Forget pre-packaged energy waffles. Make your own with this recipe from Feed Zone Portables. When it comes to waffle toppings, the sky – and your imagination – are the limit.
Republished with permissions from Feed Zone Portables Cookbook, written by Skratch Labs founder, Dr. Allen Lim and Chef Biju Thomas.
- 1 cup coarse gluten-free bread crumbs
- ½ cup white rice flour
- ¼ cup ground almonds
- pinch of ground nutmeg
- 1 tablespoon brown sugar
- 2 eggs, lightly beaten
- ¼ cup almond milk
- 1 large ripe banana
Heat the waffle iron.
Place the dry ingredients in a food processor and pulse quickly to combine.
In a small bowl or measuring cup, combine the eggs and almond milk and stir briskly. Pour this into the food processor, add the banana, and pulse. Batter should be smooth and somewhat dense.
Pour enough batter into each waffle form to nearly fill all the squares (the batter will expand when pressed). Cook until the outside of the waffle feels crisp. Repeat, using the remaining batter.
Makes 4 large waffles. Cut each waffle into quarters and top with your favorite spread(s) to make 8 mini waffle sandwiches. Let cool before wrapping.
In a recipe like this one, Gluten-free bread shortcuts some of the extra flours and makes for a unique texture. The water content of bread is somewhat lower than other carbs, though 43 percent is still well above pre-packaged foods.
PER SERVING › Energy 112 cal, Fat 3 g, Sodium 60 mg, Carbs 17 g, Fiber 1 g, Protein 4 g, Water 43%