By nutritional therapist Christine Bailey
A delicious low sugar breakfast option. You can add a scoop of raw cacao powder for a chocolate waffle if you prefer.
(makes 4 waffles)
150g gluten-free flour
1 tsp baking powder
1/4 tsp xanthan gum (omit if the gluten-free flour contains xanthum)
2 free range or organic eggs
1 tbsp olive oil
2 tbsp xylitol
1 tsp ground cinnamon
150-200ml almond milk or coconut milk
Fresh or frozen berries
Simply place all the ingredients in a blender and process until smooth. Add a little more almond milk if needed to create a thick batter.
Grease and heat your waffle iron. Once hot, pour in some of the batter and cook according to the manufacturers instructions. Remove and repeat with the remaining batter.
Serve with berries and coconut yoghurt if wished.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.