Description
Chaffle your way to a delightful morning breakfast.
Ingredients
Units
Scale
- 36 g Raspberries (you can use frozen berries)
- 3 g Unsalted Peanuts
- 0.5 ml Olive Oil
- 8 g Nut Butter
- 50 g unsweetened Almond Milk
- 30 g Almond Flour
- 1 medium Egg
- 2 drops Vanilla Extract
- 10 g Isolated Soy Protein (you can use any protein powder you have)
- 4 drops Stevia Liquid (you can use any other sugar-free sweetener you have)
- 2 g Psyllium Husk Powder
Instructions
- Place all the ingredients, egg, almond milk, almond flour, soy protein isolate, stevia liquid, and vanilla extract, into a small blender.
- Blend everything until it’s smooth.
- Next, stir in the psyllium husk powder and let the mixture sit for 10–15 minutes to thicken up.
- Lightly coat your chaffle maker with olive oil.
- Once it’s hot, divide the mixture into three parts.
- Pour 1/3 of the batter into the chaffle maker and cook until it’s golden and done to your liking, with no more steam escaping.
- Serve your chaffles on a plate, topped with peanut butter, raspberries, and peanuts.
- Enjoy!
Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 347
- Sugar: 4.4 g
- Sodium: 423.6 mg
- Fat: 16.4 g
- Saturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15.9 g
- Fiber: 5.5 g
- Protein: 13.9 g
- Cholesterol: 163.7 mg
