When my husband and I were first married, we used to enjoy going out for Sunday breakfast. I would always start with a large orange juice and coffee, extra light, extra sugar. Belgium waffles with real maple syrup and whipped cream was my main course. We would then make our way to 11:00 Mass. A couple times after a breakfast like this, I would literally pass-out in church. I thought I had some strange disease that the doctors couldn’t figure out, but it wasn’t an exotic illness. I now know it was just hypoglycemia, caused my then undiagnosed PCOS and the sugary breakfast.
I have found a way to include all my old favorites, including waffles, in my diet with just a few tweaks to the recipe. I share many of my modified favorites in my Seasonal Meal Plans. These waffles are a delicious addition to your spring breakfast table, but take care to eat them in a balanced way. Pay attention to the portion size.
Cinnamon Waffles with Strawberries and Coconut Cream
Makes 8 servings
1 1/2 cups gluten-free all purpose flour (I use Trader Joe’s)
3/4 cup coconut flour
3/4 cup almond flour
2 tsp. baking powder
2 T coconut sugar
3 tsp. cinnamon
1 1/2 cups coconut or almond milk
3 T expeller-pressed organic canola oil
2 tsp. vanilla
1 lb. sliced strawberries
nutmeg to garnish
Combine gluten-free flour through cinnamon until well mixed . Whisk wet ingredients together. Add wet ingredients to dry and whisk together until slightly lumpy. Pour batter into heated waffle iron and cook according to directions. I like to cook them on the crispy side. Top with sliced strawberries, a dollop of coconut cream and a sprinkle of nutmeg to garnish.
1 14oz. can full-fat coconut milk
1-2 T maple syrup
1 T cornstarch or arrowroot
1 tsp. vanilla extract
Place an unopened can of full-fat coconut milk in fridge . Open the can, drain the liquid and scoop out the solid cream that has risen to the top. With an electric hand mixer, whip cream, honey, cornstarch and vanilla extract to desired consistency.