Superfood Waffles & Nice Cream by Sunkissed Kitchen
When brainstorming recipe ideas for Glean and Ninja, I wanted to find a dish that my extremely picky 3 year old would eat. My biggest challenge in the kitchen right now is feeding my toddler, who has cut out more and more foods as he has gotten older, making his diet extremely limited. I decided on two things he will eat -- waffles and ice cream -- and used Glean vegetable flours to up the nutrition, along with some other high protein ingredients, to make sure he would get a balanced meal. Success! He not only ate this for lunch the day I photographed it, he also asked for it again for dinner!
- 2 eggs
- 1/2 c. almond milk unsweetened
- 1/4 c. greek yogurt
- 1 tbsp. date paste or sub honey or maple syrup
- 1 tbsp. coconut oil melted
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
- 3/4 c. oat flour
- 1/4 c. Glean Pumpkin Flour
Raspberry Beet Superfoods Ice Cream
- 1 banana quartered & frozen
- 1 c. mango frozen
- 1 c. raspberries fresh or frozen
- 1/3 c. coconut milk full fat (or sub almond milk)
- 1 tbsp. Glean Beet Flour
- Add the eggs, yogurt, almond milk, date paste (or honey), coconut oil, salt and baking soda to a mixing bowl. Mix well.
- Add the oat and pumpkin flours, and stir to combine. Add 1-2 tablespoons almond milk to thin if necessary.
- Heat a waffle iron on medium-high heat. Spray with coconut oil if necessary with your waffle iron.
- Cook waffles until the steam lessens and the waffles and brown and crisp on the outside.
Raspberry Beet Superfoods Ice Cream:
- Add all ingredients to the Ninja food processor bowl, and process on low until the mixture is broken up, and then increase the power to high. If necessary, use a spoon to scrape the sides and press it down into the bottom of the food processor bowl, and then turn the machine back on high, and process until the fruit is completely broken up and the fruit mixture begins to "fluff up" and look similar to soft serve ice cream.
- Serve waffles with a scoop of "nice cream." For ice cream that scoops similar to the photos, freeze for 1-2 hours, and then scoop. However, I usually just add scoops straight from the food processor!
Calories: 581kcal | Carbohydrates: 76g | Protein: 18g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 164mg | Sodium: 740mg | Potassium: 873mg | Fiber: 10g | Sugar: 32g | Vitamin A: 118.7% | Vitamin C: 63.2% | Calcium: 19.1% | Iron: 27.4%
Michelle started Sunkissed Kitchen in 2013 as a way to share her passion for healthy food and delicious meals. Her recipes are built around fresh, seasonal produce, and are all gluten free. Growing up, Michelle struggled with health issues, and at an early age, found ways to use nutrition to improve her health and her overall wellbeing. She strives to show others the impact a healthy diet can have on quality of life. As a wife and mother, she understands the challenges that come with prioritizing healthy eating throughout the busy week, so she works to find ways to minimize dishes and shorten ingredient lists.