Whey Oat Waffles

Whey Oat Waffles. So now that I’ve got my soured whey and oat starter… it’s time to make it into waffles! Because, of course, I have to try out my ‘thrift store new’ waffle iron! I’ll link the recipe for the starter at the end of the recipe, before the picture instructions, in case you haven’t seen that.

If you are following THM this is an E with appropriate toppings. 1 waffle is a serving size.

Whey Oat Waffles
1/2 cup garbanzo flour
1/2 cup quinoa flour
1/2 cup coconut flour
2 Tablespoons baking powder
1 Tablespoon Pyure or Monk Sweet or Super Sweet
1 teaspoon salt
1 cup water
2 Tablespoons oil
4 cups Whey Oat Starter
1 1/2 cups egg whites
1/2 teaspoon xanthan gum

Instructions:
In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix. Add the water and oil. Mix until combined. Add the Whey Oat Starter. Stir until mixed well. Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix. Mix just till combined. Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes. When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off. I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Here is the recipe for the starter:

Whey Oat Starter

I’ll give you the directions again with pictures, so you can better ‘see’ the process. Directions are UNDER each picture. 🙂

In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix.

Add the water and oil. Mix until combined.

Add the Whey Oat Starter. Stir until mixed well.

Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix.

Mix just till combined.

Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes.

When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off.

I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Enjoy!!

Low Carb Baking Mix

I didn’t set out to make a copycat version of the Trim Healthy Mama Baking Blend. I love their mix… in most things I have tried it in. If you prefer something ready made, I have their great blend for purchase! Be sure to take advantage of my flat rate shipping and stock up on other goodies, too!

Baking Blend

But, it is just more pricey than oat fiber or coconut flour. So, I always tried to use those more, saving the THM baking blend for special recipes. So, when developing my Cinnamon Bun Cake:

Cinnamon Bun Cake

And my Cinnamon Buns:

Cinnamon Buns

I measured and mixed several different flours when creating them. The only difference in the buns over the cake was the addition of almond flour. It didn’t change the batter texture, but it gave a sweet flavor and a nicer crumb to them. For those that are nut free, I believe you could leave out the almond flour and this should still work well!

First, let’s talk coconut flour! I have always used the coconut flour from Bob’s Red Mill. And I was very happy with it. I order it in a 25 pound bag, but I ran out eventually. And… I bought some from Wal-Mart! I hated it! Course, heavy… and about twice the amount of fat as Bob’s Red Mill. Using the right coconut flour makes a big difference in this mix and the baked goods you make from it. 😊

Next, what fuel is it? I am not sure. I am going to use it as a light S. I think it could squeeze by as a FP, because oat fiber and collagen have no fats or carbs, coconut flour and flax are low, but then there’s the almond meal. (You could definitely decrease or leave out the almond flour) Not much, and I think you could squeeze by in a FP, especially if you only used a 1/4 cup of the mix, but because I hate to crunch numbers… I’ll keep it to S or not tell you if I use it for FP! 😉😉

Low Carb Baking Mix
1 cup oat fiber
1 cup coconut flour
1/2 cup golden flax meal
1/2 cup collagen
1/2 cup almond meal
2 Tablespoons glucomannan

Instructions:
Mix all together well, and store in a jar or container.

I was surprised how well it subs for the THM Baking Blend. It seems to sub out equally. I have made the Nuke Queen’s Bread with success in the oven.

Here are the chocolate chip muffins from the Trim Healthy Cookbook. Can you tell which is made with the THM blend and which is mine? I can’t either.