First, I apologize for being away for so long, but we have had a string of problems with our network and email over the past month. I think everything is in working order now and so much has happened since our last post that I decided to get back into this with a delicious recipe for low-carb bread. My wife and I are doing the Keto diet and this bread is awesome.
Here’s the ingredient list. This makes one waffle.
- 1/2 cup almond flour
- 1/4 tsp baking soda
- pinch of salt
- 3 tbsp sweetener (organic Stevia blend)
- 1/4 tsp oregano
- 1/4 tsp poppy seeds
- 1/2 tsp vanilla flavoring
- 2 eggs
- 1 tbsp coconut oil
First, put 1/2 cup of almond flour in a small mixing bowl.
Next, add in 1/4 tsp of baking soda (not baking powder).
Put in a pinch of salt.
Add 3 tbsp of sweetener. We use an organic Stevia extract. It is one of the few artificial sweeteners that truly does not impact blood sugar and cholesterol levels. Be sure to get the granular form, not the confectioner’s form.
Add 1/4 tsp of oregano.
Add 1/4 tsp of poppy seeds.
Mix the dry ingredients with a whisk (this bowl is chipped and worn, but it’s a favorite).
Add 1/2 tsp of vanilla flavoring. We use imitation, only because it’s cheaper.
Melt a heaping tbsp of coconut oil in the microwave for 10 seconds, then add to the mixture (it’s solid at room temperature and will mix better in a liquid state).
Add two eggs to the mixture. These are the last of the wet ingredients.
Use the whisk and mix the dry and wet ingredients together until they are uniformly combined. The resulting dough will be liquid enough to pour.
Plug up the waffle iron and spray the top and bottom surface with a non-stick cooking spray.
While the waffle iron is heating, slice up a tomato and grab the Duke’s mayonnaise out of the fridge! I used a Cherokee Purple tomato for this sandwich. They do not have the bright red coloring of other tomatoes, but they are delicious.
When the waffle iron is ready, pour the mixture into the center and use a spoon to spread it evenly around the bottom plate of the waffle iron.
Close the lid and let it cook until done. It only takes a couple of minutes. We have a Black and Decker waffle iron and there is a light indicator on top that tells you when it’s hot enough to pour in the mixture and it also tells you when the waffle is done.
When the waffle is done, I pull the four quarters apart an use each quarter as a slice of bread for my sandwich. In other words, one waffle will make me two sandwiches.
Here’s the finished product. The little square pockets in the waffle are perfect for evenly distributing and holding condiments in place. I put mayonnaise on one side and mustard on the other. I salted and peppered the tomato slices and added deli-sliced ham. It was delicious.
The cool thing about this recipe is a few minor adjustments yield totally different and very tasty results. Here are a few other things we have done with it…
- Leave out the oregano and poppy seeds for a true waffle. Use sugar-free syrup.
- Leave out the oregano and poppy seeds. Add 1/4 tsp of pumpkin spice, 1/4 tsp of cinnamon, and 1/4 tsp of nutmeg. This will produce some yummy pumpkin bread. You can also use the confectioner’s form of the Stevia extract to sprinkle on top.
- Leave out the oregano and poppy seeds. Add 1 heaping tbsp of cocoa. When you pour the mixture into the waffle iron, sprinkle Hershey’s sugar-free chocolate chips all over before closing the lid. This is pretty darn close to chocolate cake. I have a recipe for sugar-free chocolate icing I’ll share one day. Imagine 3 of these chocolate waffles stacked up with chocolate icing packed into every little square pocket!
There you have it. Try it and shoot me an email to let me know how you liked it. If you come up with any other tasty modifications, please share them with me. Next time I post a recipe, I’ll post one for a keto brownie in a coffee mug. These really taste like brownies too. No kidding.
[What you eat in private is, eventually, what you wear in public. Eat clean, look lean.]
PORTER VALLEY FARMS 