Sweet low carb waffles that taste like cake, paired with sugar-free strawberry rhubarb sauce. A perfect Mother’s Day brunch recipe. This post is sponsored by Safest Choice Eggs.
Waffles might just be my ultimate breakfast food. I loved them growing up and always ordered them when we went out for breakfast. The frozen, pre-packaged kind I could do without, but the crisp Belgian waffles from a restaurant kitchen made me wiggle with joy. I loved slathering them with butter and watching the syrup pool in the little square cavities. It always felt like such a special meal, and one best saved for special occasions like breakfasts out with family or friends.
But these days, I love making waffles at home. In part because no restaurant is going to be able to serve me a waffle that would meet my dietary needs, so it’s up to me to make that happen. And in part because I have a really great waffle iron that cooks them perfectly every time and is so non-stick, the waffles practically jump right out of it. And in part because my kids love them and I love knowing I am feeding them a treat that is secretly pretty darn healthy.
I’ve been experimenting with different waffle flavours and ingredient combinations. I call these ones “Vanilla Cake Waffles” because they really do taste like vanilla cake. They are actually really good on their own, with perhaps just a little butter. But with Mother’s Day approaching, and with rhubarb season in full swing, I decided to make a lovely fruity sauce with strawberries and my beloved rhubarb. And oh my, it was the perfect topping to these vanilla-flavoured waffles.
I also made these waffles with Safest Choice Eggs. It’s funny because I always feel like I should showcase the pasteurized eggs with something that is half raw, since Safest Choice are perfect for undercooked egg recipes. But the truth is that they cook and bake identically to un-pasteurized eggs and that in itself is a great quality. You can purchase them for your undercooked recipes and use them in your fully cooked recipes as well, all without worry that you will end up with salmonella. And in this waffle recipe, you beat the egg whites separately to help make the waffles light and fluffy. Safest Choice egg whites DO beat up very nicely, but the trick is to make sure they are room temperature and not straight from the fridge. Remember that!
Disclosure: This post is sponsored by Safest Choice Eggs. All recipes, photography, thoughts, opinions, random tangents and incoherent ramblings are my own.
Vanilla Cake Waffles with Strawberry Rhubarb Sauce
Strawberry Rhubarb Sauce:
- 2 cups chopped rhubarb
- 1 cup chopped strawberries
- 1/4 cup powdered Swerve Sweetener
- 1/4 cup water
Strawberry Rhubarb Sauce:
- Combine rhubarb, strawberries, sweetener and water in a medium saucepan over medium heat.
- Bring to a boil and then simmer 5 to 8 minutes, or until fruit is soft enough to mash with the back of a wooden.
- Mash fruit and stir until well combined.
Vanilla Cake Waffles:
- Preheat a waffle iron and grease if necessary (I have the Calphalon No Peek Waffle Iron and it is so non-stick, I don't need to grease it!)
- In a large bowl, whisk together almond flour, coconut flour, vanilla whey, sweetener and baking powder.
- Add egg yolks, almond milk, coconut oil and stevia extract and stir until well combined.
- Meanwhile, beat egg whites with a pinch of salt until they hold stiff peaks.
- Gently fold whites into almond flour mixture.
- Using about 1/4 cup of batter at a time, fill waffle irony quarters and spread around to cover surface of iron.
- Close waffle iron and let cook until golden brown.
- Repeat with remaining waffle batter.
- Serve waffles with butter and strawberry rhubarb sauce.