LEAP Waffles

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.

Mmmm. Waffles:-)

Mmmm. Waffles:-)

Ingredients:

  • 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

Directions:

  1. 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.
  2. Add the eggs and lemon juice. Stir.
  3. Before adding anything else to the mix, plug in your waffle iron to preheat it.
  4. Add oil, sweetener, and salt to the mix. Stir.
  5. Add both flours and baking soda. Stir.
  6. Add additional water as needed for batter to be pourable, but not too thin.
  7. Ladle the batter onto the waffle iron and cook. Waffles should be crisp on the outside, but not rock-hard.
  8. 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.
  9. Leftover waffles can be stored in the fridge or freezer and then reheated in a toaster.
  10. Makes 8-10 medium-sized round waffles.
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