Gluten-Free Fresh Strawberry Waffles Recipe
Gluten-Free Fresh Strawberry Waffles Recipe is made with chunks of strawberries and some puree. Perfect for breakfast, dinner, or as a dessert
Servings 5 servings
Calories 173kcal
Equipment
Ingredients
- 2 1/4 cup fresh strawberries
- 1/4 cup monk fruit
- 1 tsp powdered vanilla monk fruit sweetener
- 1 tsp lemon zest
- 1 1/2 tsp lemon juice
- 1/2 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 cup cassava flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 egg yolks
- 2 egg whites
Instructions
- First, wash, drain, dry, and cut strawberries in half.2 1/4 cup fresh strawberries
- Second place strawberries in a high-speed blender or food processor and blend on high until liquified.
- Next add monk fruit sweetener, powdered vanilla monk fruit sweetener, lemon zest, and lemon juice to the strawberries and process for a few seconds.1/4 cup monk fruit, 1 tsp lemon zest, 1 1/2 tsp lemon juice, 1 tsp powdered vanilla monk fruit sweetener
- Finally, allow strawberries to macerate by setting aside.
- Next, combine almond flour, cassava flour, baking powder, and baking soda and stir together.
- Beat egg whites until stiff peaks form and set aside.
- Finally, continue to mix together strawberry puree and egg yolks until thoroughly combined.
- Next, add in half of the flour mixture to the strawberry mixture.
- Scrape down the sides of the bowl and mix together before adding any more flour.
- Finally, blend in the remaining flour mixture and scrape down the sides until thoroughly combined.
- Next, fold in the egg whites into the egg mixture.
- Fold from the bottom up.
- Continue to fold in the egg whites until they are incorporated.
- Lastly, heat waffle iron.
- Once waffle iron is hot add a small amount of oil to the waffle maker.
- Add about 1/4 cup of batter and cook your waffles one at a time until cooked through and crispy
- Approximately 1-2 minutes of cook time.
- In conclusion, this batter makes approximately 5 waffles which feed my family of 4.
- All in all, this batter can be made ahead of time and stored in the fridge for several days before using.
Notes
| Nutrition Facts | |
|---|---|
| Servings 5.0 | |
| Amount Per Serving | |
| Calories 173 | |
| % Daily Value * | |
| Total Fat 10 g | 16 % |
| Saturated Fat 1 g | 6 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 74 mg | 25 % |
| Sodium 335 mg | 14 % |
| Potassium 51 mg | 1 % |
| Total Carbohydrate 18 g | 6 % |
| Dietary Fiber 3 g | 14 % |
| Sugars 3 g | |
| Protein 6 g | 13 % |
| Vitamin A | 2 % |
| Vitamin C | 55 % |
| Calcium | 6 % |
| Iron | 9 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 5servings | Calories: 173kcal | Carbohydrates: 18g | Protein: 3g