Low Carb Pastries
- Nutritional Information (for 1 tbsp)
- Flours:
- Carob Powder: 13 calories, 3.0 g net carbs, 2.0 g dietary fiber, 0.0 g protein, 0 mg caffeine
- Cocoa: 10 calories, 1.0 g net carbs, 2.0 g dietary fiber, <1 g protein, 8.4 mg caffeine, 106 mg theobromine
- Coconut Flour: 30 calories, 1.5 g net carbs, 2.5 g dietary fiber, 1.0 g protein
- Oat Flour: 30 calories, 4.125 g net carbs, 0.75 g dietary fiber, 1.3125 g protein
- Peanut Butter Flour: 25.5 calories, 1.0 g net carbs, 1.0 g dietary fiber, 3.0 g protein
- Protein Powders:
- Casein Protein: 22.0 calories, 0.4 g net carbs, 0.0 g dietary fiber, 4.8 g protein
- Egg White Powder: 26 calories, 0.0 g net carbs, 0.0 g dietary fiber, 6.0 g protein
- Whey Protein (PP Vanilla): 32 calories, 1.6 g net carbs, 0.0 g dietary fiber, 5.0 g protein
- Whey Protein Isolate: 26 calories, 0.2 g net carbs, 0.2 g net carbs, 6.0 g protein
- Dairy Ingredients:
- Cottage Cheese, small curd: 13.88 calories, 0.5 net carbs, 0.0 g dietary fiber, 1.56 g protein
- Cream Cheese: 49 calories, 0.6 g net carbs, 0.0 g dietary fiber, 0.9 g protein
- Cream Cheese, fat free: 14 calories, 0.8 g net carbs, 0.0 g dietary fiber, 2.1 g protein
- Heavy Whipping Cream: 50 calories, 1.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein
- Yogurt, plain: 9.3 calories, 0.6875 g net carbs, 0.0 g dietary fiber, 0.5625 g protein
- Liquid Ingredients:
- Calorie Countdown Chocolate Milk: 5.0 calories, 0.25 g net carbs, 0.125 g dietary fiber, 0.375 g protein
- Calorie Countdown Vanilla Milk: 4.375 calories, 0.1875 g net carbs, 0.0 g dietary fiber, 0.3125 g protein
- Liquid Egg Whites: 8.33 calories, 0.0 g net carbs, 0.0 g dietary fiber, 1.67 g protein
- Fats and Oils:
- Cocoa Butter: 119 calories, 0.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein
- Coconut Oil: 117 calories, 0.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein
- MCT Oil: 100 calories, 0.0 g net carbs, 0.0 g dietary fiber, 0.0 g protein
- Bulking Ingredients:
- Applesauce, unsweetened: 17.2 calories, 1.5 g net carbs, 0.17 g dietary fiber, 0.025 g protein
- Bananas, mashed: 25.0 calories, 2.85 g net carbs, 0.36 g dietary fiber, 0.153 g protein
- Carrots, baby food strained: 4.0 calories, 0.64 g net carbs, 0.20 g dietary fiber, 0.11 g protein
- Pumpkin Puree: 6.25 calories, 0.875 g net carbs, 0.375 g dietary fiber, 0.125 g protein
- General Information
- Notes which accompanied the Lekue Sticks mold
- Wash the product before using it the first time
- Lightly grease the mold the first few times you use it
- In a traditional oven, place the mold in the middle or lower part of the oven
- Measure out the dough using the Decopen WITHOUT a nozzle
- Fill to the marker
- Baking times and power depend on your microwave
- In case of partially filling the mold, reduce cooking time
- Test the cooking after 2 minutes and check every 30 seconds until you get the desired result
- Let cool down in the mold to obtain a crispy texture
- If the ends remain soft, heat for another 30 seconds
-
Recipes for Sticks @ lekue.com
(01/19)
-
Bread Sticks Made at Home @ loleta.es
(01/19)
- Ingredients for the dough
- 400 ml water (1.7 cups)
- 400 g of wheat flour (3 1/3 cups)
- 12 g of salt (2.16 tsp)
- 12 g of powdered yeast (4.2 tsp)
- 60 ml of olive oil (1/4 cup)
- Flavorings
- 2 teaspoons sweet paprika and poppy seeds
- Seeds of lavender and a little black pepper 2 teaspoons ground
- 1 teaspoon 5 spices and other white sesame seeds
- Your favorite spice: curry, black pepper, grated cheese
- Directions
- Preheat oven to 180 deg C (360 deg F)
- Mix water, salt, and yeast in a bowl
- Add flour and mix until a homogeneous mass
- Add oil and mix well (by hand or by blender)
- Weigh and divide the dough obtained in three equal parts and place each one in a bowl
- Add a distinct flavor to each bowl and mix well
- Put each mixture to a disposable pastry bag sleeve
- Carefully fill each hole of the mold up to the mark
- Bake for 15 minutes at 180 deg C (360 deg F)
- Let cool in the same mold
- Cheese Stick Recipe
- Ingredients
- 1/4 cup grated cheese (1 oz)
- 3 tbsp yogurt (1 1/2 oz)
- 3 tbsp olive oil (1 1/2 fl oz)
- 1 egg (or 3 tbsp egg whites)
- 1 heaping tsp baking powder
- 1 tsp sugar (helps with browning)
- 1/4 tsp salt
- 1/2 cup flour (65 grams)
- Optional: dried chili, and coarse sea salt (for topping)
- Directions
- Whisk grated cheese, yogurt, oil and egg
- Add baking powder, sugar, and salt
- Optionally, add dried chili
- Add flour, and mix well
- Optionally, spray the mold with non-stick spray
- Sprinkle coarse sea salt into the mold (will give crunch to the sticks)
- Dump stiff batter onto mold
- Scrape the batter back and forth to fill the trough
- You want the batter a little below the line
- Scrape off any excess
- Microwave at 60% power for 6 minutes (for a 1200 W microwave)
- Dump them out, and sit for about 10 minutes
- Wait about 30 minutes; they will be crunchy
-
Parmesan and Orange Bread Sticks @ youtube.com (for 2 molds)
(01/19)
- Ingredients
- 1 tsp orange peel zest
- 1/4 cup grated parmesan cheese (1 oz)
- 1.4 oz yogurt (40 grams or 2.6 tbsp)
- 1/2 cup flour
- 1.35 fl oz olive oil (40 ml or 2.7 tbsp)
- 1 egg
- 0.20 oz baking powder (5 grams or 0.85 tsp)
- 0.20 oz sugar (5 grams or 1 1/4 tsp)
- 0.20 oz salt (5 grams or 1 tsp)
- Directions
- Pour flour into a bowl
- Crack the egg into the middle of the flour
- Add the yogurt
- Add the grated parmesan cheese, baking powder, sugar, and salt
- Add the orange zest and olive oil
- Whisk to form a thick dough
- Pour the dough into a Lekue Decopen
- Squeeze the dough into the tiny depressions in the silicon mold
- Microwave for 6 minutes in a 600 watt oven
- Or, bake at 390 deg F for 20 minutes
- Remove the crisp sticks from the silicon mold
- Notes
- This recipe is for 2 molds (60 breadsticks)
-
Savory Sticks Basic Dough (for 3 molds) @ lekue.com
(01/19)
- Ingredients
- 3/4 cup (200 ml) water
- 1 tsp (6 g) salt
- 1 tsp (6 g) baking powder
- 1 1/2 cup (200 g) all purpose flour
- 2 tbsp (30 ml) olive oil
- Directions
- Dissolve the baking powder and salt in water
- Add the flour and mix until the dough is smooth
- Mix in the olive oil with the dough until it nicely blends in
- Weigh 140 g of the previous mix and pour it into the Decopen (without nozzle)
- Fill the Sticks mold to the marker
- Cook in the microwave at medium heat (650 W) for 6 minutes or in the oven at 360 deg F
for 15 minutes
- Check the cooking and add more time in 30 seconds intervals to get a firm texture
- Let the sticks cool down in the mold until they finish harden
- Flavoring Ideas
- 1 oz grated parmesan cheese (for 140 g savory dough -- 1 mold)
- 1 oz tomato sauce and 1 gram oregano (for 140 g savory dough -- 1 mold)
-
Sweet Sticks Basic Dough (for 3 molds) @ lekue.com
(01/19)
- Ingredients
- 4 1/2 tbsp (65 g) yogurt
- 1/5 cup (40 ml) olive oil
- 1/2 cup minus 2 tbsp (75 g) sugar
- 1 egg
- 3/4 cup (100 g) all purpose flour
- 1 1/4 tsp (5 g) baking powder
- Directions
- Mix all the ingredients until the dough is smooth
- Weigh 100 g of the previous mix
- Stir the dough until smooth and pour it into the Decopen (without nozzle)
- Fill the Sticks mold to the marker
- Cook in the microwave at medium heat (650 W) for 3 minutes, or in the oven at
360 deg F for 10 minutes
- Check the cooking and add more time in 30 seconds intervals to get a firm texture
- Let the sticks cool down in the mold until they finish harden
- Flavoring Ideas
- 1 tsp cocoa (for 100 grams of sweet dough -- 1 mold)
- Zest of 1/2 orange and 1/2 lemon; 1 tsp cinnamon (for 100 grams of sweet dough -- 1 mold)
- 1 tsp ginger; 1/2 tsp clove (for 100 grams of sweet dough -- 1 mold)
-
Coconut Flour and Oat Fiber Psylli Wraps @ fluffychixcook.com
(01/19)
- Ingredients
- 1 tablespoon whole psyllium husks (NOW brand)
- 1/2 tablespoon coconut flour
- 2 tablespoons oat fiber
- 1/2 teaspoon gluten free aluminum free baking powder
- 1/2 teaspoon Salt
- 1 cup Southwestern Style Egg Beaters
- 1/2 cup water
- 1 teaspoon unfiltered apple cider vinegar
- Basic Instructions
- Combine dry ingredients, stirring to mix well
- Mix wet ingredients and pour into dry ingredients
- Stir with a spoon or small spatula until you have an even, lump free batter
- Add unfiltered apple cider vinegar at the end; it helps it rise and adds flavor
- Batter should be very pourable, like a thin crepe batter
- Instructions for Crepes/Tortillas
- Heat nonstick skillet over medium high heat
- Spray pan with olive oil spray
- Measure 3 Tbsp of batter into a small cup
- Pour batter into the pan all at once
- Swirl quickly to distribute batter like a round crepe
- Cook until set on one side; edges will begin to curl slightly
- Flip and cook on the second side
- Each tortilla takes about a minute to 90 seconds to fully cook
- Cook, flipping back and forth until you see brown spots on each side and
until the disk dries out like a tortilla
- Cool on a clean dish towel
- If the remaining tortilla batter is too thick, thin it with more egg whites
- Store cooled tortillas in an airtight container in the fridge up to a week,
or freezer up to 1 month
- Instructions for Buns
- Preheat oven to 350 deg F
- Line muffin top pan with parchment paper or nonstick aluminum foil
- Divide batter between 6 wells
- Bake for 15 minutes until set and puffy
- Remove and cool completely on a wire rack
- Store between sheets of parchment, in a zip top bag in the fridge
-
Easy Peasy Crepes @ ahomewithpurpose.com
(01/19)
- Ingredients
- 1/2 cup egg whites
- 1 tbsp oat fiber
- 1/2 tsp vanilla extract
- 1/2 tbsp Truvia
- Pinch of salt
- Instructions
- Heat non-stick pan to medium heat
- Whisk crepe ingredients in a bowl
- Spray pan with non-stick spray
- Pour half the mixture into the pan
- Move pan so that the batter covers the bottom
- When it is done around the edges, use a spatula to flip it over
- After flipping, let it cook for a few more seconds
- Makes two crepes
-
Flaxseed Meal Pancakes @ slenderkitchen.com
(01/19)
-
Low Carb Jelly-Filled Puff Pancakes @ ginnyslowcarbkitchen.blogspot.com
(01/19)
- Ingredients
- 2 TBS. flax meal, Golden
- 3 TBS. Almond meal
- 1 TBS. oat fiber
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 2 tablespoons Sugar Free Torani Syrup, Vanilla flavored
- 2 packets Truvia
- 1 egg
- 1 TBS. oil or melted butter
- Instructions
- Preheat pancake puff pan on low ... (on electric stove at 3 to 4), for 10 minutes
VERY IMPORTANT! DON'T SKIP THIS STEP OR THEY WON'T TURN OUT!
- In a small bowl mix all dry ingredients.
- Make a well in the center.
- Add wet ingredients one at a time and mix the wet ingredients in the center
gradually adding the dry to it from the sides until all mixed well.
- Depending on how much liquid you use in sweeteners you may have to add water to
get a pancake batter consistency.
- When pan is preheated fill each little cup to 3/4 full with batter.
- Cook about 4 minutes on each side or until bubbly on top
- With a skewer carefully turn each puff and cook about 3 to 4 minutes on the other side.
- Check to make sure it doesn't burn.
- You have to cook these in a preheated pan and it has to be very low heat so that
it cooks evenly and does not burn on the outside and not get done on the inside.
- Let them completely cool and use a pastry filler to fill these.
- Per Serving: 42 Calories
- Notes
-
Low-Carb Low-Fat Pancakes/Waffles @ sherigraham.com
(01/19)
- Ingredients
- 1 Tablespoon oat fiber
- 1 Tablespoon coconut flour
- 1 Tablespoon Whey Protein Powder – Vanilla
- 1 Tablespoon Sweet Blend or Truvia (to taste)
- 1/2 teaspoon baking powder
- 1/2 teaspoon Gluccmannan
- dash salt
- 1/3 cup egg whites
- 2 Tablespoons plain 0% Greek Yogurt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon butter extract (optional, but really adds flavor!)
- Instructions
- Mix all ingredients in a bowl
- On a hot griddle fry 4 pancakes, or make 1 large waffle in a waffle iron
-
Oat Fiber Pancakes @ ginnyslowcarbkitchen.blogspot.com
(01/19)
- Ingredients
- 2 tablespoons oat fiber
- 2 tablespoons flax meal, Golden
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 packet Truvia
- 1 large egg
- 1 tablespoon coconut oil
- 2 tablespoons water (or DaVinci Sugar free syrup)
- 1 teaspoon cinnamon (optional)
- Instructions
- Melt coconut oil in small bowl (I use a soup bowl)
- Mix in egg and water or syrup, stir in all the remaining ingredients and mix well
- Either cook as you would a pancake, on a pancake griddle
- OR you can make puff pancakes, in a puff pancake pan
- OR put the bowl with the mix into the microwave and cook on high for 1 minute
- Notes
- If you add apple cider vinegar to the mix, they come out very light and fluffy
-
Oat Fiber Pancakes E or FP Version @ ginnyslowcarbkitchen.blogspot.com
(01/19)
- Ingredients
- 1/4 cup THM Oat Fiber
- 1/4 cup THM Protein Powder
- 1 Tbsp of Truvia
- 1/2 tsp baking powder
- pinch of salt
- 1 tsp butter (or coconut oil)
- 1/8 cup or more of milk (any kind)
- 1 egg white
- 1/2 - 1 tsp maple extract (optional)
- Instructions
- Mix your dry ingredients first.
- Then add melted butter or coconut oil, egg, maple extract and 1/8c almond milk.
- Mix thoroughly.
- You want a slightly thicker batter than pancake but not too thick.
- If it's too thick add more milk a little at a time.
- Spray some olive oil spray (fat free) in a non stick skillet and cook like
regular pancakes.
-
Pancakes (FP for the THM's) @ homeschoolingaadventures.blogspot.com
(01/19)
- Baking Blend (7 tbsp total)
- 2 tbsp oat FLOUR
- 4 tbsp oat FIBER
- 1 tsp baking powder
- 2 tsp Truvia
- Ingredients
- 1/4 cup Baking Blend (see above)
- 2 tbsp oat FIBER
- 1 tsp baking powder
- 1 tsp coconut oil
- 1/4 cup egg whites
- 2 tsp Truvia
- 5 tbsp milk
- Spices or flavors, optional
- Instructions
- Mix ingredients; add any flavors you like
- Cook in a hot skillet sprayed with coconut oil spray
-
Sophie's Perfect Oat Fiber Pancakes @ ketogenicforums.com
(01/19)
- Ingredients
- 9 Tbsp Oat Fiber
- 2 Tbsp Swerve Confectioners Sugar
- 1 1/2 tsp. Baking powder
- 1/2 tsp salt
- 2 lg. Eggs, beaten
- 1 1/2 Tbsp melted butter
- 1/2 - 1 cup Almond milk (depending on desired consistency)
- Instructions
- In a med. bowl, combine dry ingredients.
- In a small bowl combine wet ingredients and add to dry mix.
- Stir well and let sit for a few mins.
- Pan fry like you would any other pancake.
- If using a non-stick pan no need to add oil or grease.
- Batch makes about eight 4-inch pancakes.
- These pancakes are tender, and taste like IHOP.
- Best Protein Pancakes Ever
- 1/2 cup oats
- 1 scoop of protein shake mix
- 2 eggs whites
- 1 tbsp lowfat/skim milk
- 1 tsp/pkt of sweetener
-
Chocolate Crepes @ bodybuilding.com
(01/19)
- Ingredients
- 2-3 egg whites
- 1 scoop chocolate whey protein powder
- Instructions
- Combine to create a very thin batter
- Pour batter onto a hot pan until a thin circle is formed
- Cook the crepe like a standard pancake
-
Muscletech Protein Pancake @ bodybuilding.com (PDF)
(01/19)
- Ingredients
- 1 scoop MuscleTech Platinum 100% Iso-Zero Vanilla
- 2 tbsp Pumpkin puree
- 2 tbsp Almond flour
- 2 Egg whites
- 1/4 tsp Baking powder
- 1 tsp Coconut oil
- 1/4 tsp Vanilla extract
- 1 dash Pumpkin pie spice
- Stevia to taste
- Instructions
- Blend all ingredients, and cook as you would a traditional pancake
-
No Bender, No Worries (pancakes) @ bodybuilding.com
(01/19)
- 1 scoop of protein powder
- 2-3 egg whites
- 1/4 cup dry oatmeal
- Sweetener
-
Protein Pancake @ youtube.com (Lean Body Liftstyle; cook with lid on)
(01/19)
- Ingredients
- 300 ml liquid egg whites
- 2 scoops whey protein powder
- Instructions
- Shake for about two minutes
- Spray pan with oil
- Heat pan on medium heat
- Pour batter into pan
- Put lid on pan, and let it cook for about 2 minutes
- Flip pancake
- Put lid on pan, and cook for another 2 minutes
-
Protein Pancakes @ blogilates.com
(01/19)
-
Pre-Contest Protein Pancakes
(01/1)
- Ingredients
- 1 tbsp psyllium husk
- 1 scoop vanilla protein powder (met rx is the best!)
- 1 whole egg
- 1/4-1/3 cup water (or almond, soy, or regular milk – I used water
- Instructions
- Mix all in a bowl
- Spray pan lightly with PAM
- Make sure it’s on medium heat
- Pour batter into pan
- Flip when no longer runny (wait about 30-40 sec)
- Pumpkin Protein Pancake
- 1 scoop vanilla protein powder
- 4 tbsp canned pumpkin puree
- 1 tbsp ground flax seed
- 1/4 cup liquid egg whites
- 2 tbsp milk
- 1/2 tsp Stevia
- pinch of baking powder
- Dash of cinnamon
-
Whey Protein Strawberry Waffles @ myfitnesspal.com
(01/19)
- Ingredients
- 4 scoops whey protein powder
- 1 egg or 2 egg whites
- 1/2 cup water
- 1/4 tsp baking soda
- 1/4 tsp vanilla
- 1 tsp cinnamon
- Instructions
- Mix thoroughly
- Makes 2 waffles
-
Classic Waffles @ epicure.com
(01/19)
- Ingredients
- 2 cups (500 ml) all-purpose flour
- 3 Tbsp (45 ml) sugar
- 2 tsp (10 ml) Baking Powder
- 1 tsp (5 ml) baking soda
- 1/4 tsp (1.25 ml) Sea Salt (Grinder)
- 2 eggs
- 1 1/2 cup (375 ml) milk
- 1 tsp (5 ml) vanilla extract
- 1/4 cup (60 ml) vegetable oil, plus extra for brushing
- Directions
- Preheat oven to 425 deg F
- In a medium bowl, combine dry ingredients
- In a separate bowl, whisk eggs, milk, vanilla extract, and oil
- Slowly whisk wet ingredients into dry, until just combined
- Place Waffle Mold on Baking Sheet
- Lightly brush Waffle Mold with oil
- Pour approximately 1/4 C (60 ml) batter into each mold, filling all corners
- Bake 12–15 minutes, or until golden
- When cool to the touch, flip Waffle Mold over a platter, and gently remove waffles
- Repeat with remaining batter
-
Lekue Waffle Molds @ youtube.com (for sweet waffles)
(01/19)
- Ingredients
- 3 eggs
- 1 2/3 cup milk (14 fl oz, 410 ml)
- 2 cups flour (240 grams)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted (4 oz, 110 grams)
- 2 tbsp sugar
- Optional: 1 tsp vanilla extract and some cinnamon
- Directions
- In a large bowl, mix eggs, butter, milk, flour, salt, baking powder, and sugar
- Whisk until smooth
- Place the molds on baking sheets
- Fill the molds until the points are barely covered
- Put the molds into a 428 deg F oven (220 deg C)
- Bake for 8 minutes
- Remove the molds from the oven
- Dump the waffles UPSIDE DOWN on the baking sheet
- Put the baking sheets back into the oven
- Bake for another 5 minutes
- See lekueusa.com
(01/19)
-
Lekue Savory Waffles @ lekue.com
(01/19)
- Ingredients
- 3 eggs
- 14 fl oz milk (410 ml)
- 2 cups flour (240 g)
- 2 tsp baking powder
- 1/2 tsp salt
- 110 g butter
- 2 tbsp grated Parmesan cheese
- 1 tsp oregano
- 1/2 tsp sweet paprika
- Top them with: fresh spinach with crumbled goats’ cheese, cherry tomato slices
- Directions
- Same as for the sweet waffles
- Savory Salmon Waffle
- Ingredients
- 1/2 cup self raising gluten free flour
- 1/4 teaspoon baking soda
- 1/2 whisked egg
- 1/2 cup milk
- 1 tbsp veggie oil
- Directions
- Preheat the oven at 200 deg C (392 deg F)
- Combine all the ingredients and mix until a smooth batter -- a fork is just perfect
- Oil the silicone mold and fill with the batter 2/3 full
- Bake for 12-15 minutes, or until golden and crisp
- Notes
- Makes 4 waffles
- Serve with: smoked salmon, salt, peper, spring onions, dill and dairy spread
-
Easy Gluten Free Oat Waffles @ cookieandkate.com
(01/19)
- Ingredients
- 1 1/2 cups oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch of cinnamon, optional
- 3/4 cup room temperature milk of choice
- 1/4 cup + 1 tablespoon melted coconut oil or 5 tablespoons butter, melted
- 2 large eggs
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Directions
- In a large bowl, whisk together the dry ingredients
- In another bowl, whisk together the wet ingredients
- Pour the wet ingredients into the dry ingredients
- Stir with a big spoon until just combined
- Let the batter rest for 10 minutes
- Give the batter one more swirl with your spoon
- Pour batter into the waffle mold
-
Gluten Free Waffles @ it-takes-time.com
(01/19)
- Ingredients
- 8 eggs
- 1/2 cup coconut flour
- 1/4 cup butter or ghee (grass fed)
- 1/8 cup xylitol or stevia to taste
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- Directions
- Preheat oven to 375 degrees
- Place waffle molds on cookie sheet; set aside
- Blend all ingredients in blender or food processor till smooth
- Pour batter into molds
- Bake for 20-25 minutes until fork comes out clean
- Turn molds over onto cookie sheet
- If needed, bake for several more minutes on cookie sheet
-
Paleo Waffles @ theroastedroot.net
(01/19)
- Ingredients for Coconut Waffles (needs a lot of liquid)
- 4 eggs
- 3/4 cup almond milk
- 1/4 cup coconut flour
- 1/2 cup tapioca flour
- 1 tablespoon pure maple syrup
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Directions for Coconut Waffles
- Add all of the ingredients for the waffles to a blender and blend until smooth
- Allow batter to sit 5 minutes
- Ingredients for Almond Flour Waffles (needs less liquid)
- 1 cup blanched almond flour (or other nut flour)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (optional)
- 4 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons honey
-
Pumpkin Spice Waffles @ cookieandkate.com
(01/19)
- Ingredients
- 2 1/4 cups (200 grams) oat flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice or cloves
- 3 large eggs
- Scant 2/3 cup milk of choice (I used plain, unsweetened almond milk)
- Scant 1/2 cup melted coconut oil or 7 1/2 tablespoons butter, melted
- 1/2 cup (122 grams) packed pumpkin puree
- 3 tablespoons maple syrup
- 1 tablespoon vanilla extract
- Directions
- In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger,
nutmeg and all spice or cloves
- Whisk to combine
- In a medium mixing bowl, whisk the eggs
- Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract
- Whisk until the mixture is thoroughly blended
- Pour the liquid mixture into the oat flour mixture
- Stir with a big spoon until just combined (the batter will still be a little lumpy)
- Let the batter rest for 10 minutes so the oat flour has time to soak up some of the
moisture
- Once 10 minutes is up, give the batter one more, gentle swirl with your spoon
- The batter will be pretty thick, but don't worry!
-
Cinnamon Swirl Waffles @ meowbakelift.tumblr.com
(01/19)
- Ingredients
- 1/2 scoop of Cellucor Cinnamon Swirl Whey Protein
- 2 TBSP Organic Coconut Flour
- 2 1/2 TBSP Whole Grain Oat Flour
- 1/2 TSP Baking Powder
- 1/4 TSP Ground Cinnamon
- 2 Large Egg Whites
- 1/4 TSP Cinnamon Vanilla Liquid Stevia
- 1/3 Cup Milk
- Notes
-
Dark Chocolate Protein Waffles @ epicurious.com
(01/19)
- Ingredients
- 2 cups flour
- 2 scoops protein powder (I use Isobolic vanilla flavor)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 TBSP white sugar
- 1 egg
- 1/3 cup egg whites
- 3/4 cup milk
- 3/4 cup water
- 1 tsp vanilla
- 1/4 cup (60ml) coconut oil (heat to liquid before stirring in)
- 3 TBSP dark chocolate chips
- Directions
- Sift together all dry ingredients in a bowl and set aside
- Slowly blend together eggs, sugar, vanilla and heated coconut oil
- Add dry ingredients to egg mixture and mix well
- Slowly add milk and water whisking so there are no lumps
- Once everything is mixed stir in dark chocolate chips
- Pour into silicone waffle mold (approximately 1/4 cup per waffle)
- I heated about 1/8 cup of coconut oil and lightly basted them before baking to help
get a crispy outside
- Bake for 12-15 minutes until golden
- Notes
- High Protein, Low Carb Waffles
- Ingredients
- 3/4 scoop vanilla whey powder (6g carbs)
- 1 egg
- 1/3 tsp baking powder
- 2 TBS water
- 1 tsp oil
- Optional: a dash of vanilla and splenda if desired
- Directions
- Blend ingredients together until smooth using a fork
- Grease waffle maker and add to the HOT waffle griddle
- Close and cook as you would a regular waffle
-
Whey Protein Strawberry Waffles @ myfitnesspal.com
(01/19)
- Ingredients
- 4 scoops whey protein powder
- 1 egg or 2 egg whites
- 1/2 cup water
- 1/4 tsp baking soda
- 1/4 tsp vanilla
- 1 tsp cinnamon
- Directions
- Mix thoroughly; makes 2 waffles
-
Whey Protein Waffles @ busybuthealthy.com
(01/19)
- Ingredients
- 2 cups oat flour
- 2 Tbsp ground flax
- 3/4 cup whey protein
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp vanilla
- 2 cups milk (milk of choice)
- 1/2 cup liquid egg whites
- Directions
- In a bowl mix together oat flour, whey protein, flax, baking powder & cinnamon
- Mix until blended
- Add in wet ingredients (milk, vanilla, egg white) and mix until blended
- Allow batter to sit for 5 minutes (to thicken a bit)
- Cook on waffle maker until golden brown (about 5 minutes).
- When you want to re-heat them, just toss it in the toaster
-
Savory Cheezy Herbed Waffles @ kblog.lunchboxbunch.com
(01/19)
- Dry Ingredients
- 1 3/4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- Wet Ingredients
- 1/4 cup vegetable oil
- 1 Tbsp apple cider vinegar
- 1/3 cup liquid egg whites
- 1/2 cup non-dairy milk
- 1/2 cup water
- Fold-ins
- 1/2 cup vegan cheddar cheese (Daiya cheddar shreds)
- 1/2 cup onion, diced
- 2 Tbsp dried parsley flakes
- 2 Tbsp mixed herb blend – or use freshly chopped herbs (about 1/4 cup)
- 2 Tbsp nutritional yeast (optional)
- Directions
- Toss the dry ingredients
- Add in the wet ingredients, mix well
- Fold in the fold-ins
- Batter should be wet yet slightly thick and chunky
- Add a few spoonfuls of batter to a hot waffle iron
- Cook through
- Allow to cool a few minutes before serving
- Serve warm and crispy on the outside – chewy on inside
Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on January 13, 2019
URL: http://www.bonniehill.net/pages/lcmugcakes.html
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