blend.
Cook in greased waffle iron on MED-LOW (3 on a 7-point heat scale), about 1/2c at a time.
If you make 7 waffles, they will each have just under 200 calories, be ALL NATURAL, and be a pretty pink inside!
