Up Your Healthy Brunch Game With These Tomato & Chive Waffles
Waffles are an iconic breakfast tradition. This version is made with a combination of flours that have a lower glycemic index, so they are less likely to produce rapid blood glucose spikes. The addition of tomato and chive adds a savory twist, making it even easier to top the waffle with braised greens, shrimp, or chicken, as is commonly done at soul food establishments outside of the South.
Tomato & Chive Waffles
Serves 8 (1 waffle each)
- 2 cups low-fat buttermilk
- ½ cup crushed tomato
- 1 medium egg
- 2 medium egg whites
- 1 cup gluten-free all-purpose flour
- ½ cup almond flour
- ½ cup coconut flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon dried chives
- Nonstick cooking spray
- Heat a waffle iron.
- In a medium bowl, whisk the buttermilk, tomato, egg, and egg whites together.
- In another bowl, whisk the all-purpose flour, almond flour, coconut flour, baking powder, baking soda, and chives together.
- Add the wet ingredients to the dry ingredients.
- Lightly spray the waffle iron with cooking spray.
- Gently pour ¼- to ½-cup portions of batter into the waffle iron. Cook time for waffles will vary depending on the kind of waffle iron you use, but it is usually 5 minutes per waffle. (Note: Once the waffle iron is hot, the cooking process is a bit faster.) Repeat until no batter remains.
- Enjoy the waffles warm!
Prep tip: Choosing a gluten-free flour similar to the one made by NOW Real Food® will yield a more tender, fluffy waffle. If you prefer a heartier texture, use a gluten-free flour made from beans and starchy vegetables.
Per serving: Calories: 143; Total Fat: 4 g; Cholesterol: 23 mg; Sodium: 170 mg; Total Carbohydrates: 21 g; Sugar: 3 g; Fiber: 5 g; Protein: 7 g
Recipe excerpted from The Southern Comfort Food Diabetic Cookbook: Over 100 Recipes for a Healthy Life, by Maya Feller, M.S., R.D., CDN, published by Rockridge Press. Copyright © 2019 by Callisto Media Inc. All rights reserved.
Maya Feller, MS, RD, CDN is a Registered Dietitian who specializes in nutrition for chronic disease prevention. She received her masters of science in nutrition at New York University and completed her clinical nutrition training at Memorial Sloan Kettering Cancer Center. After graduating, Maya established a DOHMH funded food and nutrition program in an outpatient setting where she oversaw the nutrition program, counseled patients and was responsible for the daily soup kitchen and weekly food pantry where she partnered with neighborhood CSAs and food co-ops to bring local and organic food to her clients.
Maya shares her approachable, real food based solutions to millions of people through regular speaking engagements and as a nutrition expert on The Dr. Oz Show and Good Morning America. She's also an adjunct professor at NYU where she teaches nutrition and lectures at nutrition symposia. When she's not hard at work, you may spot Maya out for a run, shopping at the Park Slope Food Coop or enjoying a delicious meal with her family.