For my second column on Easy Eats Magazine, I decided to tackle breakfast. And I wanted it to be something the whole family would enjoy, which meant going gluten-free AND low carb. We all love waffles, and they always feel like a treat. Plus the leftovers are easy to freeze for future breakfasts.
My kids are creatures of habit. Left to their own devices, they would eat the same thing for breakfast, day in and day out. For my son, it would be all manners of cereal. For my two daughters, it would be toast with peanut butter. Day in and day out. I am up against some time-honored breakfast foods if I am trying to get them to be more gluten-free. I suppose I could simply go out and buy gluten-free bread and gluten-free cereal to replace the conventional versions, but where’s the fun in that? I like a challenge, and I like enticing them away from their gluten-filled favorites with breakfast items that seem like special treats, but are actually much healthier than any breads or cereals. If I can sneak some extra nutrients in there, more power to me.
My children are equally predictable on the rare occasion that we go out for breakfast. Their choice almost inevitably falls to either pancakes (preferably Mickey Mouse shaped) or waffles, with a side of bacon. The bacon I don’t mind, but now that I understand the dangers of a sugar- and gluten-filled diet, I can’t help but shudder inwardly at those heavy rounds of fried flour. I remember how, as a kid, I thought pancakes and waffles the ultimate in breakfast food, but I always felt uncomfortably full after eating them. Given that going out for breakfast is a special thing, I don’t override their choices. But I do take inspiration from the fact that they love pancakes and waffles so much.
This recipe and article originally appeared on Easy Eats Gluten Free Magazine. However, the magazine appears to be defunct and as a courtesy to you, I have republished the recipe here. I am no longer exactly sure how many servings the recipe made, so 6 to 8 is an estimate.
Blueberry Coconut Waffles – Low Carb and Gluten-Free
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup finely shredded coconut, unsweetened
- 2 tbsp granulated erythritol (or sugar)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 5 large eggs, lightly beaten
- 1/4 cup coconut oil, melted
- 1/4 cup milk or almond milk
- 3/4 cup frozen blueberries
- Coconut oil for the waffle iron
- Preheat waffle iron. Preheat oven to 200F and place a metal cooling rack over a large baking sheet.
- In large bowl, whisk together the coconut flour, almond flour, shredded coconut, erythritol, baking powder and salt. Stir in eggs, melted coconut oil and milk. Carefully fold in blueberries.
- Once waffle iron is hot, grease generously with coconut oil and then spoon about ¼ of the batter into the hot iron. Spread evenly over iron with back of a spoon. Cook 4 to 5 minutes, or until golden brown.
- Once cooked, transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
Serves 6 to 8. For 8 servings, each has 7.41 g of carbs and 3.41 g of fiber. Total NET CARBS = 4 g.
Food energy: 199kcal Saturated fatty acids: 12.22g Total fat: 16.50g Calories from fat: 148 Cholesterol: 116mg Carbohydrate, by difference: 7.41g Total dietary fiber: 3.41g Protein: 5.79g Sodium: 237mg