Lunch: Gluten-free and Grain-Free Waffles

This recipe includes fertility superfoods such as:

Cinnamon, Apple Cider Vinegar

Health and fertility benefits of Gluten-free and Grain-Free Waffles

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 Large Plantains, One Green And One That Has Just Turned Yellow
2 Large Eggs, Separated
3 Tablespoons Butter, Melted
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
2 teaspoons Vanilla Extract
1 teaspoon Apple Cider Vinegar
1/2 teaspoon Baking Soda
1 pinch Cream Of Tartar
Butter And Maple Syrup For Serving

Instructions

Peel plantains and slice them into medium chunks into the pitcher of your blender. Blend until roughly chopped. Add egg yolks and melted butter and blend until smooth, scraping down the sides of the pitcher as necessary.
Add cinnamon, salt, vanilla, and apple cider vinegar and blend again. Add baking soda and blend. Pour batter into a large mixing bowl.
In a medium bowl, beat egg whites with cream of tartar until medium-stiff peaks form. Fold half of the egg whites into the batter, then fold in the other half.
Cook the waffles according to your waffle iron instructions. I cook mine on medium-high and they usually take about 4 –5 minutes to cook. Start checking after 3 minutes. When the waffles stop steaming and are nicely browned, it's an indication that they are done cooking.
Serve hot with a generous amount of butter and a drizzle of maple syrup. Store leftovers in an airtight container in the refrigerator. Reheat in the toaster for a few minutes.
Recipe adapted from Tess of Hold the Grain.

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