Nut Butter Waffles


 

 

For years, whole wheat pancakes and waffles have been our standard breakfast. For variety, nuts, bananas, raisins and even chocolate chips were added. I thought we were eating such a healthy, hearty breakfast! We would have been if the flour had been  properly prepared. Unfortunately, I had never heard about phytic acid or lectins in whole grain. I did not know that these antinutrients could be neutralized through soaking, sprouting or fermenting. This could certainly explain some of my intestinal problems and for sure my loss of bone density at such an early age! Anyway, we had them every morning, except Sundays which were eggs and biscuit day!

So, when we began the GAPS diet as a family, it was really difficult not to have waffles for breakfast. It was like a pillar of security was gone. Well, that might be a bit of an exaggeration but, it was difficult. Everyone was so excited when during stage 3 of the introduction diet, I began serving nut butter waffles. And, no longer with homemade syrup consisting of white sugar but a syrup made with honey. Since I have access to organic peanuts, I primarily use them. But, any nut butter may be used – almond, walnut or pecan.

Now that the rest of the family has transitioned to a traditional diet and have soaked Whole Wheat Waffles almost every morning, I double this nut butter recipe and freeze the extra. To freeze the leftovers, I simply wrap them individually and put them in the freezer. Each morning, one is taken out of the freezer and placed on the hot waffle iron to warm. This keeps me from feeling left out!

Make sure to slather your waffle with a big slab of pastured butter – the animal fat is good for you! And, don’t forget the syrup made with 2/3 c. honey and 1/3 c. water! For an added treat, warm the honey syrup! Mmmmm Good!

 

Nut Butter Waffles

1 lb nut butter 

2 eggs (preferably farm fresh)

2c. kefir

1/4 tsp baking soda

1/8 tsp salt (from my affiliate -where to buy REAL salt)

 

Preheat waffle iron.

Mix all ingredients together until well blended.

Spoon 1/4 – 1/2 c. batter onto waffle iron and cook until golden.

Enjoy!

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Comments

  1. Ohh.. that sounds awesome.. no grains at all.. Im going to try this once I locate some good kefir. Thanks for sharing this!

  2. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back today when the new link-up is running to see if you were one of the top 3 featured posts! :)

  3. Could kombucha be substituted for the kefir?

Trackbacks

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