RECIPE BY: Bonnie Carlson Kaypaghian

RESETTERS, you’re not missing a thing! This recipe is the BOMB and Dr. Mndy approved for the 15-day detox (without the maple syrup). If you need a brunch fix for your next meal, this one is for you! Eat your way to fantastic health by eating delicious & nutritious food!

RESET WAFFLES WITH RASPBERRY PUREE

Ingredients

For the waffles

  • 2 1/2 Cups Almond Flour
  • 1 Cup Tigernut Flour
  • 2 T. Baking Powder
  • 1 t. Xanthan Gum
  • 1 t. Salt
  • 6 Eggs, beaten
  • 5 Cups Almond Milk
  • 1 Cup grass fed butter, melted
  • 2 T. Maple Syrup (optional)

Raspberry Puree

  • 3 Cups frozen organic raspberries
  • 1/4 to 1/2 Cup water

Directions

For the waffles

  • In a medium bowl, mix all dry ingredients all together and set aside. In a large bowl, mix the eggs, milk syrup & butter (Note: The butter should be warm but not hot b/c you don’t want it to cook the eggs when mixing.) Slowly mix the dry ingredients (in small batches) into the wet ingredients; doing this gradually will help prevent lumps.) Mix batter thoroughly. Batter will be thick and will last about a week in the fridge.
  • Heat Belgian waffle iron. For the waffle size shown, use a 2 ounce ladle and scoop batter into the waffle maker. Follow cooking time guidelines on your waffle maker.
  • Estimate carb count: 7.5g per 2oz of batter

Raspberry Puree

  • In a medium sauce pan, on medium heat, add the raspberries & the water. Melt the raspberries about 7-10 min until it becomes a sauce. Remove from heat. Let cool. When cool enough to handle, blend in a blender for 2-3 minutes until it becomes a puree. Enjoy this fresh raspberry sauce on waffles, ice cream or even to make your own “Fast Raspberry Jam”
  • Estimate carb count: 5g per ounce of puree.