Hey guys! So this is my first post since getting back to school, sorry I haven’t posted anything sooner! I’ve just been settling back into the Scottish life. Ya know, the rain, the grey skies, the blustery days and brisk nights. It sure makes getting out of bed for 9 AMs a hell of a lot tougher.
You know what would make my mornings better? Waffles. But I had to leave my waffle iron at home in Atlanta, so there will be no Paleo waffles for me here at school Lucky for you guys, I came up with this recipe before leaving Atlanta. I’ve tried a few Paleo waffle recipes, but none of them really suited my tastes. Lots of the recipes I’ve come across are either heavy on the nut flours or nutbutters, or heavy on the starches. So I decided to come up with a recipe that doesn’t overdo it on the nutbutter, and doesn’t have any starches. The challenge though was to make a crispy waffle without a ton a of sugar or starch… but by golly I think I’ve done it! These get a nice, crisp exterior with a softer inside. Serve them warm with some fresh fruit and maple syrup or a slab of grassfed butter, OR use them to make a waffle sandwich! Waffles are so versatile, you can pair them with pretty much anything and it’ll taste great.
Also, notice my lovely new Recipe plugin! A while back, someone commented that they wished my recipes were in a printable format. While I was using WordPress.com I couldn’t install any sort of printable recipe plugin, but now that I’ve switched over to WordPress.org, I can use a plugin! Yippee! So over the next few weeks I’ll be going back through my recipes and transferring them into this printable format. Hip hip hooray!
- 3 Tbsp almond, cashew or sunflower seed butter
- 1½ Tbsp ghee, butter or coconut oil, melted
- 1 medium banana, mashed
- 1½ tsp gelatin (preferably Great Lakes brand)
- 3 Tbsp coconut flour
- 3 egg whites
- Prep and preheat your waffle maker according to the factory instructions.
- In a food processor, mixer, or using an immersion blender, combine the first three ingredients until smooth.
- Sift together the coconut flour and gelatin, then add it to the banana-nutbutter-ghee mixture, and mix until combined. It may be a funny greyish color at this point but just ignore it.
- In a separate bowl, whisk the egg whites until they form stiff peaks.
- Gently fold the egg whites into the waffle batter.
- Pour ¼-1/3 cup batter into each waffle mold. Cook for 4-6 minutes, or until the waffle iron stops producing steam.