CRISPY KETO WAFFLES
These keto waffles are made with almond flour. They're crispy on the outside, tender and fluffy on the inside.
Provided by Vered DeLeeuw
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Plug your waffle maker in. Set your oven to warm (150°F) and fit a baking sheet with a wire rack. Place the baking sheet in the oven.
- In a medium bowl, whisk together the eggs, vanilla, stevia, and milk.
- Gradually add the almond flour, whisking it in until the mixture is smooth.
- If the batter seems very thick, add a little water. I often add 2 tablespoons.
- Mix in the kosher salt and the baking soda.
- Brush the waffle maker with melted butter. Pour the batter into the waffle maker, using a scant 1/2 measuring cup per waffle and spreading the batter to the corners before closing the lid.
- Cook until puffy and set, about 5 minutes. When the first batch of waffles is ready, place the cooked waffles on the wire rack in the warm oven to keep them warm.
- Brush the waffle maker with more melted butter and repeat steps 5 and 6 until all the batter is gone. Serve the waffles immediately.
Nutrition Facts : ServingSize 1 waffle, Calories 305 kcal, Carbohydrate 9 g, Protein 12 g, Fat 25 g, SaturatedFat 5 g, Sodium 301 mg, Fiber 5 g, Sugar 3 g
GLUTEN-FREE ALMOND FLOUR FRIED CHICKEN
Spiced almond flour and cornstarch for a crispy, gluten-free coating for fried chicken.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk together the almond flour, cornstarch, garlic, paprika, thyme, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Pour the buttermilk into another dish. Dredge the chicken pieces in the almond flour mixture, dip in the buttermilk and then dredge again in the flour mixture. Place the chicken on a rimmed baking sheet and refrigerate for 5 to 10 minutes.
- Heat the oil in a 12-inch cast-iron skillet over medium-high heat until some flour dropped in turns golden right away. Add the chicken, reduce the heat to medium-low and fry until deep golden brown and cooked through to an internal temperature of 165 degrees F, about 18 minutes, turning every few minutes. Remove the chicken to a cooling rack or paper towels to drain. Season with salt and pepper. Serve with lemon wedges.
BLUEBERRY ALMOND CRISP
This amazing blueberry crisp recipe is the perfect summertime dessert! It's easy to make with blueberries, maple syrup, lemon, oats and almonds. It's gluten free, too! Recipe yields 6 to 8 servings (a lot!).
Provided by Cookie and Kate
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
- In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
- Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).
Nutrition Facts : Calories 349 calories, Sugar 24.4 g, Sodium 78.3 mg, Fat 14.4 g, SaturatedFat 4.6 g, TransFat 0 g, Carbohydrate 49.6 g, Fiber 6.2 g, Protein 7.8 g, Cholesterol 17.1 mg
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