Thursday, April 30, 2015

Diabetes-Friendly Strawberry Waffles


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!

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