Thursday, March 5, 2015

Protein Bean Butter Waffles

I woke up this morning hungry.  So in lieu of a breakfast smoothie, I decided to make my morning a little more luxurious with waffles.  And it was a waffle kind of morning, according to my muppet dog, Zeke:

Plus I wanted an excuse to try Wild Friends Maple Sunflower Seed butter.  I scoured the internet and Pinterest for recipe ideas, but was discouraged to see the majority of waffle recipes contained too much bland gluten-free flour for my liking, not to mention sugar and dairy.

For a boost of energy and a filling meal to sustain you all morning, whip out your food processor or high speed blender and follow along!

Protein Bean Butter Waffles
Yields 4 medium waffles


1-1/4 cup red kidney beans
2 tablespoons oats, finely ground into a flour
2 tablespoons coconut flour
1 tbsp ground chia seeds, mixed with 3 tablespoons water
2 eggs plus 1 egg white
1/4 cup Wild Friends Maple Sunflower Seed Butter
1 tablespoon coconut oil, melted
1 teaspoon vanilla
3/4 teaspoon baking powder
1/2 teaspoon baking soda
dash sea salt (optional)

kidney beans
strain and rinse kidney beans or beans of choice

finely ground oats to use as oat flour


1.  Mix ground chia seeds and water, stir and set aside to thicken and gel.
2.  Melt coconut oil.
3.  Pour all ingredients into the food processor bowl or blender.
4.  Puree until smooth.

doesn't look super appetizing, but trust me, it is!
5.  Pour on a preheated nonstick or oil-spritzed waffle iron and cook until done.

6.  Enjoy plain or topped with unsweetened applesauce!

bean protein waffles with applesauce

gluten-free bean protein waffles

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