Pecan Waffles
Waffles made with pecans that are great to be used as a sandwich bread substitute
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Ingredients
6 eggs
2 TBSP of SCD yogurt (can be replaced with water or almond milk)
1⅓ cups pecans (ground if using a hand mixer)
1 cup almond flour
½ tsp salt
1 tsp baking soda
6 eggs
2 TBSP (30 ml) of SCD yogurt (can be replaced with water or almond milk)
140 grams of pecan nuts (ground if using a hand mixer)
100 grams of almond flour
½ tsp (2.5 ml) salt
1 tsp (5 ml) baking soda
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Instructions
- Heat up the waffle maker - preferably a Belgian waffle maker.
- If you have a blender, make the recipe in the blender, otherwise use a regular hand mixer.
- Place the eggs in the mixer or blender until frothy.
- Add the yogurt.
- Add the pecans and grind until completely fine.
- Finally, add the almond flour, salt and baking soda.
- Mix until it is a thick batter.
- Pour a big spoon of the mixture into the waffle iron. Not too much or it will overflow.
- Bake for about 4-5 minutes, until the waffles are firm.
Nutritional Info
Storage
Freezes well
Notes
They are delicious hot from the waffle iron with fresh fruit and a little warm honey. For a delicious lunch on the road or at work: top the frozen waffles (two on top of each other) with drained SCD yogurt, smoked salmon, and some arugula lettuce. Wrap in foil and it will stay fresh for several hours.
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