Friday, November 16, 2012

LOW CARB - GLUTEN FREE WAFFLES

Wow I have really neglected my poor little food blog! Shame on me! I find it ironic though, that my last post back in February was also a waffle recipe! This one is totally different, although very tasty! (Not the greatest food pic I've taken though - Ugh)  I have always tried not to "overdo" it in the cooking and baking department here at home since my husband is diabetic. Many of the luscious recipes you see on here were made for a church fellowship or for dinner guests that we had in our home. Recently though, it is my undying quest to see my hubby be totally insulin free - no more shots. 9/10 of that is going to be done through our diet. Although I titled this "Low Carb - Gluten Free" I'm not totally beating the gluten free drum just yet. The idea was just recently introduced to us as a possible help with several health issues. But since one of the health issues we are dealing with is diabetes, I also have to consider carb intake. So for me to replace regular carbs with gluten free carbs really doesn't help the sugar reading. It is just easier for us to go w/out certain things like bread, pasta & desserts. Every once in a while though you find a golden nugget. That's what this little recipe is. The first time I made it I used a small, individual size omelette pan. It worked fine that way, to make the mix into pancakes. This morning I made fluffly, golden brown, belgian waffles for our grandchildren for breakfast. Hubby came into the kitchen and said, "Man what I wouldn't give to have one of those for breakfast!!" So I got to thinking ..... Hmmm... I'll bet I could cook my cream cheese pancakes in the waffle iron. But they needed a little tweaking to make them puffier - so I added the baking powder. Also the cinnamon. As best I could figure, I believe they are about 2 or 2.5 carbs each. If you are doing low carb or gluten free, I dare you to give these a try! You will be pleasantly surprised. I promise!

LOW CARB - GLUTEN FREE WAFFLES
Yield: 2 waffles

4 oz cream cheese
4 eggs
1 tsp vanilla
1/4 tsp cinnamon (or to taste)
2 tsp Splenda (or sweetener of your choice)
1 tsp. baking powder

Heat Belgian waffle iron until it reads "ready." While it's heating, combine all ingredients in blender, magic bullet or food processor. They all work fine. Blend on high until the batter is smooth and cream cheese is completely blended in. Spritz waffle iron with spray of your choice or basted with butter. Pour half of the batter into the waffle iron and cook for 2 - 3 minutes or until light golden brown. Repeat with remaining batter. Serve with butter and if you desire - sugar free syrup. These are also VERY delicious with fresh fruit and whipped cream or butter & powdered sugar on them! Depends on how many carbs you want to add.

* You may want to have a paper towel under your waffle iron to catch drips. My first one squeezed out the side and ran onto the cupboard and made a mess.




8 comments:

Tari said...

Welcome back! I check your blog periodically to see if you've posted something new! :) Glad to see your post, a novel one too. I'm also glad to see you're adapting to helping your husband with your cooking what love. Thanks for inspiring a young pastor's wife.

Tori said...

Wow, this looks like a great recipe. Think I may try it.

Starr said...

Thanks Tari! Since we've been eating low carb - GF, hubby has dropped 20 lbs and is off his insulin. I am so thrilled for him! I'm constantly on the lookout for interesting recipes that we both can enjoy and this is certainly one of them!

Starr said...

And thank you for stopping by Tori! I promise you won't be disappointed by this waffle. I was surprised the first time I tried it! Now we eat them just about every day!

Sheril Chipman said...

Thanks Starr for inviting me to your cooking blog. Looking forward to seeing some of your wonderful recipes. I

Anonymous said...

Made these today! Awesome!

Anonymous said...

These came out super thin and flat for me. The flavor was good though. After the first waffle, I dumped in some almond meal I had (maybe 1/2 c) to the remaining batter, and those had a better shape to them.

Starr said...

I'm so sorry your waffles didn't turn out like you expected. They are slightly different in texture compared to a regular waffle. But remember, these have no flour so they will be slightly thinner. I've never had a problem with mine rising in the waffle maker though. I beat my eggs til they are nice and frothy and don't forget to add the baking powder! I too, have occasionally added the almond meal to them, but we don't like the way it changes the flavor of the waffle. If you like the flavor though, go for it!! It's a good way to give them a boost in texture.