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Wednesday, October 15, 2008

GINGERBREAD LOW-CARB WAFFLES


Gingerbread Low-Carb Waffles
This idea came from BettyR who posted on lowcarbfriends. Char, a friend from yesteryear, used BettyR's version (with maybe a tweak or two) instead of bread for her and her husband. She loves the pockets of the waffles which are great for holding condiments. This is a sweet, doctored version of the original recipe, but the gingerbread flavor is very slight. Perhaps a stronger flavor could be achieved by using water, Splenda and gingerbread spices, or simply by adding more gingerbread spice to this recipe.

8 oz cream cheese, softened
3 extra large eggs
1/2 cup vital wheat gluten
1 tsp white vinegar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 cup Da Vinci Sugar Free Gingergread Syrup
2 tbsp olive oil for greasing waffle iron

In food processor or blender, process cream cheese until smooth. Add eggs one by and one, processing briefly each time. Add vital wheat gluten, vinegar, baking soda, baking powder and Da Vinci Sugar Free Gingerbread Syrup. Blend until smooth.

Brush (I use a new, clean, soft paint brush and keep it for this purpose again later) preheated waffle iron liberally with olive oil. Place 3 tablespoons of batter on each form. Close lid. Set timer for 4 minutes.

Helpful Hint: These may be toasted briefly to crisp up waffles that have lost their crispness.

Yield: 10 waffles, 1 waffle per serving
Nutritional Analysis:
146.1 calories, 8.7 g protein, 11.4 g fat, 2.2 g carbs

Gingerbread Cream Sauce
This morning I made this and poured it over the waffles. It was really decadent! Pour low-carb syrup over all and it's heavenly. Use only 1 tbsp Gingerbread Sugar Free Syrup (or cream) and spread in my Ultra low-carb crepes, Splendid Low-Carbing for Life, Vol. 2, roll up and enjoy for a special tasty treat alongside the usual breakfast fare. I made my husband two waffles, two low-carb crepes, 3 rashers bacon and one egg. I used the Gingerbread Cream Sauce, of course, and Ian said it was better than a high carb breakfast. High praise from my bread-loving husband!

8 oz cream cheese
1/2 cup sour cream
4 Splenda packets, OR Splenda Granular to taste
3 tbsp Gingerbread DaVinci Sugar Free Syrup, OR cream

Blend cream cheese, sour cream, Splenda and Gingerbread syrup in blender until smooth.

For anyone who is curious, here is the original recipe. It gives one some idea of how I "doctor" recipes. :-) These ones below are a lot more calorific than mine. I have to watch calories unfortunately, as I am short in stature at 5 foot 3 inches.

Amazing Low Carb Waffles (by BettyR)

Preheat Waffle Iron

1-8oz pkg cream cheese(cubed)
3 eggs
2 pkt Splenda
1 tsp SteviaPlus
1 tsp baking powder
1/2 tsp baking soda
1/2 cup Chefs blend flour(you can sub vital wheat gluten)
1/4 cup cream
1 cup mozzarella cheese(Yes cheese in your waffles)

Put everything into a food processor and process until smooth. Open processor and scrap down the sides with a spatula and process for another 30 to 60 seconds.

Cook as you would regular waffles.

Jennifer Eloff
www.low-carb.us

2 comments:

Vikki said...

hmmm now I've got to try these. I make my waffles with coconut flour and I love them, but I have to admit they can be a bit pricey with the cost of eggs these days. I'm lucky to get 4 waffles for my 4eggs. But sometimes a waffle is just what you need to get your day started. Sometimes it's the perfect dinner. And believe it or not sometimes it's the perfect thing to spoon shredded beef and gravy over. Yummmy!

Thanks for sharing the wonderful recipes. I love gingerbread so I figure I'll have to up the spices a bit... gingerbread needs a little bite as far as I'm concerned. Of course I'm not like most people...giggle
Hugs,
Vikki

Jennifer said...

LOL Yes, I think the gingerbread flavor needs to be stronger. I'll be making these again sometime and I'll figure it out too. :-) I have not tried anything savory on waffles before, but it's an idea to use BettyR's savory version or mine without the DaVinci (use water, cream or milk) for something like that.

It sounds like the price of eggs are up again in the States. That's sad. It's a staple.