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Old 04-12-2004, 05:43 PM   #1
BettyR
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Amazing Low Carb Waffles

I got this recipe off another site and tweeked it a bit, the kids are out of school again today and I made them waffles this morning for breakfast and nobody knew they were low carb.

They will eat low carb with no fuss but they always have to let me know that they know I'm feeding them low carb food. Nobody said anything.

Amazing Low Carb Waffles

Preheat Waffle Iron

1-8oz pkg cream cheese(cubed)
3 eggs
2 pkt Splenda
1 tsp SteviaPlus
1 tsp baking powder
1/2 tsp baking soda
1/2 cup Chefs blend flour
1/4 cup cream
1 cup mozzarella cheese(Yes cheese in your waffles)

Put everything into a food processor and process until smooth. Open processor and scrap down the sides with a spatula and process for another 30 to 60 seconds.

Cook as you would regular waffles.
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Old 04-13-2004, 01:28 PM   #2
maryw
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What is Chef's blend flour?
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Old 06-10-2004, 11:20 PM   #3
GAllison
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I made these this morning and all I can say is WOW!!!!!!

They were so good, I couldn't tell that they weren't the real thing.

I made these changes:

I used 1/2 teaspoon liquid Splenda in place of the Stevia and Splenda packets, and I used vital wheat gluten in place of the Chefs blend flour. The rest was the same.

Thanks so much Betty for this recipe, my DH doesn't do low carb and I fed them to him and he didn't know they were low carb.
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Old 06-11-2004, 06:56 AM   #4
BettyR
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I'm so glad you liked it, I usually have a hard time getting people to try this recipe because they see the cheese and think that they wouldn't like it. But you really don't taste the cheese, it somehow makes the waffles taste more like real waffles.
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Old 06-11-2004, 08:15 AM   #5
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Can I use Carbsense or Atkins bake mix? Or Designer Whey protein powder, vanilla or plain?
Thanks!
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Old 06-11-2004, 08:48 AM   #6
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Wow. This sounds interesting. Does anyone know what the carb count would be per waffle? Or for the recipe?? Thanks for sharing, I believe I will try to make the waffles!

Blessings,
Baygal
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Old 06-11-2004, 10:39 AM   #7
BettyR
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On my waffle iron it makes 7 large waffles (3.6 carbs each).

Edited to add:

I don't know about other ingredients, I've only made them with the Chefs blend flour. Give it a try and see what happens.

GAllison said she used vital wheat gluten and they were good.

Last edited by BettyR; 06-11-2004 at 10:42 AM..
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Old 06-11-2004, 12:12 PM   #8
Baygal
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Thanks Betty, I can't wait to try them. I'm back on induction right now. But once I'm off, the waffles will be one of the very first receipes I try.
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Old 06-12-2004, 08:49 AM   #9
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is there any way to make them without using a waffle iron? i don't have one and don't think i would use it often enough to warrant the purchase of one. Can they be skillet fried, or maybe on the George Foreman?
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Old 06-12-2004, 09:18 AM   #10
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Emily Rose-
I don't know, I've never tried. If you try it, let me know how it turned out, I'd be very interested to know.

On the other hand, I often make a full blown breakfast for supper; breakfast pork chops, bacon, eggs and these waffles. My husband doesn't do low carb, but he loves these waffles.

I may do that tonight and put a dab of batter in a skillet and see what happens.

I'll let you know if I do, what happened.
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Old 06-13-2004, 05:03 PM   #11
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Emily Rose-
I tried them as pancakes and they just weren't as good as the waffles. The batter is very thick but it raises and spreads out in the waffle iron and then cooks from both sides at the same time which keeps it puffy where it's supposed to be. The pancake puffed up but fell when I turned it and was just gross.

You might try it on the Gorge Foreman grill but I'd prop it up in the front so it will sit flat while it's cooking, and make sure that it's good and hot before you put the batter on. Don't put too much, it puffs up and spreads out pretty good.
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Old 06-13-2004, 07:15 PM   #12
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Bump. Can anyone tell us about the Chef's blend flour????
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Old 06-13-2004, 08:09 PM   #13
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You'll probably have better results if you search for "Chefs' Flour Blend". Netrition doesn't sell anything like it, but the site it's on is a competitor, so there you are.

I haven't tried it, myself; it's crazy expensive.
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Old 06-13-2004, 09:22 PM   #14
BettyR
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GAllison said she substituted vital wheat gluten and it came out good.

I just made these for supper tonight. My 21 year old son, who won't touch anything low carb, loves these.
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Old 06-13-2004, 09:27 PM   #15
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Just wanna pop in here and say...

I made a recipe similar to this (I think it was a twinked version of Sherielees) in my huge George Forman and it worked fine...so go for it.



(...and Betty...I'm still enjoying experimenting with your Flax B. Bun...
Today I used ww, gluten, and almond flour for it in a 5" square plastic foodsaver. Sliced it into, had 2 pieces of BREAD! )

Thanks for your recipes.

Shawnee

Maintainer....that's why I used whole wheat
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Old 06-13-2004, 09:34 PM   #16
BettyR
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shawneesioux-
Would you post your recipe on the bun thread? I'd really like to give it a try.
Thanks,
Betty
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Old 06-13-2004, 09:38 PM   #17
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You betcha, Betty

Shawnee
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Old 11-09-2008, 09:24 PM   #18
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Going to give these a shot again. New waffle iron, only 20.00! Can't beat a TnT classic.

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Old 11-09-2008, 09:28 PM   #19
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Ah, the original! There is quite a discussion about these on this thread too:

http://www.lowcarbfriends.com/bbs/lo...pe-wanted.html
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Old 08-10-2010, 06:50 AM   #20
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You know what I just realized? This recipe and Sherrielee's waffle bun recipe are the same, except for the mozarella cheese. Now I don't think I'll ever get to make it the other way because I'm hooked on it like this!
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Old 08-10-2010, 08:40 AM   #21
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the best people to ask about waffles are ....

POLITICIANS. They waffle on every issue. Love & Profits: FLATFERENGHI
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Old 08-10-2010, 09:41 AM   #22
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I use mozzarella cheese in my Atkins Rolls to add body to them. Works every time!
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Old 08-10-2010, 09:51 AM   #23
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Ummm-sounds good for lunch
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Old 08-12-2010, 11:57 AM   #24
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Years ago, there was a recipe for making Chef's Blend Flour. I will see f I can dig it up. when I get back from the cabin. I think I have it in an old binder. Julie
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Old 08-12-2010, 08:46 PM   #25
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Quote:
Originally Posted by SCOTTSDALEJULIE View Post
Years ago, there was a recipe for making Chef's Blend Flour. I will see f I can dig it up. when I get back from the cabin. I think I have it in an old binder. Julie
Vital Wheat Gluten works A-OK
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Old 08-12-2010, 09:42 PM   #26
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Denise, did you use 1/2 cup of Vital Wheat Gluten? If you did how would you describe the waffles?

Wanda
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Old 08-13-2010, 08:02 PM   #27
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So, I just made these tonight - used 1/3 almond flour and 2/3 coconut flour to sub for the chef's blend - they were wonderful!!!
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Old 08-13-2010, 09:15 PM   #28
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Denise, did you use 1/2 cup of Vital Wheat Gluten? If you did how would you describe the waffles?

Wanda
That is exactly right, Maru2. 1/2 cup Vital Wheat Gluten in place of the Chefs flour and an added tsp of cider vinegar to the cream (to create buttermilk) is how I originally heard of the recipe. I would describe these waffles as perfect clouds of yummy goodness
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Old 08-16-2010, 11:50 AM   #29
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Hi all - I made these waffles this weekend with vital wheat gluten. They came out really dark brown - even when I only cooked them for a short amount of time. Does anyone else have this problem, or do they come out golden for y'all?
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Old 08-16-2010, 02:06 PM   #30
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POLITICIANS. They waffle on every issue. Love & Profits: FLATFERENGHI
Well said!
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