WAFFLES WITH BLUEBERRY SAUCE

WAFFLES WITH BLUEBERRY SAUCE

These waffles have a lovely taste and toast well in a pop-up toaster, if necessary. The juicy blueberries add a pop of flavor and topped with whipped cream or my Creme Fraiche, it makes a wonderful change of pace for breakfast or part of a brunch.

If you like you can use other berries in the sauce. These waffles could be called blueberry waffles on account of the generous amount of blueberries in the sauce. I used frozen unsweetened blueberries, but you can use fresh blueberries instead, if desired.

Typically, the waffles are ready when they are golden brown in color. These would make a great breakfast for mom on Mother's Day - ours in this country. Panama, is 8th of December and a National Holiday.

I have other nice waffle recipes, but since I always need new recipes, I made this one and was very pleased with it. Make sure you have a hot waffle iron before adding the waffle batter. I usually use a large spoon to scoop up the waffle batter and place in the waffle molds. This mixture could potentially make pancakes instead.

I think if these were made with flour, they would be very thick waffles. You would need to use 1/4 cup less flour in my opinion. Serve with blueberry sauce and a drizzle of sugarless maple syrup substitute.

INGREDIENTS:

2¹/₄cups Gluten-Free Bake Mix 2, (560 mL)

OR 2¹/₂cups Keto Bake Mix (625 mL)

2 tbsp allulose (30 mL)

2 tsp baking powder (10 mL)

¹/₂tsp salt (2 mL)

3 large eggs

1¹/₄cups cream/water mix (300 mL)

²/₃cup unsalted butter, melted (150 mL)

1 tsp vanilla extract (5 mL)

Blueberry Sauce:

1 cup water, divided (250 mL)

2 tsp cornstarch (10 mL)

4 cups frozen unsweetened blueberries (1 L)

Liquid sweetener to equal 1 cup (250 mL)

1 tbsp allulose (15 mL)

1 tsp blueberry extract, OR vanilla extract (5 mL)

INSTRUCTIONS:

Preheat waffle griddle. Spray griddle with nonstick cooking or grease with light olive oil for the first waffle only.

In large bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, allulose, baking powder and salt and stir well.

In medium bowl, whisk eggs, cream/water mix, melted butter and vanilla extract. Pour into a well in the dry ingredients and mix well. Allow to sit a few minutes.

Using about ¹/₄cup (60 mL) for each waffle mold, spread evenly so that no bare spots are visible. Once all molds are filled, close lid and cook about 4 minutes. Use the tip of a paring knife to lift one corner of a waffle and gently remove it. Repeat with the remaining waffle batter. Serve the waffles with blueberry sauce. You can toast the leftover waffles in a regular toaster.

Blueberry Sauce: In small bowl dissolve cornstarch in ¹/₄cup water (60 mL) and add to a saucepan along with remaining water and blueberries. Bring to a boil and mash the strawberries with a potato masher to release some of the juice. Add liquid sweetener, allulose and blueberry, OR vanilla extract. Continue to cook until thickened to your liking. If it becomes too thick, simply add a little more water.

Yield: 14 waffles

1 waffle

136.7 calories

4.8 g protein

8.2 g fat

1.4 g fiber

8.8 g net carbs