Saffron & Marigold Waffles

The recipe makes 4 servings.

Ingredients:

Waffles
2 scoops HLTH Code Vanilla
1 cup almond flour (100 g)
2 Tbsp coconut flour (15 g)
1 tsp baking powder
¼ tsp salt
3 large eggs
⅓ cup unsweetened almond milk (80 ml)
2 Tbsp melted butter or coconut oil (30 ml)

Vanilla Cream
2 scoops HLTH Code Vanilla
4 oz cream cheese, softened (115 g)
½ cup heavy cream (120 ml)

Saffron & Marigold Finish
Pinch saffron threads
1 Tbsp warm water (15 ml)
Edible dried marigold petals

Instructions:

Soak the saffron threads in warm water for 5–10 minutes to release the color and aroma.

In a bowl, combine the almond flour, coconut flour, HLTH Code Vanilla, baking powder, and salt.

In another bowl, whisk the eggs, almond milk, melted butter, and the saffron infusion.

Combine the wet and dry ingredients until smooth.

Preheat the waffle iron and lightly grease.

Cook the batter in batches for 3–4 minutes, until golden and set.

Beat the cream cheese until smooth and add the HLTH Code Vanilla.

Slowly add the heavy cream while whipping until light and fluffy.

Top the warm waffles with the vanilla cream, drizzle lightly with the remaining saffron infusion and finish with a few marigold petals.

Nutritional breakdown per serving. Recipe makes 4 servings

380 Calories
20g Protein
29g Fat
4g Fiber
8g Total Carbs
4g NET Carbs