Our family is migrating towards a paleo / autoimmune protocol diet for health reasons. These diets can mean different things for different people and situations. In our case, we are greatly minimizing lectins found in grains, legumes and nightshades to overcome a health situation. It's doable and can be fun with the right ingredients and meal plan in place.
The BIG obstacle for us is breakfast. The most grain-filled meal of the day.
Despite a clean and mostly homemade diet, my kids LOVE grain-based breakfasts: pancakes, toast, waffles, muffins, croissants, etc. And yes, while we do mostly organic and they have other things to balance out the glycemic load, the success of our AIP adventure depends on some key replacements.
So, this is our summer road trip - a culinary taste test of AIP and paleo recipes that will deliver on nutrition and taste for adults and kids alike.
These plain cassava flour waffles were a success. They are officially added to the HIT list.
I found this recipe through Tasty Yummies web site - and they are definitely tasty!
I made them as the recipe specifies, but the next time, I think I will replace the maple syrup with applesauce, increase vanilla and maybe add some cinnamon to make them our own.
Seeing as I don't want to be making waffles every morning (and knowing that we now like this recipe), we doubled the recipe and froze a bunch that can be simply heated in the toaster for a quick breakfast with some fruit, eggs and/or gluten free sausage.
The bonus of making Belgium waffles is that we now can use 1/4s for a bread substitute! If they can do chicken and waffles in the States, we can do grass-fed burgers and waffles here in Toronto. To me, that's a practical solution to no bun and again, kid approved!
This recipe makes 3 large Belgium waffles in our waffle maker.
1 1/4 cup cassava flour
1/4 cup arrowroot starch/flour
1 teaspoon baking soda
1/4 teaspoon sea salt
3 teaspoons apple cider vinegar
2 tablespoons maple syrup (or honey)
1/4 cup melted coconut or avocado oil
1 13.5 oz can full fat organic coconut milk
1 tablespoon vanilla extract (alcohol-free for AIP)
Grease your waffle iron and turn on. I use a larger waffle maker that allows me to cut my waffles into four pieces (efficient).
Mix all the dry ingredients together in a large bowl with a whisk.
In a separate bowl, whisk all the wet ingredients together and add wet to dry, mixing well while doing so.
The recipe instructions say to add a bit more coconut milk or water if the batter is too thick - HOWEVER, it is meant to be thick. Cassava flour (like coconut flour) expands. It should be thicker than your average waffle or pancake batter.
Add about 1 cup of the batter to the centre of the waffle maker if you're using a large maker. If yours is smaller, add a little less. Cook as you normally would. Thankfully, mine has an automatic timer, so it tells me when they are done!
Serve with tigernut butter, sausage, paleo bacon or fruit.
We are freezing ours and with two kids home for the summer, they should last several weeks (we doubled the recipe, yielding seven giant waffles that can be cut into quarters for single servings).