Breakfast Time …. Part 4

It’s kind of funny, but actually breakfast was never my “favorite meal of the day”.  Growing up I rarely ate breakfast and it carried into my early adulthood. That was until I went to Bastyr University to study nutrition. I learned the value of eating in the mornings but I still had to work really hard on my metabolism so that I would be hungry in the morning.  I am not as good as my husband who can wake up at any time and be ready to eat breakfast, but I will say that almost everyday I wake up with a small pang of hunger.

Breakfast is still not my favorite meal of the day.  I like breakfast foods, but not really early in the morning.  I like omelets but I would prefer to eat them at 10am rather than 7am.  Most days I don’t eat breakfast food but prefer to eat soup or leftovers, especially when I am at work.  However, for the past several months, Sundays have been my day to make waffles.  I am kind of obsessed with them honestly.  I keep trying all different kinds – always gluten free – coconut flour, almond flour, rice flour, bean flours …. you name it.  It’s been fun.  Here is the recipe for my latest waffle – I hope you will enjoy them as much as me!

waffles

Healthy Oatmeal-Nut Waffles

2 c. milk (cow,almond,soy,etc.)

4 eggs

1 ½ c. almond flour

4-5 Tbs. coconut flour

1/3 c. butter melted, or oil

1 Tbs. baking powder

2 Tbs. coconut nectar

1 c. gluten-free oats

1 c. chopped nuts (walnuts or pecans)

Put milk, eggs, almond flour, oil or butter, baking powder and coconut nectar into a blender or food processor. Process until blended. Add 4 Tbs. coconut flour and process again. Check for thickness. The batter should be thick but not overly thick like cooked oatmeal. If it does not seem thick enough, add another tablespoon of coconut flour and process again. Add the oatmeal and nuts and stir to blend or pulse a few times in the blender to combine.

batter

Bake in preheated waffles iron until waffle stops steaming and is golden (approximately 5 minutes depending upon the waffle iron). Enjoy with jam, honey, maple syrup or fruit syrup.

The first day I made them I put almond butter on top, then blueberry puree, topped it with chopped walnuts and pecans, and drizzled on some maple syrup.  Just delicious!

This morning before tennis I had a waffle with almond and pumpkin seed butter, topped with bananas, chopped walnuts and pecans, cinnamon, and coconut nectar.  That was pretty tasty as well.  The toppings are endless….

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About acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi