Thursday, December 31, 2015

Orange and Cranberry Nut Waffles



I am so happy to announce that my first cookbook is now available, both in print and as an e-book! I've been working on this project for many months, struggling to master the technology and learning so much along the way.  The book is entitled CREATIVE GRAIN-FREE, LOW CARB WAFFLES: Healthy Culinary Magic With Your Waffle Iron and is filled with many excellent recipes for low-carb living and includes a color photo of each recipe.  Each recipe is less than 10 carbs per serving, including desserts like pie and cake!  Many people think that waffles are only good for breakfast, but waffles are delicious at anytime of the day.  I use these grain-free waffles as a substitute for bread in sandwiches and have even made amazing low-carb desserts with them!  I hope that you'll hop over to the iBooks store or the Books-A-Million website to check out the new book. Thank you! I appreciate your support and please tell your friends!



To celebrate the release of the book, I'm sharing a new waffle recipe below.  This Cranberry Nut Waffle was created after the completion of the book, so think of it as a bonus!  It's just as delicious as my other waffles and has been a favorite lately since fresh cranberries are abundant right now.  When you want to keep a breakfast of waffles low carb, it's important to find an alternative to maple syrup, which is over 50 grams of carb per 1/4 cup!  For this waffle, I created a creamy cranberry spread to use as a topping.  It's a great way to start your morning...and the new year.  Have a happy and healthy 2016!


Grain-Free, Low Carb Orange and Cranberry Nut Waffle (or Pancakes)
Makes 2 waffles (6.5-inch round) or 8 small pancakes
Serving size: 1/2 waffle or two small pancakes

1/4 cup nut butter of choice (almond, cashew, but not peanut butter)
3 tablespoons of finely chopped walnuts
1/4 cup fresh cranberries (measure first, then chopped fine)
2 teaspoons orange zest
1 large egg
1/2 tablespoon apple cider vinegar
1/4 + 1/8 teaspoon stevia powder (I used Sweet Leaf brand)
5 drops liquid stevia drops (Valencia Orange or regular), or to taste
A pinch of salt
1 tablespoon melted butter or ghee (use coconut oil for dairy-free)
2 tablespoons non-dairy milk or fresh squeezed orange juice
1/8 teaspoon baking soda

Mix together all of the ingredients in a mixing bowl and whisk until blended. Cook on your preheated waffle iron according to the manufacturer's instruction for your waffle iron or cook on a hot griddle for pancakes. Serve immediately or store in an airtight container in the refrigerator for up to 4 days.  To reheat, toast the waffles on the lightest setting of your toaster and watch carefully to prevent burning.

Nutritional Information per 1/2 waffle or 2 small pancakes (no topping): 188 calories, 4.9 g carbohydrate (1.7 g dietary fiber, 0.6 sugars), 17.6 g total fat (4.2 g saturated fat, 0 g trans fat), 54 mg cholesterol, 92 mg sodium, 30.6 mg calcium, 99 mg potassium, 4.9 g protein.  Net carbs per serving: 3.2 grams

Cranberry Cream Cheese Spread
Makes 4 servings
Serving size: 2 Tablespoons

1/2 cup cream cheese (choose non-dairy, if needed)
1/4 cup fresh cranberries (measure first, then chopped fine)
1/4 teaspoon stevia powder (I used Sweet Leaf brand)
1/4 teaspoon vanilla extract

Mix all of the ingredients together in a small bowl until well combined. Chill until ready to serve.

Nutritional Information per serving (2 TB): 73 calories, 2.6 g carbohydrate (0.2 g dietary fiber, 0.2 g sugars), 8 g total fat (3.5 g saturated fat, 0 g trans fat), 15 mg cholesterol, 170 mg sodium, 20.4 mg calcium, 5 mg potassium, 2 g protein. Net carbs per serving: 2.4 grams

Recipes by Kathy Sheehan, copyright 2016

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