Almond Waffles With Raspberry Compote
These grain-free, sugar-free waffles are higher in protein and lower in carbohydrate than the average waffle so won’t cause blood sugar spikes.
Makes 4 waffles
4 large eggs
250ml nut milk
85g fine almond flour (use ground almonds if you can’t find almond flour)
55g coconut flour
1tsp baking powder
1/4 tsp salt
60ml melted butter or coconut butter
1 tsp vanilla extract
1 cup frozen raspberries or other berries
1 tsp xylitol
1 tsp arrowroot
6 tsp water
Preheat waffle machine to highest setting or heat a griddle pan to high temperature.
Place all the waffle ingredients in a blender and blend until well combined.
Pour batter into the waffle machine or griddle pan and cook until the light goes off or until well browned.
Meanwhile make the compote by placing the xylitol and frozen berries in a pan until thawed. Mix the arrowroot and water together then add to the berries and bring to the boil then simmer until thickened.
Serve the compote on the waffles with extra raspberries. Yoghurt or coconut yoghurt goes well with this too.