Coconut-Banana Buckwheat Waffles served with Hazelnut Agave

 Breakfast, Dairy Free, Egg Free, Gluten Free, Vegan, Vegetarian  9 Responses »
Apr 252011
 
Just a super quick post today to say hello.  I hope you had a wonderful Easter!

As a special breakfast over the weekend I made a variation of my blueberry buckwheat waffle recipe.  Remember this one?
Gluten, dairy and egg free!
 This version came out really flavorful and moist from the coconut and ripe banana folded right into the batter.  It brought tropical vacations with warm breezes and swaying palm trees to mind.

I hope you love it as much as we did!

 Coconut-Banana Buckwheat Waffles 

Serves 4 (4 sections per serving)
Gluten, dairy, egg free and SO easy

Ingredients


1 1/2 cups buckwheat flour
1 Tbsp ground flax seed
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp. salt
2 Tbsp shredded un-sweet coconut
1 1/2 cups coconut water (or coconut milk or any liquid)
3 tablespoons coconut oil, melted
1 tsp vanilla
1 ripe banana, sliced
4 Tbsp hazelnut agave, optional


Directions


1. Mix all dry ingredients, flour through shredded coconut with a whisk.


2. Add in the wet ingredients and whisk until just combined.  Additional liquid may need to be added to thin mixture.  Fold bananas gently into mixture.


3. Spray your waffle iron well with cooking spray and pour about 3/4 cup mixture until the wells are filled.  Close the lid of the waffle iron until waffles are cooked through.  Serve each serving with 1 Tbsp hazelnut agave if desired.

***Please note that what I designate as “allergy free” is my attempt at gluten, egg, dairy, soy, peanut and cod fish free which are the allergies my daughter has. I am not a doctor or registered dietitian.

Nutrition Facts

4 Servings
**8 WW Pts Plus (without agave)
Amount Per Serving


Calories 318.0
Total Fat 17.1 g
Saturated Fat 13.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 370.4 mg
Potassium 629.3 mg
Total Carbohydrate 36.5 g
Dietary Fiber 9.3 g
Sugars 9.1 g
Protein 7.1 g

truRoots and my Amazing Sprouted Green Lentil Coconut Curry Soup

 Dairy Free, Egg Free, Food Find, Gluten Free, Lighter Fare, Soy Free, Vegan, Vegetarian  10 Responses »
Feb 232011
 
I found Nutmeg Notebook through my weight watcher message boards. The photos of her healthy recipes are just gorgeous and occasionally she does product reviews.  The one I came across that intrigued me was for an Organic Sprouted Bean Trio from truRoots .  Per 1/3 cup there is 160 cals, .5 g fat, 11 g fiber and 11 g protein.  Is that unbelievable or what?
 
I was so excited I contacted the company to find out where I could purchase their product and they advised where and that they could send me a sample to see if I liked it before purchase. Of course I gave a resounding yes!
This would be the “sample” pack they sent.Sprouted Mung Beans, Sprouted Quinoa, Whole Grain Quinoa

Germinated Brown Rice, Sprouted Green Lentils

Organic Chia Seeds and Organic Haiga Rice

 
The first thing I thought of was a curry lentil soup because the last time I had some from Native Sun it was so amazing I haven’t been able to get it out of my head.  Every time I go back I ask if they have the soup and no far no luck.
 
To my complete happiness this came out just as amazing and was super easy.  It’s so creamy, flavorful and has a hint of sweetness.
 
Thank you to truRoots for this amazing sample pack!
 

Sprouted Green Lentil Coconut Curry Soup

***3 WW Pts Plus
10 to 12 servings

Organic Ingredients

1/2 Tbsp Earth Balance
1/2 Tbsp EVOO
1 onion, diced
2 carrots, peeled and chopped
2 Tbsp minced ginger
4 cups (1 carton) vegetable broth
2 cups water
2 rounded Tbsp curry powder
10 oz frozen cubed butternut squash (or fresh will be fine too)
6 Tbsp or about 1/3 cup tomato paste
1 cup lentils, I used truRoots Organic Sprouted Green Lentils
1/4 cup golden raisins
1 14-ounce can light coconut milk

 Directions

1. Heat butter and olive oil in Dutch oven over medium high heat; add onion, carrot and ginger and cook until softened but not brown, about 5 minutes.

2. Pour broth and water in to vegetable mixture; stir in curry, squash and tomato paste and bring mixture to a boil.

3. Add lentils and gently boil for 5 minutes, reduce heat and simmer 30 minutes.

4. Remove from heat; stir in coconut milk and raisins.

Nutrition Facts
***3 WW Pts Plus
10 Servings
Amount Per Serving

Calories 134.9
Total Fat 2.1 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.7 g
Cholesterol 1.6 mg
Sodium 458.1 mg
Potassium 282.4 mg
Total Carbohydrate 23.9 g
Dietary Fiber 7.4 g
Sugars 4.9 g
Protein 6.2 g

Vitamin A 81.2 %
Vitamin B-6 5.6 %
Vitamin C 13.3 %
Vitamin E 2.9 %
Calcium 4.1 %
Copper 4.5 %
Folate 3.3 %
Iron 16.5 %
Magnesium 5.0 %
Manganese 8.9 %
Niacin 3.9 %
Pantothenic Acid 1.7 %
Phosphorus 3.2 %
Riboflavin 2.1 %
Selenium 1.3 %
Thiamin 3.2 %
Zinc 1.4 %

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