I am a person who believes that food should be an experience.
When I invite you to my house for a meal, casually or otherwise, you should know that what ever I am serving you was only thought of that day and sometimes, made up as I went along. I am that annoying person who looks at a recipe for guidance or a suggestion. If you ask me for the “recipe” because you enjoyed my meal, I’m not being modest or coy, I honestly don’t have it. I can give you an idea or some general guidance about how I created what ever you enjoyed, but I can’t give you an actual recipe.
I think people are scared of screwing up too much in the kitchen to wing it. I have done it, I have failed to pair the right flavors which created something that tastes like salty vomit. Even with epic failure, it has never stopped me from having fun with food. I experiment with lots of different things and sometimes its great and other times it ends up in the trash.
Even though it doesn’t work out every time, experimentation allows me to have fun in the kitchen. I am trying to instill a love of cooking into my boys so when i’m whipping up a meal, I sit them at the kitchen counter and put them to work chopping veggies, stirring sauces and opening cans. To them, its fun. To me, its a mission. I think the best part is working together to create something magical.
It is well known, when kids are part of the cooking process, they tend to eat what ever they helped make. One of our favorite things is to make food cut outs. My boys are Star Wars nuts, so pancakes shaped like yoda or the Millennium Falcon makes their day.
I have been following a vegetarian keto lifestyle since the summer. I am really enjoying the journey of discovering how to make traditional favorites like waffles and pancakes without using wheat flour or grains. I lean on my family to tell me what truly works out and what doesn’t. They are so brutally honest, I can count on them to cut to the chase.
I decided to dedicate this blog page to my new love of vegetarian keto and to share an actual recipe that I found, changed and recorded. Yes, this rarely happens, but here it is.
Keto Almond Flour Waffles
**You need a waffle maker to make these**
- 2/3 cup almond flour
- 1/4 cup coconut flour
- 1 tablespoonpsyllium husk ground
- 3/4 cup water (add more as needed)
- 1/4 cup heavy whipping cream
- 1/4 cup oil of choice
- 1 TB sweetener (monk fruit, stevia, xylitol)
- 1 TB cinnamon
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs lightly beaten (set aside)
Whisk together in a medium bowl almond flour, coconut flour & psyllium husk. Set aside.
Whisk together water, oil, heavy cream, sweetener and salt in a 2nd bowl.
Add into second bowl, one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder.
Allow the mixture rest for 5 minutes and heat up waffle iron on high in the meantime.
- Grease waffle iron well and spoon in the batter. It should spread out on its own, if it doesn’t, add a bit more water. Close waffle iron and cook for 8-12 minutes on high until fully golden and cooked through.
The waffles can be stored in an airtight container at room temp for 3 days. And the dough can be kept in the fridge for a day or two.
Puree in a high speed blender: 2 cups of whole strawberries
Heat up 2-3 tablespoons of butter in a sauce pan – once melted – add in the strawberries and sweeten with your choice of sweetener to taste.
Boil then simmer for 5 minutes or until it thickens.
Pour over waffles and enjoy!