These crispy Cheddar waffles combine with chicken tenders and a spicy blackberry-muddled maple syrup for a sophisticated version of a classic Southern dish that’s also gluten free!
Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer’s instructions and spray with cooking spray.
Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.
Per Serving: 678 calories; protein 39.3g; carbohydrates 68g; fat 29.5g; cholesterol 187.5mg; sodium 514.4mg.
Eating good breakfast to continue the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sugar hit from the fruit wakes me up and gives me energy to make on the morning. The sweetness is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feeling full longer, and less likely grab a snack out of the street food before break .
Make fruit a morning habit is simple . Easy as put the fruit in your fridge next to the sweet drink or on the bench next to your cereal bowl , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.
Give your body a bit of sugar in the morning is important to kick-start your healthy body for the 24 hours and fuel to your brain, which, incidentally, requires a continue supply of sweetness in the way of process glucose, amounting to around 120g daily. There is also substantial evidence to support the idea that a diet high in fibre can lowering your risk of a count of of cancers. And of course, you benefit from all the other vitamins and antioxidants in fruit, which keep you strong and healthy.