This morning my kids asked if I would make them waffles for breakfast. I haven’t made waffles in ages so I agreed to. Usually I make waffles with some kinds of dairy product. Cottage cheese, sour cream, greek yoghurt or similar but I didn’t have any. So I made them with coconut milk and ended up with some delicious waffles that were both gluten free, grain free and dairy free. That’s a lot of labels! Labels aside, they were really tasty!
But before I get to the recipe, I want to tell you about a very interesting seminar I went to yesterday. It was a full day with speakers presenting the latest results from somewhat controversial topics like red meat and cancer, saturated fat and eggs and cholesterol.
If you’re just here for the waffles, scroll down to the recipe in the bottom of this post.
Here are the conclusions:
- Does red meat cause cancer? Mayby, we don’t know for sure. A lot of observational studies point in that direction but there are many unknown factors still. Other confounders (like diet or lifestyle) may play a role too. To be on the safe side, authorities prefer to keep the current warnings about eating too much read meat.
- Saturated fat is not as dangerous as we previously thought and recent studies found no association between saturated fat intake and CVD risk.
- The Dietary Guidelines Advisory Committee recommends in a new report to lift the ban on total dietary fat intake and to eliminate the concern of eating foods containing cholesterol (e.g. eggs). These are not yet dietary guidelines but recommendations for the the new dietary guidelines, that the US will present later this year.
- Replacing saturated fat with either PUFA’s or carbohydrates do not lower the risk for CVD. Maybe even the opposite.
- Dietary advice should focus on optimizing types of dietary fat and not on reducing the intake.
- Eating eggs is safe and has no harmful effect on blood lipids. Maybe it even has a positive effect.
Probably not new to readers of this blog but still extremely interesting.
AND NOW FOR THE WAFFLES
- 4 small eggs
- 3/4 cups of coconut milk (1,5 dl)
- 3/4 cups of dessicated coconut (1,5 dl)
- 2-3 tsp of coconut palm sugar (or sweetener of your choice)
- 1 tablespoon of Fat-Reduced Coconut Flour (affiliate link)
- 2 tsp psyllium husks
- 0,5 tsp of vanilla powder
2. Blend or whisk together eggs and coconut milk. Add the rest of the ingredients and blend/whisk again. Because of the fibre content of both the coconut flour and the psyllium husks, the dough will thicken if your don’t bake your waffles straight away.
3. Bake in the waffle maker. I get five waffles out of this recipe.