5. Optional – Dust with a little icing sugar and serve.
5. Optional – Dust with a little icing sugar and serve.
3/4 Cup (175ml) Whipping Cream or Double Cream
2-3 Tbsp Icing Sugar
1/2 tsp Vanilla Extract
1. Whip the cream with an electric whisk until it’s slightly thickened. Add in the icing sugar and vanilla extract, and whip until thickened. Just make sure not to over whip or it will turn into butter.
To Assemble The Cupcakes:
Fresh fruit of your choice (I used raspberries and strawberries)
1. Fill each meringue nest with 2-3 tablespoons of Lemon Curd and top with freshly cut fruit.
2. Take your lemon cupcakes and add a dollop of the sweetened whipped cream onto the top of each one.
3. Place the meringue nests on top of the whipped cream topped cupcake, and serve immediately.
**The meringue nests will begin to dissolve once they begin to absorb the moisture from the fruit, lemon curd and whipped cream, so only assemble the number that you need.
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.
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 😉
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.
Breakfast lovers unite! I’m pleased to say that I’ll be co-hosting a monthly link up called the Breakfast Club. This is the first month of the newly re-launched Breakfast Club, co-hosted by myself and Sarah from Maison Cupcake.
Originally started by Helen at Fuss Free Flavours, Breakfast Club is the place to share and celebrate the variety of things people eat for breakfast. From sausage sandwiches and bacon butties, to waffles with berries and cream, and everything in between. If you eat it for breakfast we want you to share it with us!
You may enter up to two dishes per month. We don’t mind your dishes being entered to other events, but the post must be newly published material. All entrants participating in Breakfast Club are also offered an invite to pin to the Breakfast Club Pinterest Board.
To get you going, here are some ideas of things you can enter into Breakfast Club:
Bacon and sausages
Bagels and pretzels
Cereals, granolas, mueslis
Egg dishes including tortillas and omelettes
Fruit based salads
Home cured meats
Home made cheeses
International breakfast dishes
Jams, curds, preserves
Pancakes, crepes and blini
Pastries and muffins
Nut butters and spreads
Scones and drop scones
Smoothies, shakes and juices
Soy milk or soy yogurt dishes
Waffles and griddled things
Toasties or things on toast
Please publish your new post linking to the current host’s (Andrea Made With Pink) monthly announcement post, and the co- host’s blog (which this month is Sarah Maison Cupcake). If you mention either of us on Twitter (@Made_With_Pink and @MaisonCupcake) with the #BreakfastClub hashtag, we’ll try to RT as many entries as we can.
Don’t forget to include the below Breakfast Club badge in your post as well!
I’ll be posting a recap of all the entries at the end of the month.