I am finally developing some recipes that my son and husband will eat. It definitely helps when I’m not having to cook two meals simultaneously! Here’s a basic recipe for waffles that has been pretty flexible. So far I’ve made it with two different combinations of flour blends, oils, and sweeteners:
- Phase 1 = buckwheat & quinoa flour, ghee, beet sugar
- Phase 2 = barley & rye flour, extra light olive oil, maple syrup
If you use barley & rye flours, be sure to set your waffle maker on a higher setting because they stay wet longer than when cooking with wheat flour.
- 1/2 baked sweet potato (cold left-overs work great)
- filtered water
- 2 eggs, beaten
- juice of 1/2 lemon
- 3 T. allowed oil
- 2 t. allowed sweetener
- 1/2 t. salt
- 1 c. allowed flour #1
- 1/2 c. allowed flour #2
- 1 t. baking soda
- In a large (6 or 8 cup) measuring bowl, mash sweet potato with a fork. Add enough water to make 1.5 cups. Mix the water and sweet potato together with the fork.
- Add the eggs and lemon juice. Stir.
- Before adding anything else to the mix, plug in your waffle iron to preheat it.
- Add oil, sweetener, and salt to the mix. Stir.
- Add both flours and baking soda. Stir.
- Add additional water as needed for batter to be pourable, but not too thin.
- Ladle the batter onto the waffle iron and cook. Waffles should be crisp on the outside, but not rock-hard.
- Top the waffles with anything you’re allowed to have. (I’ve even used these as sandwich bread.) Make the waffles more enjoyable for non-LEAPers by providing their favorite toppings.
- Leftover waffles can be stored in the fridge or freezer and then reheated in a toaster.
- Makes 8-10 medium-sized round waffles.