Buckwheat Almond Waffles with Fresh Berries

Waffling about what to make for that special breakfast or maybe a healthy dessert? Waffles are a good choice. I mean who doesn’t like waffles, especially Belgium style waffles? Topped with almond butter and honey-laced fresh berries these are sure to please all members of the family.

ONWARD:

Belgium buttermilk waffles are tasty but unfortunately, they generally are made with white all-purpose flour which make them not so healthy. You see, white flour is like refined sugar in the way that your body responds to a sugar high followed by a sugar crash. So, to make the waffles healthier I have used buckwheat and almond flours in this recipe. Buckwheat is high in protein, containing all eight amino acids our bodies need. Almond flour is also high in protein. Both flours are gluten-free. So, no sugar highs and sugar crashes here. This recipe does contain a small amount of honey but is offset by the amount of fiber and protein in the recipe. The best part of this recipe is that it tastes delicious and is candy to the eye.

Make the whole recipe and freeze the extra waffles individually well wrapped. Then pop them into the toaster for a quick morning breakfast. That is if there are extra waffles.

SKIP TO THE END FOR A PRINTABLE RECIPE

12 Belgium-size waffles (2 waffles per serving)

I buy a small amount of buckwheat flour from the bulk grocer section.

INGREDIENTS:

3 cups mixed fresh berries (blueberries, raspberries, blackberries), rinsed

2 tablespoons local honey

1 cup almond flour

1 ½ cups buckwheat flour

3 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

3 eggs, at room temperature, separated

2 tablespoons honey

1 teaspoon vanilla extract

1 ½ cup buttermilk, Bulgarian-style, 3.5% milk fat

¼ cup butter or coconut oil, melted

oil for the waffle maker

6 tablespoons almond butter (optional)

DIRECTIONS:

1. Toss the berries with the honey. Set aside.

2. In a large mixing bowl, whisk together the almond flour, buckwheat flour, baking powder, baking soda, and salt. Set aside.

3. In another mixing bowl whip together the egg yolks, honey, vanilla, buttermilk, and melted butter.

4. Stir the wet ingredients into the dry ingredients until combined.

5. Preheat a waffle maker according to manufacturer’s directions. Preheat an oven to 200°F for holding cooked waffles hot.

6. Whip the egg white until it forms soft peaks. Gently fold it into the batter.

Gently fold whipped egg whites into the batter.

7. Brush or spray the waffle maker with oil. Spoon the batter into the waffle iron or according to the manufacturer’s directions. With a heat-resistant oil coated spatula smooth the batter to all corners of the waffle maker. Cook for about three to four minutes until browned. At this point cooked waffles may be held in a 200°F oven until all the waffles are cooked.

8. Top each waffle with the optional tablespoon almond butter and one-sixth of the honeyed berries. Serve immediately.

Yield: 12 waffles (2 waffles per serving)Author: chefsharingthetable.com