June 15, 2017

Decadent "Chocolate Cake" Waffles

(AIP + egg and almond) Learn more about introducing new foods and find recipes that include other introductions here.


I can't think of a better way to start my summer break than with a large stack of waffles...that taste JUST like chocolate cake! Not to mention the fact that THESE waffles have ELEVEN different fruits and vegetables cram-packed inside! A perfect way to start your day! Thanks to the AMAZING new Collagen Veggie Blend that was recently launched by The Paleo Mom (Dr. Sarah Ballantyne), it is super easy to incorporate extra healthiness into our diets! This powder has several veggies such as kale,  broccoli, and carrots, as well as several antioxidant fruits like blueberry, cranberry, and strawberry! Not to mention the gut-healing collagen peptides! Thanks to the smart-thinking of The Paleo Mom, the powder isn't very sweet, which allows the consumer to sweeten it up to their own liking! This makes it perfect for adding to smoothies...or even something like a waffle! While one idea behind the easy-to-use blend is to have a quick and easy way to get more veggies, it also makes a great addition to pancakes or waffles, as they usually aren't too nutrient dense on their own.





After several failed batches, and a little fine-tuning, these waffles are ready for whatever may come! They are so super-duper chocolate-y thanks to the roasted carob powder and with a little coconut whipped cream and some strawberries, it becomes a breakfast fit for kings! Every single person that tried these waffles raved at how delicious they were and were so surprised at how you could't even taste the extra vegetables stuffed inside! Woot woot!






Decadent “Chocolate Cake” Veggie Waffles

Makes 7 waffles

● 1 scoop Dr. Sarah Ballantyne's Collagen Veggie Blend (find it here)
● ½ cup almond flour
● 2 Tablespoons coconut flour
● 2 Tablespoons arrowroot flour
● 3 Tablespoons carob powder
● ½ teaspoon cinnamon
● ½ teaspoon baking soda
● 3 eggs
● 1 teaspoon vanilla
● 1 Tablespoon olive oil
● 1 Tablespoon coconut water
● 3 Tablespoons honey


1. Plug in your waffle maker, I set mine to setting 3 (the dial went up to 6).
2. In a medium-size bowl, whisk all the dry ingredients together until they are well blended.
3. To the same bowl, add the wet ingredients and stir well.
4. Scoop 3-4 Tablespoons of batter (for each waffle) into the preheated waffle iron.
5. Let cook for 3 minutes and then place the waffles on a cooling rack. They may be slightly
soft and tough to get out of the waffle iron, but will firm up on the cooling rack.
6. Repeat steps 4 and 5 until all the batter is used up.
7. Top with coconut whipped cream, fresh fruit, or syrup and enjoy!



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