Coconut flour flaxseed waffles
If you have a waffle maker, then it’s time to get it out of the cupboard because these coconut flour flaxseed waffles are delicious, self-paired to give optimal blood glucose levels and they are really filling.
My mini waffle maker makes 4 inch (10cm) fairly thin waffles. From this recipe I was able to make 7 waffles. The batter takes only minutes to make, but needs to sit for 5 minutes to thicken slightly and then the waffles take 5 minutes to cook, obviously this will be much faster if you have a regular sized waffle maker as I can only make one small waffle at a time.
I make my waffles the night before and then pop them in the toaster in the morning to heat and to crisp up slightly. Therefore these make for a great quick but filling breakfast alternative to toast!
This recipe uses coconut flour. Coconut flour cannot be substituted for other types of flours as it works very differently as it absorbs so much liquid, however with a good recipe it can create a fantastic low carb fluffy and soft batter for baking.
Coconut flour is sold in most larger supermarkets or in health food stores. It can also be bought online from the likes of Amazon. Keep your eyes peeled in shops as it is often available at very reasonable prices. This coconut flour is from
Aldi as a special buy at just £1.49 300g bag and whenever I see it available I stock up my supplies.
*Please note, Aldi also sell coconut sugar alongside this coconut flour. Coconut sugar is still high in natural sugars and spikes blood glucose levels just like normal cane sugar and therefore is not something I recommend for use in GD recipes.
Coconut flour flaxseed waffles
Equipment
- waffle maker
Ingredients
- 3 tbsp coconut flour
- 2 tsp ground flaxseed
- ½ tsp baking powder
- ¼ tsp xanthan gum
- 1 tbsp xylitol or erythritol sweetener
- 2 tbsp butter (or coconut oil) melted
- 60 grams buttermilk (or sour cream, Greek yogurt, or coconut yogurt with a squeeze of lemon juice)
- 60 grams cream cheese softened to room temperature
- 3 large eggs
- ½ tsp vanilla extract (optional)
- 1 tsp butter for greasing
Instructions
- Put the waffle maker on to heat
- Add all the ingredients into a blender, or add to a bowl and whisk until fully combined, then allow to sit for at least 5 minutes to thicken slightly
- Carefully brush butter onto the hot waffle maker plates
- Pour enough batter into the waffle maker to just fill the plate and use a spatula to spread to the edges, then close the lid and cook for 5 minutes or until steam stops escaping the edges of the waffle maker
- Carefully remove the waffle and place on some baking parchment paper. If you have a mini waffle maker like mine and you are making waffles to eat straight away, place them on an ovenproof plate in a warm oven as each waffle takes 5 minutes to cook. If making ahead of time, stack them on layers of parchment paper to be stored and then pop in the toaster to lightly toast before serving
Notes
The brand of erythritol I use is NKD Living powdered erythritol, however you can use xylitol if you prefer. If you suffer with IBS you may find that you need to use erythritol instead of xylitol as it may trigger gastric symptoms.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used but may raise blood glucose levels and leave a bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Nutritional Information is based on per 4″ (10cm) thin waffle and this recipe yields 7 waffles of this size. This nutritional info. does not include any toppings.
