Take Waffles to a New High…

Okay, so the leaf bordered plate wasn’t the best choice to display these waffles. Still they look yummy!

I love waffles, but I don’t make them too often and every time I do make them, I wonder why I don’t do them more often. Well, the taste of this fantastic waffle and syrup that I made today is one that really needs repeating often. This is a recipe adapted from one at the Raley’s grocery store web site. Theirs isn’t low carb, but mine is and it lacks nothing with the substitutions in it. Add the terrific Bourbon Pecan syrup I created to go with this and it is absolutely “fantastical”! (To quote Huey Calhoun in Memphis.)

Once again, I rely on a combination of low carb baking mix – my preferred one being CarbQuick – and a non-wheat flour, like almond flour or coconut flour. Can it be made with just almond flour or coconut flour? I haven’t tried, but I am guessing that yes, it can, but it will be more delicate and you will need extra eggs in it. Waffles are tricky enough to get out of the iron, so the almond flour or coconut flour mix may be really hard to move without them falling apart. If you have a flip waffle maker, you might be able to flip them into your plate successfully.

While these are great for breakfast or brunch, don’t overlook the possibility of a smaller portion with ice cream or yogurt and whipped cream on top as a dessert. It’s that good!

And, like most waffle batters, this also makes great pancakes, so that’s an option if you don’t want to go the waffle route.

Ricotta Waffles

1 cups carbquick
1/4 cup almond flour
1 large egg
2 tbsp. sugar substitute
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup heavy cream
1/2 cup water
1/2 cup ricotta cheese
2 tablespoons melted butter

Mix dry ingredients together. In a separate bowl, mix wet ingredients together with a whisk. Stir into dry ingredients until thoroughly mixed, but may be slightly lumpy.

Pour or spoon 1/2 batter into a lightly greased hot waffle iron and cook until golden brown, about 3 to 4 minutes. Check after 2 1/2 minutes to see if it releases easily. If not, let it cook another 30 to 40 seconds and check again. The cook time will vary with waffle irons. Mine is a flip and takes about 2 1/2 to 3 minutes to cook.

Makes 4 waffles. If you’re a light eater, half a waffle will be enough.

Nutrition Info per waffle:
Calories: 232 Fat: 19 Net Carbs: 3.7 g Protein: 11.1 g

Awesome Bourbon Pecan Syrup

Best made just before serving, so the recipe is per waffle.

Per waffle:
1 tablespoon butter
1/3 cup pecan halves
1 tablespoon sugar substitute
1 tablespoon Kentucky Bourbon
1/4 cup sugar-free pancake syrup (Mrs. Butterworth’s)
*1/4 cup water, 2 tablespoon brown sugar substitute and 1 teaspoon maple extract

In a small saucepan, melt the butter and add the pecans and 1 tablespoon sugar substitute. Stir and cook for about 3 minutes. Add the bourbon, stir and cook another minute or two. Add the maple syrup and cook one more minute to just warm the syrup.

*If you’re making your own syrup, prior to starting the pecans and the waffles, mix the water, brown sugar substitute and maple extract in a saucepan and cook on medium high heat until the mixture begins to thicken. Stir frequently so it doesn’t burn and stick. It will take about 10 minutes and it won’t get very thick.

Spoon over buttered waffle and serve. Delicious!

Nutrition Info for 1 serving sauce:
Calories: 324   Fat: 31.9 g   Net Carbs: 1.2 g   Protein: 2.7 g

Originally POSTED BY RENE AVERETT AT 3/26/2014 4:16 PM