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<blockquote data-quote="shelley262" data-source="post: 2289109" data-attributes="member: 455169"><p>Chaffle making today Ive posted below if anyone wants to make them.</p><p><strong>Chaffles</strong></p><p></p><p>To make 10 Chaffles - 2 gram of carb per chaffle approx</p><p></p><p>Heat up the waffle maker – I use a non-stick electric one</p><p></p><p><strong>Meanwhile measure out into a bowl:</strong></p><p></p><p>250g of full fat cream cheese</p><p></p><p>120g of Almond Flour</p><p></p><p>4 eggs</p><p></p><p>3 teaspoons of Psyllium Husk</p><p></p><p>1 and a half teaspoons of Baking Powder</p><p></p><p>Using electric whisk - whisk up until all well mixed.</p><p></p><p>Leave to stand a few mins the PH will thicken it up.</p><p></p><p>Use a tablespoon to get right amount of chaffle mix – should do 10 waffles without stinting.</p><p></p><p>Drop the spoonful of mix into the maker – cook for 2.30 mins as re-heating later.</p><p></p><p>As each one cooks take it out and put to cool on the cooling tray. They can then be frozen for later use and reheating. I put kitchen towel between to keep separate.</p><p></p><p>For lunch I made with four of them into a couple of toasties for our lunch. Mixed grated cheese with some salami, mustard, salt and pepper and used a a filling. made a sandwich with a smear of butter on outside of 'toasties' and fried for a few mins whilst cheese melted inside - wonderful.</p><p></p><p>Rest frozen for future use - will be doing a lasagne whilst mum here next week so mainly using as substitute pasta sheets as they work quite well. Also some frozen to use as toasties or toasted with breakfast. Also just made some choc truffles will put these and how to make them on next!![ATTACH=full]42924[/ATTACH] [ATTACH=full]42928[/ATTACH]</p></blockquote><p></p>
[QUOTE="shelley262, post: 2289109, member: 455169"] Chaffle making today Ive posted below if anyone wants to make them. [B]Chaffles[/B] To make 10 Chaffles - 2 gram of carb per chaffle approx Heat up the waffle maker – I use a non-stick electric one [B]Meanwhile measure out into a bowl:[/B] 250g of full fat cream cheese 120g of Almond Flour 4 eggs 3 teaspoons of Psyllium Husk 1 and a half teaspoons of Baking Powder Using electric whisk - whisk up until all well mixed. Leave to stand a few mins the PH will thicken it up. Use a tablespoon to get right amount of chaffle mix – should do 10 waffles without stinting. Drop the spoonful of mix into the maker – cook for 2.30 mins as re-heating later. As each one cooks take it out and put to cool on the cooling tray. They can then be frozen for later use and reheating. I put kitchen towel between to keep separate. For lunch I made with four of them into a couple of toasties for our lunch. Mixed grated cheese with some salami, mustard, salt and pepper and used a a filling. made a sandwich with a smear of butter on outside of 'toasties' and fried for a few mins whilst cheese melted inside - wonderful. Rest frozen for future use - will be doing a lasagne whilst mum here next week so mainly using as substitute pasta sheets as they work quite well. Also some frozen to use as toasties or toasted with breakfast. Also just made some choc truffles will put these and how to make them on next!![ATTACH=full]42924[/ATTACH] [ATTACH=full]42928[/ATTACH] [/QUOTE]
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