The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) (4 page)

1. In a medium mixing bowl, whisk the eggs with the almond milk and vanilla.
   
2. Add the maple syrup, salt, baking powder, almond meal, and flour and whisk until just combined. Stir in the chocolate chips. Be careful not to overmix the batter.
   
3. Heat a nonstick griddle to medium heat or 250°F. Pour
   ¹
   ⁄
   ₄
   cup of the batter into the skillet for each pancake. The pancakes will start to bubble when they need to be flipped. Gently flip pancakes and cook until golden. Serve with your favorite pancake toppings.
   

PER SERVING
Calories: 818
|
Fat: 51g
|
Protein: 28g
|
Sodium: 651.5mg
|
Fiber: 11g
|
Carbohydrates: 69g
|
Sugar: 27.5g

These soft and fluffy waffles are more cinnamon than apple and are sure to delight. Top these thick waffles with applesauce for more apple flavor!

1. In a large mixing bowl, whisk all ingredients together until combined.
   
2. Bake in a hot waffle iron per waffle maker instructions and top with your favorite waffle toppings.
   

PER SERVING
Calories: 627
|
Fat: 19g
|
Protein: 17g
|
Sodium: 721mg
|
Fiber: 5g
|
Carbohydrates: 95g
|
Sugar: 12g

This frittata is the perfect excuse to use up fresh basil and ripe tomatoes from the garden. Besides being hearty and full of flavor, this breakfast will also make the house smell wonderful!

1. Preheat oven to 400°F. Grease a 9" × 9" baking dish and set aside.
   
2. In a large mixing bowl, whisk together the eggs, almond milk, garlic powder, basil, lemon pepper, salt, and pepper. Gently stir in tomato and cheese. Pour egg mixture into the prepared baking dish.
   
3. Bake for 18–22 minutes. The frittata should be puffy and springy in the middle when finished.
   

PER SERVING
Calories: 238
|
Fat: 16.5g
|
Protein: 19g
|
Sodium: 681mg
|
Fiber: 0.578g
|
Carbohydrates: 4g
|
Sugar: 2.5g

This healthy version of a German pancake still contains plenty of protein-rich eggs, while adding delicious apple flavoring. Orange zest subtly enhances this dish with a surprising hint of citrus.

1. Preheat oven to 400°F. Line a muffin tin with 12 liners and spray liners with cooking spray.
   
2. Beat eggs, milk, vanilla, cinnamon, salt, and orange zest together until well mixed.
   
3. Mix apples and flour into the mixture until just combined.
   
4. Pour batter evenly between the 12 prepared muffin cups. Bake for 10–12 minutes or until set.
   
5. Sprinkle with powdered xylitol while still hot and serve.
   

PER SERVING
Calories: 231
|
Fat: 13g
|
Protein: 8.5g
|
Sodium: 272mg
|
Fiber: 0.642g
|
Carbohydrates: 25g
|
Sugar: 2g

Serve this warm baked cereal with fresh or dried fruit for extra sweetness. This recipe could easily become a dessert if served with sugar-free frozen yogurt on top!

1. Preheat oven to 350°F. Grease two 8-ounce ramekins with cooking spray.
   
2. In a medium bowl, combine oats, coconut sugar, cinnamon, baking powder, and salt until blended. Mix in almond milk, coconut oil, applesauce, and vanilla extract. Gently stir in diced apples.
   
3. Pour mixture into ramekins and bake for 13–15 minutes.
   

PER SERVING
Calories: 483
|
Fat: 24.5g
|
Protein: 8g
|
Sodium: 467mg
|
Fiber: 6g
|
Carbohydrates: 60g
|
Sugar: 29g

This pudding is great warmed for breakfast or as an afternoon pick-me-up straight out of the fridge. Try drizzling the coconut cream from the
Green Lemon Crepes
recipe in this chapter over the top of this pudding for an even more delicious treat.

In a container with a lid, mix all the ingredients together and refrigerate for at least 2 hours or overnight. Enjoy chilled or warmed slightly in the microwave.

PER SERVING
Calories: 144
|
Fat: 8g
|
Protein: 4g
|
Sodium: 14mg
|
Fiber: 5g
|
Carbohydrates: 17g
|
Sugar: 10g

Packed with protein and a full serving of fruit, these pancakes are a great start to the morning. Whole-wheat flour makes these both hearty and fluffy.

1. Heat a nonstick griddle over medium-high heat.
   
2. Combine flour, coconut sugar, baking powder, and salt in a large bowl.
   
3. In a separate bowl, mix together yogurt, milk, eggs, vanilla, and zest. Mix together wet and dry ingredients until combined.
   
4. Pour about
   ¹
   ⁄
   ₄
   cup of batter per pancake onto the hot griddle and sprinkle diced bananas on top. When pancakes get tiny bubbles throughout, flip to cook the other side.
   
5. Serve with warm Peanut Butter Sauce.
   

PER SERVING
Calories: 340
|
Fat: 6g
|
Protein: 13g
|
Sodium: 915mg
|
Fiber: 7g
|
Carbohydrates: 62g
|
Sugar: 24g

Lemon ricotta cheese is wrapped inside delicate crepes and smothered with thick blueberry compote for a delicious early morning or late-night treat.

1. In a small saucepan, whisk together water and cornstarch until cornstarch is dissolved. Add blueberries, maple syrup, and cinnamon and begin cooking over medium heat for 10 minutes, stirring often. Set aside and keep warm.
   
2. Preheat oven to 350°F. Spray a 9" × 13" baking dish with cooking spray.
   
3. In a small bowl, mix ricotta, yogurt, and lemon zest. Place 2 tablespoons ricotta mixture in the middle of each prepared crepe and fold into a pocket. Set crepe pockets in a single layer into the prepared dish. Cover with foil and heat crepe pockets for 20 minutes until they are warmed through. Serve with warm blueberry sauce over top.
   

PER SERVING
Calories: 172.5
|
Fat: 9g
|
Protein: 7g
|
Sodium: 56mg
|
Fiber: 2g
|
Carbohydrates: 17g
|
Sugar: 11g

This recipe uses a special buttermilk and egg substitution, making these pancakes vegan. These pancakes are light, fluffy, and have chocolate chips scattered in every bite, making them simply divine.