Charlene did it again! These THM crossover waffles are truly the best I’ve ever had, combine that with the knowing they are healthy and it doesn’t get any better! (Maybe its just me, but somehow knowing its made with healthy stuff, liberates me to that second waffle.) This recipe is a must try. The fun thing with waffles is that you can add so many different toppings so they never get old. That’s why a second one is totally in order! Here Charlene has her lemon curd and raspberry sauce as toppings.
I think we need to have a waffle party some day! =) Wouldn’t that be a blast? I can just picture a buffet line filled with fresh fruits, creams, and sauces… and I can smell the waffles! (And almost hear the laughter of good friends after Janelle just told a good joke.) Okay, maybe I’m really hungry! LOL. But I WILL add that to my bucket list.
The other great thing about this recipe is that you soak the oat flour and milk overnight… making it super quick in the morning to go from batter-to-iron-to-mouth! The faster the better. But keep it in that order please.
Charlene's Healthy Waffles
- 2 cups oats
- 2 cups milk or almond milk
- 1/2 cup butter
- 2 eggs (separated)
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 tbsp sweetener
- Grind oats in blender until reaches fine flour. Put in mixing bowl with milk overnight.
- In morning, whip butter till white and fluffy. Stir in milk/flour mixture.
- In separate bowl, whip egg whites until peaks form. Add to waffle mixture and gently stir in remaining ingredients including the egg yolks.
- And you know how to do it from there! Heat your waffle iron and place batter inside. Wait a few minutes and ooo-lala! You’ve got waffles! But don’t be boring and eat it plain (even though they’re good that way too!) ….there are way too many delicious combinations to top it off with! Below are the lemon filling and raspberry sauce recipes that are pictured.
- 1/2 cup lemon juice
- 6 egg yolks
- 1/2 cup sweetener (xylitol, stevia)
- pinch sea salt
- 4 tbsp butter
- 3/4 cup heavy whipping cream
- Place lemon juice, egg yolks, sweetener, and salt in saucepan and place over medium heat. Cook until thickened, whisking constantly. Remove from heat and add butter. Cover with plastic wrap and cool in fridge.
- Whip heavy whipping cream and add to cooled lemon curd. (Adjust sweetness to your liking!)
- 2 cups frozen raspberries
- 1 1/2 cups water
- Place in small saucepan. Simmer 10-15 min. Strain and discard seeds. Put back into pot and bring to boil. Add 1 1/2 tsp Glucomannan and 1 tsp unflavored gelatin.
- Remove from heat and sweeten to taste. (stevia, xylitol, or erythritol) Cool.