CINNAMON ‘N CREAM
WAFFLES
Very good with Crème Fraiche and raspberries, blueberries or sliced
strawberries or peaches. Drizzle with sugar-free pancake syrup. Waffles make a great weekend breakfast, as do crepes with some breakfast sausage on the side. They are also always a welcome addition to a brunch.
11/4
cups Gluten-Free Bake Mix 2 (no need for gelatin) (300 mL)
Granular sweetener to equal 2 tbsp
sugar (30 mL)
1 tbsp baking powder (15 mL)
1 tsp cinnamon (5 mL)
4
eggs, fork beaten
1/2 cup whipping cream (125 mL)
1/4 cup water (60 mL)
1/3 cup butter, melted (75 mL)
Plug waffle iron in and warm up. Grease it well before it gets hot. In medium bowl, combine Gluten-Free Bake Mix
2, baking powder and cinnamon. In medium bowl, combine eggs, whipping
cream, water and melted butter. Stir
into dry ingredients until moist and well combined.
Place 1/4 cup (60 mL) batter in center of each
waffle impression. Bake according to
manufacturer’s directions until well browned and properly toasted. (Please note: I usually grease the molds well top and bottom and I wait for the waffle iron to heat up properly. I use a dinner knife to remove them carefully once done...usually takes about 3 minutes, from memory, so I set the timer.) Serve immediately. If eating later, toast briefly in toaster
before serving.
Variation: Buttermilk Waffles: Use 3/4 cup (175 mL)
buttermilk. Omit cinnamon, whipping
cream and water. Add 1/2
tsp (2 mL) vanilla extract.
(4.0
g carbs)
Yield: 9 waffles
1 waffle
204.4
calories
5.6
g protein
18.2
g fat
0.1 g fiber
4.2
g net carbs