Sunday, December 15, 2013

Lower Carb Gingerbread Waffles

Sometimes the Internet can make a person feel like a stalker.  I follow Maya from the Alaska from Scratch blog in Pinterest and Instagram, and often see pictures of recipes before they end up on the blog.  (By the way, she also posts the most beautiful pictures of the Alaskan wilderness in Instagram, just breathtaking.)

I had seen the idea of gingerbread waffles and eagerly awaited the recipe, wondering if I could adapt it all all to be lower carb.  Notice that I said lower, not low, because I didn't think it could be gingerbread if I omitted the molasses; nut flours still have carbs albeit it more protein. 

The recipe of what I came up with is below.  If I did it again, I'd probably use less liquid so I didn't have to use coconut flour at all, something I added at the end of mixing everything together and having too thin of a batter.  Still, the flavor of gingerbread is strong in this waffle, and it is a delicious and almost-healthy breakfast recipe for the holiday season.

Lower-Carb Gingerbread Waffles
(Based on the recipe for Gingerbread Waffles on the Alaska from Scratch blog)

  • 2 cups nut flour (almond, hazelnut, etc.)
  • 1/3 cup coconut flour
  • 1 Splenda packet or 2 Tbsp sugar-free gingerbread syrup (if using syrup, add with wet ingredients)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 4 eggs
  • 6 tablespoons butter, melted
  • 1 cup milk 
  • ½ cup plain Greek yogurt or sour cream
  • 3 tablespoons molasses
  1. Preheat a waffle iron and prepare as directed.
  2. In a large mixing bowl, stir together the flours, Splenda, baking powder, baking soda, salt, and spices. In a smaller bowl, whisk together the eggs, butter, milk, yogurt or cream cheese, and molasses. Pour the wet ingredients into the dry ingredients and whisk until completely incorporated.
  3. Fill your waffle iron with batter according to the manufacturer's instructions. Cook until crisp and browned. Serve immediately. Repeat with remaining batter.

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