Protein-Rich Hidden Veggie Waffles (vegan, low sugar, egg free, whole grain)

I recently started working with Julia Hincman-Francavilla at Newleaf Nutrition. As I have mentioned in previous posts, I have a few conditions (the famous triad of POCS, endometriosis, and hypothyroidism) that make gaining weight easy and losing weight hard. This has worsened post-partum, and my usual methods of eating healthily have not been working to lower my body fat. Julia is helping me stabilize my blood sugar and insulin levels–something I did not realize was an issue with those with the “triad”–through the addition of protein into my diet, so you’ll start seeing more protein-rich recipes here.

OK. Back to the recipe. Confession: I am still working on this recipe. I know, I know. I usually try to wait to put these up until I have all the kinks worked out. That being said, I want to save this recipe and I think it’s worth sharing.
These waffles are rich, crunchy, nutty, flavorful, and not too sweet. They have no processed sugar and are whole grain. They have good veggies and fruits “hidden” in them and are very high in protein. They can easily be made vegan and are low in carbohydrates. But, they are not pretty, and the recipe remains tricky so that they easily burn or fall apart. So, I will continue to update the recipe as I work it, and please, please comment below with any suggestions or tricks that helped.

Protein-Rich Hidden Veggie Waffles (vegan, low sugar, egg free, whole grain)

image1

Ingredients

Dry

1 cup ground walnuts (take two cups nuts, run in food processor until they are a meal)
1 1/2 cups whole wheat flour (or gluten free flour if you are up for experiementing, my Celiac friends)
3T vital wheat gluten
1T baking powder
1/2t salt

Wet

1 cup pureed raw mixed veggies and fruits (Grate 1 carrot, 1 apple, 1 zucchini. Puree in blender until smooth.)
1 cup whole fat yogurt (sub soy yogurt for vegan)
1T vanilla
2t cinnamon
1/2T fresh lemon zest
1/4 cup molasses
2 flax eggs (2T flax + 1/2C water, let stand for five minutes)

Instructions

  1. Preheat Waffle Iron to medium-low setting. Spray/grease liberally if not nonstick
  2. Prepare ingredients as directed in the ingredients list:
    • Make flax egg
    • Grate lemon zest
    • Grind nuts into a flour
    • Grate and puree fruits and veggies
    • Combine pureed fruits and veggies with yogurt, pulse through blender again if needed to make into a smooth consistency. If not quite 2 cups total liquid, add a little water
  3. Mix wet and dry ingredients separately:
    • Combine all Wet Ingredients in a separate bowl
    • Combine all Dry Ingredients in a separate bowl
  4. Combine Wet Ingredients into Dry Ingredients. Mix until just combined
  5. Add coconut oil, stir 3-5 times or until just mixed
  6. When Waffle Iron is to temperature, add half of mixture to waffle iron, spreading out with a spoon or spatula
    • Cook until Waffle Iron beeps, or until just cooked
    • Carefully remove waffles and transfer to 300 degree oven. They will be sticky. Go slowly and use a fork to gently tease them out if you are having difficulty
    • Cook for another 10 minutes in the oven or until crunchy on the outside but not burnt (the high fat content makes them burn easily)
  7. Serve warm with pureed berries, yogurt, peanut butter, lemon juice, or bananas
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5 Comments Add yours

  1. trimwithjenn says:

    Whoa those look amazing!

    Like

    1. CassaLaCassa says:

      Thanks! I thought they were super tasty, and my daughter is currently gobbling them down with some blueberry purée. ❤

      Liked by 1 person

    1. CassaLaCassa says:

      Thanks!

      Liked by 1 person

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