Blueberry Almond Flour Waffles
- 1 cup almond flour
- 4 egg
- 1/2 cup blueberries frozen
- 1/4 cup honey
- Mixed all ingredients together in a bowl.
- Add to a waffle press.
We hear from our patients quite often that they believe healthy food is more expensive
than other foods, but have a secret for you – frozen foods have just as much nutritional value, a
longer storage life, and typically are cheaper. Frozen foods, such as blueberries and cherries, are
able to retain their nutrition value because the produce is frozen directly following their harvest
which ensures none of the nutrients have time to be lost or deteriorate. And blueberries just
happen to be one of the highest sources of numerous nutrients – including fiber, potassium, B-
vitamins, and vitamin C. Blueberries get their bright blue color from their high content of
phytonutrients called anthocyanins – these specific nutrients can help with improvement in
growth, development of tissues, promote wound healing, process cholesterol, and reduce the risk
of heart disease. If you want to know more about The Blueberry Method – nutritional benefits of
blueberries, try new blueberry recipes, or read up on some cooking tips – head on over to the
American Heart Association Certified Blueberry Council Webpage.
We talked about almond flour pretty extensively in our Grain-Free Gingerbread Cookies
(another great recipe to checkout if you are looking to lower your intake of foods which spike
your blood sugar) but we couldn’t go without mentioning it here. Almond flour is a great
substitute for wheat flour with a higher amount of protein as well as monounsaturated fats and
fiber. High fiber diets have been shown to increase fullness and help you stay full longer which
long term can help lower cholesterol levels, control blood sugar, and aid in weight loss goals.
We hope you enjoy our Blueberry Almond Flour Waffles.
Nutrition info is an estimate and may contain errors.
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As a certified LEAP therapist, Dietitian Kathleen can help you solve your digestive difficulties with cutting edge research and state of the art protocols. Co-author of Cooking with Food Sensitivities Survival Guide.