Low carb? Really? In Vickie de Beer’s Low-Carb Express we found this recipe … quick Waffles with Avo and Raspberry Nice Cream. It serves four so the perfect family treat.
Make the nice cream first. Simply combine 2 avocados, a pinch of salt, the grated zest of 1 lemon, 125ml plain yoghurt, 300 g frozen raspberries and 45ml erythritol (or to taste) in the bowl of a food processor and process until smooth. Spoon the mixture into a metal or glass container and keep in the freezer until needed. There is no need for it to set, so you can eat it immediately.
Then the waffles. You’ll need 100 g almond flour, 10 g psyllium husks, 2.5ml vanilla extract, 40 g erythritol, 60 g butter, 2 eggs, 125ml milk and extra melted butter for cooking.
Preheat an electric waffle iron according to the instructions.
Combine all ingredients except the melted butter in a food processor and process until the dough comes together.
Brush the waffle iron with the melted butter and scoop two to three tablespoons of the mixture onto the waffle iron and spread it with the back of the spoon. Cook for five minutes or until golden.
Serve the warm waffles topped with generous scoops of the nice (and it really is) cream.
Tips: Substitute the raspberries with any other frozen berries, such as strawberries or blueberries. If you are omitting dairy from your diet, use coconut cream instead of yoghurt. Penguin, R320