Breakfast. Hands down my absolute favorite meal of the day. I could eat breakfast food any time of day, and particularly enjoy it for brinner, dinfast, or whatever clever name you have for breakfast for dinner. I love it so much that sometimes on the weekends I wake up wide awake at 6:00 am and can't think about anything other than what I want to make/eat for breakfast. I lie there trying to put it out of my mind and fall back asleep, and give up an hour or so later when I realize it isn't going to happen and get up and make it. Oh wait, that's just me?
The beauty of breakfast is it's diversity. So many different meats, so many different ways to cook eggs, the potatoes, the bread/toast options, and the pastries. Oh yeahhhhh, the pastries. Delicious? Yes. Unhealthy? Ohhhh yeah. Between the all purpose flour, butter, sugar, and cream, it's sinfully delicious. Because I maintain a healthy and active lifestyle, this is something that I just can't allow myself to indulge in on a regular basis. My conscience wont allow it, but I still want it.
I love, love, love, love, LOVE, breakfast food. I could eat it for any meal, any time of day. That being said, breakfast is a meal where it is very easy to over indulge on deliciously sugary, buttery, high glycemic foods that leave you feeling bogged down the rest of the day. Because I don't cook with simple carbs (white bread, white pasta, white flour, white rice, etc) and I cut out or substitute as much refined sugar and saturated fats as possible, creating a delicious and satisfying waffle seemed like a challenge.
I wanted to omit butter completely from the waffle batter, which as a result would mean a lot of flavor, so I incorporated almond flour for a nutty taste. Because of the mealy texture of almond flour, and the fact that it doesn't rise as well as regular flour, I wanted to supplement white whole wheat flour as well. That way the waffles would be thick and airy, as opposed to dense and overly almondy. When it came for a direct substitution for the butter, my go to choice is coconut oil. It gives the necessary fat to allow the waffles to get brown and crisp up without a detectable coconut flavor.
If you aren't concerned about butter content or high-glycemic flours (all purpose) then you can do a direct 1:1 substitution for my ingredients. If you try them this way though I really don't think you'll even miss it!
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