As you might have noticed I have been cooking up a lot of grain free dishes lately. It’s not because I have anything against grains, especially not whole grains filled with fibres, minerals and vitamins. I have just found that my body really prefers a diet rich in vegetables, nuts, dairy, protein and fat. And that is lower in fruit and grains and totally free of refined carbohydrates. Some of the most important changes I have felt on my body is that I do not get hungry in between my main meals, I do not get bloated and I have a steady blood sugar all day long. So I have tried to slowly adapt my basic diet a bit in order to gain these positive bodily changes on a regular basis. Still I do enjoy sweets, especially during the Holidays, and I love to eat out and enjoy all kinds of food as I always have. But in my everyday and my own kitchen I prefer to cook and eat as my body suggests I should.
Luckily I love to experiment and test new foods and cooking methods. I have already found my new favourite grain free recipes and shared some of them here as well, eg. Focaccia, Nut Bread, Granola and Cauliflower fritters. Now it was time to expand my breakfast repertoire for this new year. I remembered this amazing waffle recipe I tried in the fall. I love the fact that it is not only grain free but also filled with natural bio-available protein from dairy and eggs that keeps you full and happy the rest of the day.
Despite the fact that these waffles are both moist and filled with flavour, I still love to add additional creamy things on my waffles. Since jam is normally filled with both refined sugar and starch to add sweetness and texture I wanted to make my own jam free of these things. I used coconut sugar (or a granulated sugar substitute as sukrin gold) to sweeten the jam and to get that perfect creamy texture I added chia seeds. These seeds work as a sponge in the jam soaking all the excess juice from the berries and become these gel-like delicious seeds – absolutely perfect if you want the classic creamy texture of a jam.
If you are in for a more savoury breakfast you can just omit the sugar and spices in the batter and serve the waffles with ham, cheese, tomatoes etc. You can even use the waffles as a wrap and bring it for a delicious snack or lunch. The waffles are super easy to make since you simple blend all ingredients and if you do not have a waffle iron you can fry them on a pan and make pancakes instead.
I served the waffles with jam and yoghurt and a steaming cup of coffee. It was an absolutely delicious combination and it kept me full for several hours. Definitely a new breakfast to serve in this new year!
Grain free protein waffles with raspberry & chia jam
Serves 2 hungry persons
Grain free protein waffles (adapted from madbanditten)
Makes 6 whole waffles
1 cup cottage cheese (200 g)
1/3 cup + 2 Tbsp cream (100 ml) – You can use a low fat cream, e.g. coffee cream, as long as it is 100% natural with no added starch etc.
Zest from 1 organic lemon
2 Tbsp coconut sugar
1 tsp cardamom
1/2 tsp ground vanilla
2 Tbsp psyllium husk
Raspberry & chia jam
Makes 1 jar/ 1 cup
300 g raspberries, frozen are just fine
2-3 Tbsp coconut sugar
1 tsp ground vanilla
Juice from 1/2 lemon
2 Tbsp water
1 tsp chia seeds
Combine all ingredients for the jam in a pot. Bring to a boil, reduce to a simmer and cook for approximately 10 minutes. Blend or mash the berries. When cooled a bit add chia seeds and stir. Pour the jam into a jar and store in the fridge.
Make the waffles by blending all ingredients. Let the dough sit for 15-20 min until it has become very thick. Heat the waffle iron to medium heat and spoon in the batter (around 2 Tbsp pr. waffle). You do not need to grease the waffle iron since the batter has enough fat on its own. Bake each waffle for 2-3 min.
Serve the waffles with the jam and a dollop of creme fraiche, yoghurt or whipped cream.