Peanut Butter and Jelly Casein Waffle
Peanut Butter and Jelly Casein Waffle. Sometimes when I’m craving bread I will whip up one of these bad boys. They are gluten free, as they are made from casein protein powder instead of any flour. The first question I get asked about this recipe is “Can I use whey?” And the answer is no. It doesn’t work, the waffle will either run out of the sides of your waffle iron or create a super dense waffle that is no fun to eat. Stick to Casein. To make the waffle all you have to do is beat one egg white until it is foamy and then mix in 1/4 cup of water and 1 scoop of casein protein powder. It won’t be like a batter, it will be more dough like. Place it in a sprayed waffle iron until it has cooked. I used powdered PB on the waffle for a more macro friendly option. Regular is fine, you’ll just have more calories. The jelly was made by heating the raspberries on the stove and breaking them up to reduce. Add in 1 tsp maple syrup and mix. Allow to cool and thicken while the waffle cooks. .
For the past few Fridays, I have been doing a Q&A session in my stories. Lots of you guys have been responding positively to the segment so we are going to keep it going. If you have a question about fitness, nutrition, or anything in general, drop it in the question box in my story 😎😎 I have last week’s session saved on my page as a story highlight