BREAKFAST: Gluten-free Waffles

Gluten-free Waffles

My guys love waffles. I enjoy them too, but I don’t like making them for a large crew, because they are painfully slow to crank out. I stand there for about 40 minutes slowly feeding child after child. Pancakes are more my speed for feeding a hungry crew fast. So waffles are an exercise in patience for me.

But, today, for some strange reason, they just sounded better than pancakes. I was determined to feed my hungry crew some gluten-free waffles. I adapted a recipe I found online by Gina Matsoukas.  First off, when I followed the recipe I had found (I was doubling it), it would stick to my waffle iron, even though it seemed fully cooked through. My solution was to add some tapioca flour and that seemed to help it release. I also felt like it needed something more and added some raisens for a little bit of sweetness in every bite. You could also use carob chips or blueberries to mix in — whatever you fancy!

Gluten free waffles

Kids had one each and there was enough to feed all seven of us a 6″-7″ size waffle. I served peaches with it and my littlest gobbled hers up and the crumbs her big brother (age 6) had left. Definitely a kid-friendly recipe.  As a Mama with PCOS, I would go lightly with the toppings as maple syrup can create an insulin response.

Tip: If you don’t have as large of a family to feed, make the whole batch and throw the extras in the freezer for a quick breakfast on another day!

Gluten-free Waffles

  • Servings: 7-8
  • Difficulty: easy
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INGREDIENTS:
• 2 cups almond flour
• 4 TBSP coconut flour
• 1 1/2 tsp of finely ground pink Himalayan sea salt
• 2 tsp of ground cinnamon
• 1 tsp of ground nutmeg
• 4 small to medium sweet potatoes, cooked, skin removed
• 4 eggs
• 3 tsp vanilla extract
• 4 TBSP pure maple syrup
• 1 tsp of canola oil or avocado oil
• 2/3 cup of almond milk
• 1 tsp of tapioca flour
• 3/4 cups of raisins (other mix-in ideas: blueberries, chopped walnuts, chopped pecans, or carob chips)

OTHER THINGS YOU MIGHT NEED:
• Waffle Iron
• A non-stick spray
• Spoon (to scoop out sweet potato from skins)
• Mixing bowls (one for dry and one for wet ingredients)
• Whisk (for wet ingredients)
• Spatula (to scrap the bowl and scoop onto the waffle iron gluten-free waffle batter)
• Cookie sheet (for cooking your sweet potatoes on)
• Parchment paper (for cooking your sweet potatoes on)

INSTRUCTIONS:
1. Place 4 small to medium sized sweet potatoes on a cookie sheet lined with parchment. Poke the sweet potatoes with a knife towards the center about 5-7 times in various spots throughout each sweet potato. Bake for about 40 min or until soft in the center. Remove from heat and cool.
2. Take a spoon and scoop out all cooked sweet potato and place into your blender. Once you’ve emptied all the sweet potatoes from their outer skin, blend until a smooth puree. Set aside.
3. When sweet potatoes are finished cooking, plug in your waffle iron to preheat while you mix the ingredients.
4. Mix all the dry ingredients in a large bowl.
5. Whisk together all the other (wet) ingredients in a medium bowl.
6. Combine the wet and dry ingredients. Fold in your pureed sweet potatoes into your bowl of mixed ingredients. Combine until fully incorporated.
7. Open up your waffle iron and spray upper and lower sections with a non-stick spray. Add a small scoop of gluten-free waffle batter to the center and spread. It should only cover about 1/2 of the bottom. When you press down, it will expand to make a larger waffle.
8. Set your timer for about 7 minutes.
9. When timer goes off, take a fork and gently pry around edges all the way around until it lifts out of the waffle mold.
10. Top with your choice of fruit and/or maple syrup. Enjoy!

 

This recipe is refined-sugar free, gluten-free, corn-free, and lactose-free.

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First Taste: Overnight Oats

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I’ve seen these “Overnight Oats” recipes all over Pinterest and on many a blog. I would stare at the photo of a jar filled with oats, almond milk, and chia seeds and like Goldilocks and the three bears, I would scratch my head as to why it was so popular to eat a cold porridge.

Maybe it was the repetition of seeing it over and over, maybe I was just wanting to try an easy option to break up my two egg and sausage breakfast pattern, but when I saw Angela Liddon’s (Oh She Glows — ohsheglows.com ) recipe for vegan, gluten-free, no bake/raw, oil-free, refined sugar free, soy free overnight oats, I decided to give it a go.

Here’s what I put in mine:

Overnight Oats

  • Servings: 1 Mason Jar
  • Difficulty: easy
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INGREDIENTS:
• 2 TBSP Chia Seeds

• 1/4 tsp Cinnamon

• 1/2 cup Gluten-Free Rolled Oats

• 3/4 cup Almond Milk

• 1/4 tsp Pure Vanilla Extract

Add the above ingredients to one mason jar the night before you want to eat them. Stir contents and place a lid on top and put in fridge. In the morning, stir and add more almond milk if necessary. If too runny, she recommends adding more chia seeds. I did not do 1 large banana like her recipe calls for, but that is something a type O can eat. My oat’s consistency was perfect in the morning and I added:

• 1/3 cup Blueberries (I like my blueberries frozen)

• 1 TBSP Pure Maple Syrup (optional)

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This recipe is refined-sugar free, gluten-free, corn-free, and lactose-free.

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The first time I bit into this concoction I had that split second of thinking oats should be hot, but I quickly reminded myself it is suppose to be cold and soon began to settle in and enjoy my easy breakfast. What’s more, I felt great that I got three highly beneficial foods in at the start of the day: cinnamon, blueberries and chia seeds. Here’s a breakdown of why you should be eating this several times a week if you have PCOS:

CHIA SEEDS

1 ounce (equals 28 grams or about 2 TBSP) serving of chia seeds contains:

  • Fiber: 11 grams (If you subtract the fiber, which may not end up as usable calories for the body, chia seeds only contain 101 calories per ounce.)
  • Protein: 4 grams
  • Fat: 9 grams (5 of which are Omega-3s)
  • Calcium: 18% of the RDA
  • Manganese: 30% of the RDA
  • Magnesium: 30% of the RDA
  • Phosphorus: 27% of the RDA
  • They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2

Chia seeds are awesome! The fibers are mostly insoluble (95%). Insoluble fibers have been shown to aid in lowering the risk of diabetes (78910).  Chia seeds have a high content of heart-healthy omega-3 fatty acids — they are even better than beneficial flaxseeds! Chia seeds also contain high-quality protein with all the essential amino acids, and are an excellent plant-based protein source (29). Chia seeds contain a number of beneficial plant compounds. The main ones are listed below (121437).

  • Chlorogenic acid: An antioxidant that may lower blood pressure (3839).
  • Caffeic acid: This substance is abundant in many plant foods, and may help fight inflammation in the body (40).
  • Quercetin: A powerful antioxidant that may reduce the risk of heart disease, osteoporosis and certain forms of cancer (414243).
  • Kaempferol: An antioxidant that has been associated with decreased risk of cancer and other chronic diseases (4445).

And as you know with PCOS, gluten is not tolerated well in our body, so here’s the good news — chia seeds are gluten-free!

BLUEBERRIES

1 cup serving (148 grams) of blueberries contains:

  • Fiber: 4 grams
  • Vitamin C: 24% of the RDA
  • Vitamin K: 36% of the RDA
  • Manganese: 25% of the RDA
  • It also contains small amounts of various other nutrients.

Blueberries are made up of approximately 85% water — an entire cup contains only 84 calories, with 15 grams of carbohydrates. Blueberries are believed to contain the highest antioxidant capacity of ALL commonly consumed fruits and vegetables. They protect our bodies from damage by free radicals — unstable molecules that can damage cellular structures to our DNA that create aging and contribute to diseases like cancer. What’s more, blueberries can improve cholesterol levels.  Did you know that a daily 50 gram serving of blueberries can lower LDL oxidation by 27% in obese individuals, after a period of eight weeks (17)? Another study showed that 75 grams of blueberries with a main meal significantly reduced the oxidation of LDL lipoproteins (18). Blueberries have been found to lower blood pressure. In one study, obese individuals who were high risk for heart disease had a 4-6% reduction in blood pressure, after consuming 50 grams (1.7 ounces) of blueberries per day, for eight weeks (19). Other studies have found similar effects, especially when looking at post-menopausal women (2021). Research also suggests that anthocyanins in blueberries can have extremely beneficial effects on insulin sensitivity and glucose metabolism — this is GREAT for individuals struggling with PCOS. Blueberries have also been found to help with unitary tract infections. And finally, blueberries have been found to improve memory, so if you’re experience brain fog, these are your allies in lifting that fog!  So, bottom line, eat those yummy blueberries!

CINNAMON

Cinnamon is loaded with powerful antioxidants, such as polyphenols (345). In a study that compared the antioxidant activity of 26 spices, cinnamon was the clear winner, even outranking “superfoods” like garlic and oregano (6). Some studies even show that the antioxidants in cinnamon have potent anti-inflammatory effects, which may help lower the risk of disease (3). It reduces levels of total cholesterol, LDL cholesterol and triglycerides, while HDL cholesterol remains stable (8).  Cinnamon can also reduce insulin resistance, helping the hormone insulin, to do its job properly (1011). First, cinnamon has been shown to decrease the amount of glucose that enters the bloodstream after a meal. It does this by interfering with numerous digestive enzymes, which slows the breakdown of carbohydrates in the digestive tract (1213). Second, a compound in cinnamon can act on cells by mimicking insulin (1415). This greatly improves glucose uptake by cells, although it acts much slower than insulin itself. Numerous human trials have confirmed the anti-diabetic effects of cinnamon, showing that it can lower fasting blood sugar levels by up to 10-29% (161718). Many women with PCOS who are overweight or obese, are pre-diabetic so adding cinnamon to the food you consume each day is important. The effective dose is typically 1-6 grams of cinnamon per day (around 0.5-2 teaspoons). Just make sure you use Ceylon cinnamon whenever possible for greatest benefits.

IN CONCLUSION…

If you’ve never tried, cold overnight oats, I highly encourage them – especially if you have a tendency to need to dash off to work. But per my doctor, make sure this is only eaten 1x-2x a week at the most as rolled oats can act like gluten in the body.

They can also make an easy lunch option to pack if you have a fridge you can access to work. Drop it off when you get to work and they’ll be chilled by lunch. Let me know what you think if you try these. Or if you have some mix-ins you like, feel free to share!

— Erin