TESTIMONY OF THE DAY
Phone Client Testimony: “Maria. I am so excited! I went to my dentist today to have an implant checked. He said my bone has grown so fast and asked me what I have been doing. He noticed I had lost a lot of weight also. I watched one of your videos on supplements and you said to take Vitamin k-2 for plaque.
My teeth have always been sensitive and my gums bleed… No more!
I could tell the difference but I waited to see if the dentist could see a difference. He did ! OMG I can not believe how much I keep learning from you! You are the best! Many thanks to you for helping me take back my health.. I am so excited and happy !!!!!!” – Shirley
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1 TBS baking powder
2 TBS Swerve
1/4 tsp Celtic sea salt
1 cup unsweetened almond milk
1/2 cup softened coconut oil or butter preheat the waffle iron. In a medium-sized bowl, mix the dry ingredients together. In a separate bowl, mix the wet ingredients together. Slowly mix the dry ingredients into the wet and mix until smooth. Make sure the iron is hot and add the batter onto the greased waffle iron. Close the iron and cook according to directions (3-5 minutes) or until crisp. These tasted great by themselves or with a little butter melted on top! Makes 12 single waffles.NUTRITIONAL COMPARISON (per single waffle)
Traditional Waffle = 166 calories, 9.2g fat, 3g protein, 17.6 carbs, 0.5g fiber
“Healthified” Waffle = 104 calories, 8.7 g fat, 5.7g protein, 3.9 carbs, 1.5g fiberCLICK HERE TO FIND MY FAVORITE WAFFLE IRON!
I will definitely be on the lookout for this product – thanks!
mine came out way to salty, im thinking maybe i need to leave the salt out
Love your blog Maria! Found you through Jamie 🙂 Do you have a recommendation for an alternate for the peanut flour? My son is allergic to peanuts so although the rest of us LOVE it, I can’t make much with it. Would love an alternative that tastes just as good 🙂 Thanks!
Thanks for the kind words! Try the flaxseed waffles. They are a family favorite!
I’m definately going to try these waffles…just ordered some peanut flour. My question is about the butter…should it just be very soft or should I melt it?
I would just soften the butter, but I’m guessing melting would be fine…yummy!
Wondering what exactly is peanut flour? I have hazelnut meal, is that the same? Would it work?
You can sub that if you like. I get my peanut flour here. 🙂