I crave waffles… all the time. I went through the flax milk and high protein waffle phase, however I am doing a fat fast right now, and so I want to keep it on the lower carb end of the spectrum. I tried the keto diet a few months ago, but with my adrenals there is a fine line that I have to walk. So I am now going at it again but in a different way. Instead of loading up on the MTC oil, and Bulletproof coffee, I am doing Thrive Algae Oil as my main oil. I am still getting some saturated fats into my diet, but no where near as many. Thrive gives me those healthy mono-unsaturated fats that I am lacking because of my avocado allergy.
You’re feeling really sad right now thinking about no avocado, right? Me, too. Especially because these would be perfect with a little avocado, cucumber, apple and basil relish. Don’t you think?
So I found this oil, and I am using it for that heart healthy eating, and loving it.
Also I wanted to try the VeganEgg because I have gone back and forth a few times over the last few years from vegan to vegetarian mostly due to eggs. When we moved back to the Seattle area a few years ago it was the hardest week of my life. I turned to eggs for comfort after being vegan for a lot of years. Then I went back to vegan when I went paleo. I had decided to try paleo because my diet consisted off a LOT of quinoa. It felt so good. So I went with it and was doing great. But the last six months my hormones have been going through a transition, my adrenals are again feeling my overdoing it, and it has been like a landslide with weight gain. Now we’re experimenting because I am determined to take back my health and my waist size to where I want it to be.
So I started really thinking about vegan Bulletproof or vegan keto, and how I could redefine it for me. That took some thinking, and some internet browsing. I found some interesting recipes out there, but none that really hit the spot so I created this. For my daughter I did use the pastured eggs, but for myself I used the VeganEgg and it was amazing.
So here is the recipe for one waffles. It will take a little longer to cook with the VeganEgg than a normal waffle. When using real eggs you can make two waffles at a time. However a VeganEgg tip was that for more than two eggs you may need less water and I didn’t want to jinx myself. Feel free to double the recipe if going vegetarian.
2 VeganEgg (or pastured eggs)
1 tbsp Thrive Algae Oil
1/4 can Native Forest Organic Premium Coconut Cream, Unsweetened, 5.4 Ounce
1/4 tub Chive & Onion Daiya Cream Cheese Style Spread
3 tbsp Tigernut flour
1 tsp Organic Fijian Seasoning
- Heat your waffle maker up and spray with coconut oil to keep from sticking.
- Mix two tbsp of VeganEgg with 1/2 cup of ICE COLD water. They say to blend if you want it fluffier, but it whisks up pretty easily.
- Warm coconut cream and cream cheese, and blend into the VeganEgg mixture.
- Add in your tigernut flour, seasoning and algae oil. Blend to a nice batter.
- Add to waffle maker. I let it cook until the back looked done, and then flipped it around so that the front was now turned and in the back. This was because I felt that the front wasn’t cooking as well as the back. It does take a little longer but watch to keep it from burning.
- Enjoy this savory waffle as a stand alone, or use it for a sandwich substitute as a wrap.
NOTE: You could easily use the plain cream cheese with sweeter options like pumpkin spice to make a sweet waffle as well.