Chicken and Waffles are a Southern comfort food classic, and this is our healthy twist that will keep your family begging for more! Plus, it's national waffle day, so we definitely need to have these in our life, right?! The waffles themselves are vegan. Give them a try!
Sprouted Wheat, Seed and Millet Pumpkin Waffles
Pumpkin puree|1 cup
Sprouted white wheat flour| 1 cup
Millet seeds| 2 Tbsp
Cornmeal| ½ cup
Flax Seeds| 2 Tbsp
Baking powder| 1 Tbsp.
Salt| 1/2 teaspoon
Almond Milk| 1 ½ cup
Liquid Stevia Drops, English Toffee Flavor| 15-20 drops
Olive Oil| ¼ cup
Orange Zest| 1 Tbsp.
Allspice| 1 tsp.
Cinnamon| 1 ½ tsp.
Vegetable spray, for waffle iron
Special equipment: waffle iron
Directions: In a large bowl, whisk together flour, millet, cornmeal, flax, baking powder, and salt and set aside. In another bowl combine the pumpkin, almond milk, stevia, oil, and grated orange rind and spices. Stir pumpkin mixture into the flour mixture and thoroughly combine. The batter will be thick. Using ½ cup measure, place a scoop of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes. Yield 6 small waffles.
Baked Crispy Chicken
Chicken Tenders, skin removed| 12 (about 1 lb)
Organic Cornflakes| 1 ½ Cups
Chia Seed| 1 Tbsp.
Flax Seed| 1 Tbsp.
pinch of cayenne pepper
Parmesan Cheese| ¼ cup
Salt| 1 tsp
Pepper| ½ tsp
Additional Olive Oil (as needed for drizzling over chicken before baking)
Directions: Crush corn flakes in gallon size freezer bag. Add seeds, cayenne pepper, Parmesan, salt and pepper. Mix. Remove skin from chicken. Dip each chicken finger in egg, then coat w/ corn flake mixture. Spray sheet pan, place chicken in pan. Drizzle or spritzer Oil over chicken. Bake at 350° for about 20 minutes. Yield 6 servings.
Estimated Nutritional Information:
Waffles (serving size 1 small waffle): 166 calories, 8 g fat, 21 g carbohydrates, 4 g fiber, 3 g protein.
Baked Crispy Chicken (serving size 2 pieces, about 3 oz): 143 calories, 4 g fat, 8 carbohydrates, 2 g fiber, 19 g protein