But, I don’t like the spike in blood sugar and the cravings I get after eating them. Even the gluten free flour waffles I’ve made in the past left me feeling a bit woosey within an hour of eating them.
So, I was craving a good waffle and decided I needed to develop a better one. I used a few of my gluten free recipe books and my paleo cookbook to come up with one that I absolutely loved. I felt full after eating them and I had sustained energy with no lingering cravings.
The buckwheat has compounds such as rutin which are helpful in maintaining an even blood glucose level after eating.
I grew up eating waffles with cheese melted in them. Yes, that sounds weird to most, but it gives the best flavor as you have the combination of sweet and savory. I think it comes from our Dutch ancestors as they combine pancakes with cheese and meat. My father said his father made them that way and he has no idea where he learned it from. So enjoy my family tradition and add some cheese to your waffles (or pancakes).
I like a good sharp cheddar. I also like it because it adds a bit more protein to the meal and helps with insulin response and blood sugar levels.
Once the waffles are finished cooking, open the iron and place a few slices of your favorite cheese on one half. Then take the other half and fold it over the cheese. Then close the waffle iron and let it sit for a minute or two while the cheese melts. Trust me, you’ll love them this way.
[tweetthis]Carbs for breakfast can speed up your metabolism if they are eaten with the right combo of protein.[/tweetthis]
If you’re a fan of waffles, or pancakes, give this a try and I would love to know what you think of it. Bon appetit!
Gluten Free Buckwheat Waffles
Dry ingredients:
1 1/2 cups buckwheat flour
1/3 cup coconut flour
1/4 cup almond meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
dash cinnamon
dash nutmeg
Wet ingredients:
2 Tbsp ground chia seeds
1/4 cup hot water
1 mashed banana
1 1/2 cups almond milk
2 Tbsp melted coconut oil
1 Tbsp maple syrup (the real stuff)
1 egg
Heat the waffle iron and spray with coconut oil.
Whisk together all the dry ingredients. In a separate bowl whisk the egg and add all the ingredients except the water and chia seeds. In a small bowl whisk the hot water and chia seeds, then add to the wet ingredients. Whisk the wet ingredients until everything is thoroughly incorporated. Add the wet ingredients to the dry and use a hand mixer to blend. If the batter is too think, add a bit more milk until you’ve got a good consistency.
Add the batter the the hot waffle iron gently spreading the mixture around the whole surface. These waffles don’t spread like regular batter so you’ll need to do it in advance. Also, these will take longer to cook, more like 10 minutes rather than 5. Be patient and let them cook through.
Makes about 4 waffles. Enjoy!
