Caralishious says: ‘One thing that I often miss on this healthy journey of mine is none other than the good old waffle. There is just something about a hearty crisp waffle that really gets my taste buds worked up…even the thought of a waffle can trigger cravings second to none. And so off to the kitchen I went to work on a healthy low-carb waffles recipe (obviously…wink wink). What makes my heart sing, even more, is that this particular recipe is low carb too. Such a win! In this recipe, I do use caramelised bananas as a topping which may increase the carb content, so for those of you who are watching your carbs, you can leave out the banana and just use the nut butter and strawberries as your main toppings. I hope you love this one as much as I do.’

MAKES 1 large waffle // COOKING TIME 15 mins

INGREDIENTS
For the waffle
3 egg whites, or 2 egg whites plus 1 whole egg
2 tbsp almond flour
2 tbsp milk of choice (I used unsweetened almond milk)
½ tsp baking powder
2 tbsp xylitol or stevia
For the toppings
3 tsp xylitol
1 banana, sliced
3 strawberries, sliced
Macadamia nut butter, to serve

METHOD
For the waffle
1. Beat 2 of the egg whites to stiff peaks.
2. Stir in the almond flour, milk, baking powder, xylitol, and remaining egg.
3. Heat up your waffle iron to the highest temperature, and grease.
4. Pour in the batter and cook until browned, about 3-4 minutes. Remove from waffle iron using a spatula and allow to cool a little before adding toppings.
For the toppings
1. Place xylitol in a heated pan and allow to melt. Add banana and cook on medium heat until xylitol starts to caramelise over bananas. Once slightly browned, remove from heat.
2. Top waffles with caramelised banana, strawberries and generous spoonfuls of nut butter.

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