The last week of Bread-Month is here to bring you a wonderful treat for the weekend! Often one hears “Grain-free” or “Gluten-free” and debates whether or not these foods would actually taste anywhere near the classic’s they remember.
The Belgian waffle is a North American classic weekend brunch food! Despite it’s name, Belgium doesn’t actually produce a “Belgian waffle” as the America’s do. They are known for similar classics such as the “Brussels waffle” or the “Liège waffle”. These waffles are slightly harder and crisper then what most have become accustomed too. For today’s “reinvention” I have used many ingredients you can find around your house, grocery store and farmers market. It is not only delicious and grain-free but safe for the Specific Carbohydrate Diet.
If you are not familiar with coconut flour or oil I urge you to read more about it. It is not only a wonderful gluten/grain-free flour substitute but has been documented to have wonderful health benefits despite some anti-coconut stances you may find when you Google it. Back in the 1930’s Dr Weston Price found the diets of South Pacific Islanders was high in coconut and found them to be healthy and trim despite high dietary fat, furthermore heart disease was almost non-existent. On a similar note, in 1981, researchers found in two Polynesian communities had excellent cardiovascular health and fitness primarily linked to their diets having coconut as their primary caloric energy source.
PDF—–>Grain-Free Belgian Waffles <—– PDF
Today’s Post can be viewed at FoodiePages.ca for their Tuesday Tastings