Sick of smooth­ies? We’ve got you cov­ered. These nu­tri­ent-packed recipes in­cor­po­rate pro­tein pow­ders into a va­ri­ety of de­li­cious uses, from break­fast to dessert

Amazing Wellness - - HEALING KITCHEN - By Lisa Turner


Serves 2 to 4 (makes 8 to 10 mini waf­fles or 2 large waf­fles) These waf­fles, rem­i­nis­cent of your fa­vorite cof­fee cake, make an ideal break­fast: they’re easy to make, packed with pro­tein (and fiber), and trans­portable. If you’re re­ally in a rush, make ex­tras, store in Zi­ploc bags in the freezer, and pop them in the toaster when you’re ready to eat. You can driz­zle them with maple syrup or other top­pings, but they’re sweet and fla­vor­ful enough to eat as-is. This recipe in­cludes ve­gan op­tions, or add a beaten egg in­stead of the milk for ex­tra pro­tein. You can also make them sa­vory: skip the sugar and cin­na­mon, and add dried herbs, gar­lic pow­der, and grated cheese. 1 cup gluten-free flour 1/2 cup whey or rice pro­tein pow­der, plain or vanilla 1/4 cup ground flax 3 to 4 Tbs. un­re­fined cane sugar or co­conut sugar 3 tsp. cin­na­mon pow­der 2 tsp. baking pow­der 1/2 tsp. salt 1/2 cup milk or al­mond milk 2 tsp. vanilla ex­tract Top­pings: pow­dered sugar, co­coa pow­der, al­mond but­ter, maple syrup, or honey (op­tional)

1. Spray or brush waf­fle iron with co­conut oil or nat­u­ral cook­ing spray and pre­heat. Pre­heat oven to 350 de­grees (op­tional—for warm­ing waf­fles be­tween batches).

2. In a medium bowl, whisk to­gether gluten-free flour, pro­tein pow­der, ground flax, sugar, cin­na­mon, baking pow­der, and salt. Add milk and vanilla ex­tract, and stir to mix well. Add more milk as needed; bat­ter should be very thick.

3. Pour bat­ter into in­di­vid­ual com­part­ments in waf­fle iron, be­ing care­ful not to over­fill. Close the iron and cook un­til waf­fles are golden. If mak­ing in batches, trans­fer first waf­fle or waf­fles to a baking sheet and keep in oven un­til re­main­ing waf­fles are fin­ished.

4. To serve, dust with pow­dered sugar or co­coa pow­der, spread with al­mond but­ter, or driz­zle with honey or maple syrup, if de­sired. Serve im­me­di­ately.

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