A couple of weeks ago I told you about my fondness for breakfast when I posted the recipe for my delicious and healthy gluten free coconut protein pancakes. I’ve been on a major breakfast kick lately. Probably because I’ve got a 3 and a half year old who’s sole mission in life is to not let me sleep past 8am. So for the first time in my life I’m being forced to get up at a normal hour on weekends. So rather than sleep for an additional 3 hours like I’d like to do, I’m making breakfast instead. I’m not talking Cheerios or Rice Krispies. I’m talking about good hearty breakfasts. The kind I dream about ordering at restaurants when I’m organised enough to make it out the front door before they stop serving it. And although those breakfasts are super good, they’re not always super healthy.
I’m a sucker for sweet stuff, and breakfast is no exception. Waffles, French Toast, Pancakes. I’ve been trying to find new ways of enjoying healthier versions of my favourite breakfasts. My coconut protein pancakes were so delicious, that I couldn’t wait to try developing more healthy breakfast options. I knew that part of creating healthier breakfasts would involve cutting out the sugar. But I still needed to satisfy my sweet tooth. Cue Natvia sweetener to the rescue!
Natvia is a 100% natural stevia based sweetener, that’s the perfect alternative to sugar. It’s available in the UK through Ocado, and is a great replacement to the sugar in your daily coffee. And best of all, you can cook and bake with it. There are zero calories per serving, making it the perfect alternative to sugar in my healthy breakfasts. I’ve been using Natvia for a few weeks now as a replacement to the sugar in my coffee and in some of my baking, and it’s been great!
Not only did I want my breakfast to be sugar free, but I also wanted to try and create something that was gluten free as well. I’m not gluten intolerant, but I know a lot of people who are, so I’m hoping they’ll enjoy this recipe too. Finally, I wanted to incorporate two of my favourite things at the moment – lemon and waffles.
Baking with gluten free flour is totally different than baking with regular flour, but after a lot of experimenting and several attempts using various amounts of gluten free flour and other ingredients, I came up with a recipe I’m really happy with. These waffles are the capture the perfect flavour of sweet and zesty lemon, along with some poppy seeds thrown in for good measure. They remind me of my favourite lemon poppyseed cake that my mum used to make when I was a kid. So in a way, it’s kind of like having cake for breakfast.
Sugar & Gluten Free Lemon Poppyseed Waffles
Instead of pouring loads of unhealthy sugary syrup on top of my yummy healthy sugar and gluten free lemon poppyseed waffles, I piled on a fresh julienne fruit salad with some homemade raspberry sauce. So good. Seriously. Soooo good!
These waffles are my new favourite breakfast. They’re perfectly crisp on the outside, while remaining light and fluffy on the inside. The sweet and zesty lemon flavour is so refreshing, especially with the fresh fruit and raspberry sauce. I sat outside in the sunshine eating these, and instantly felt like I was dining in a 5 star tropical resort. I could just imagine myself being served these for breakfast looking out over a tropical ocean. If any resort head chefs decide to add these waffles to their menu, your guests will love you. Just make sure to give me the credit ok 😉
- 200g Fresh Raspberries
- 1 tsp Natvia Sweetener
- 1 3/4 Cup (250g) Gluten Free Flour (I use Dove's Farm)
- 2 1/2 Tbsp Natvia Sweetener
- 1 Tbsp Lemon Zest (zest from 2 lemons)
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 Egg White
- 1 Egg Yolk
- 1 Cup Almond Milk
- 1 1/2 Tbsp Lemon Juice
- 1/2 tsp Vanilla Extract
- 3 Tbsp Coconut Oil, melted
- 2 tsp Poppy Seeds
- Using a hand blender, puree the raspberries into a liquid.
- Pour the liquid raspberries though a sieve to remove the seeds. If you don't mind the seeds, then omit this step.
- Stir in Natva sweetener.
- Pre-heat waffle iron. Combine the Natvia sweetener and lemon zest in a small bowl, and stir gently to infuse the zest with the Natvia. Set aside.
- Whisk the egg yolk, almond milk, lemon juice, and vanilla extract in a large jug / measuring cup. Set aside.
- Combine the flour, Natvia and lemon zest, poppy seeds, baking powder, baking soda and salt together in a medium bowl.
- Slowly pour the liquid mixture into the flour mixture, whisking gently until incorporated. Whisk in the melted coconut oil.
- Using a separate clean whisk and bowl, whisk the egg whites into soft peaks. Fold the whipped egg whites into the liquid and flour mixture.
- Pour the batter into the hot waffle iron, and cook until golden brown.
- Serve with raspberry sauce, and your choice of fruit (I used julienne melon, pear, and mango).
These waffles will freeze brilliantly, making future breakfasts a breeze. To re-warm them, simply defrost, and cook in a pre-heated waffle iron for a minute or two.
I’m pleased to say that I’m linking up my Sugar & Gluten Free Lemon Poppyseed Waffles to this month’s Breakfast Club, hosted by non other than myself!
This post has been commissioned by Natvia Sweetener.