Each waffle has 262 Calories, 11 grams protein, 4 grams fiber, and 21 grams fat. They are very filling! I like to fry an egg and put on top of a waffle with my Homemade Sugar Free Maple Syrup for breakfast or a light evening meal. The added egg brings the protein up to 17 grams! I usually have waffles in my freezer; just pop one in the toaster – it’s fast and filling!
Makes 10 (using 1/3 cup batter each)
1/2 cup Almond Milk
1/2 cup water
4 large eggs
4 Tbsp. butter – melted
1 teaspoon vanilla
1 1/2 c. almond flour
1/2 c. oat bran
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon Stevita Spoonable Granulated Stevia
4 Tbsp. ground flax-seed
Heat waffle iron. Mix liquid ingredients in large mixing bowl with large wire whisk. Mix dry ingredients in medium mixing bowl and add to liquid ingredients. Mix well. Batter will thicken as it sets. Pour batter onto waffle iron. My waffle iron requires about 1/2 cup batter per waffle. Cook until barely golden brown.
I freeze waffles, wrapping each in wax paper then put in gallon zip lock bag.
Makes about 12 ( 1/3 cup batter for each waffle)
In large bowl add:
2 large eggs, beaten
3 Tbsp. ground Flax Seed (I grind my own in a blender)
2 1/2 cups water
1 teaspoon vanilla
5 Tbsp. melted butter
1 teaspoon of salt
1/2 teaspoon powdered stevia
1 Tbsp. homemade corn-free baking powder
2 Tbsp. Tapioca Flour
Mix together with wire whisk and add:
1 1/4 cup oat flour
1 3/4 cup oat bran
The batter will thicken upon standing so if the batter is a bit thin, let it set for about 5 minutes. Don’t be tempted to add more flour because believe it or not it will thicken quite a lot! I use a 1/3 cup measuring cup to pour batter into waffle maker, no need to grease it.
We eat the waffles with lots of butter and my homemade sugar-free maple syrup.
I freeze the leftovers. Cool on wire rack completely and wrap each waffle in wax paper and put them in a gallon zip-lock bag. I fold the used wax paper sections and reuse next time. I put frozen waffles in the toaster and they do brown up some and are a bit crunchy. My husband loves his soft in the microwave on high for about 1 minute.
I invented this recipe because I was looking for a sugar-free maple syrup without all the additives and chemicals. This recipe is very simple to make. It doesn’t have that “artificial sweetener” taste.
In a small saucepan add:
1/3 cup Xylitol sweetener
Using 1/2 cup xylitol with no stevia tastes great, but use caution if you are a new user to Xylitol; some people can experience stomach upset and diarrhea at first because it is a sugar alcohol. Also note that some Xylitol is made from corn, although, I’ve recently found a product called Xyla that is made from Birch Bark.
1/4 teaspoon powdered stevia
*If you prefer to use sugar just use 1/2 cup sugar to 1/2 cup water.
1 teaspoon tapioca flour (or your choice thickener)
mix together and add:
3/4 cup water
1 teaspoon of Frontier Maple Flavoring (this brand does not have any sulfites)
1/8 teaspoon Real Salt
Heat to boiling on medium heat, stirring constantly. Once it is boiling it will thicken in just a few seconds to a maple syrup consistency. It’s important to pour into container immediately so syrup can begin to cool. Otherwise, it will continue to thicken too much. Enjoy!
I store in a small syrup pitcher in frig. covered with plastic wrap for several days.