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The days are getting a little shorter. The air has that special quality that signals the end of one season transitioning into another. Suddenly I’m craving nutmeg and cinnamon, ginger and cloves – sweet potato pie? How about waffles that taste like sweet potato pie?!
These waffles are Paleo-style which means no grains. These waffles won’t give you a sugar rush (unless you spill the maple syrup – oops!) as they are full of protein, complex carbs and good fats. Make a double batch and freeze some for easy school-day breakfasts. Just pop them still frozen into the toaster for a few minutes.
If you don’t have pumpkin pie spice you can blend your own from 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves. Or for a fun flavor twist use Chinese Five Spice powder which is a blend of cinnamon, anise, clove, ginger and black pepper.
Top your waffles with plenty of butter if you can have dairy, and real maple syrup. Or for a more Paleo-style topping you can whip up some coconut cream and a little honey to make a fluffy topping.
Preheat your waffle iron according to the directions. Place the almond butter into a mixer and use the whisk attachment to whip the almond butter for about one minute. This helps to give the waffles a lighter texture and makes it easier to mix in everything else. Add in the remaining ingredients and continue to use the whisk attachment to mix it all up. The batter will be somewhat thick. Bake the waffles according to the directions for your machine. My Belgian waffle maker uses about 1/2 cup batter for 3 minutes. Yield from my machine was five waffles.
What is your favorite fall flavor? Have you ever tried sweet potato pie? Tell us about it in the comment section. And be sure to follow us on Facebook, Pinterest and Twitter for more recipes and healthy living articles.
It’s the beginning of a new year as I write this post, and I was able to convince my husband to go on a Paleo diet with me. (We’re following Chris Kresser’s Paleo Cure) Yesterday he told me he was already missing bread – mostly to sop up all the great sauces and pan juices from the delicious Paleo food we’ve been eating! So I made him happy by fixing waffles for lunch today. And I made me happy by finding this great Paleo-friendly waffle recipe from Eat Beautiful that uses green plantains instead of flour. The original recipe had the chicken cooked right into the waffles, but I wanted to be able to have a chicken gravy to go over top ’cause that’s how I like ’em.
These waffles are definitely main dish worthy – brunch, lunch or dinner – with a little south-of-the-border spice added to make them extra good. The gravy is made with nourishing homemade bone broth and thickened with arrowroot powder so it’s gluten-free and allergy friendly. I’ve even given a substitute to make this dairy-free, too.
If you’ve never purchased plantains before – they are like giant, thick bananas. They can be used green (like here for these waffles) or almost black-ripe (like for these pancakes). When they are green they are a good source of resistant starch which feeds the beneficial bacteria in your digestive tract.
Savory Paleo Waffles with Chicken Gravy
for the waffles
2 green plantains
8 eggs (preferably from pasture-raised hens)
1/2 cup melted healthy fat (such as lard, coconut oil, ghee, butter)
Preheat your waffle iron according to manufacturer’s directions. Using a sharp knife, cut the tip ends off the plantains, then cut in half across the middle, then cut each half lengthwise. This will leave you with quartered plantain sections. Now you can slip your finger between the thick green skin and the yellow flesh. Peel off and discard the skin. Place the plantain quarters in a blender. Add in the remaining waffle ingredients, the eight eggs through the teaspoon of honey. Blend on high until the mixture is smooth and creamy. Yes, it will be pretty runny and you won’t understand how this could possibly make waffles, but it will work!
Brush the waffle iron with a little coconut oil or butter and then ladle the batter onto the preheated waffle iron. Use the amount of batter directed by your waffle iron manufacturer. Mine says to use 1/3 cup, but I actually ended up needing to use closer to 1/2 cup to get a waffle without holes. So adjust your batter accordingly. The baking time will be as directed on your waffle iron directions. Mine is 3 minutes. That worked just fine.
To make the gravy:
Melt the butter in a large skillet over medium heat. Add the garlic and onions and saute for about three minutes until the onion begins to get translucent. Then add in the shredded chicken, chicken broth, salt, cumin and oregano. Stir until everything is simmering and hot. Combine the arrowroot with the 1/4 cup water until no lumps remain, then stir the arrowroot mixture into the simmering broth. Stir for just a little until the gravy begins to thicken, then reduce the heat to very low to keep warm until the waffles are done.
To serve: Place one waffle on a plate, top with butter if desired (and who wouldn’t desire a little more butter?!) and then ladle over about 1/2 cup of the chicken gravy. This whole recipe made about 8 waffles in my waffle iron, but yields will vary depending on the size of waffle your machine makes. I’d say all in all about 4-6 servings of waffles and chicken gravy.
Savory waffles with a little kick are smothered in rich chicken gravy for a hearty lunch, brunch or dinner entree. The waffles are made with green plantains, making them gluten-free and a great source of resistant starch for a healthy digestive system.
for the waffles:
2 large green plantains
8 eggs (preferably from pasture-raised hens)
½ cup melted healthy fat (such as lard, coconut oil, ghee, butter)
½ teaspoon ground cumin
½ teaspoon sea salt
1 teaspoon raw honey
for the gravy:
2 cloves garlic, pressed
¼ cup minced onion
2 Tablespoons butter, preferably grassfed (for dairy-free sub lard or coconut oil)
3 cups chopped or shredded cooked chicken
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups homemade chicken bone broth
1 Tablespoon arrowroot powder
¼ cup water
To make the waffles:
Preheat your waffle iron according to manufacturer's directions.
Using a sharp knife, cut the tip ends off the plantains, then cut in half across the middle and cut each half lengthwise.
This will leave you with quartered plantain sections.
Slip your finger between the thick green skin and the yellow flesh.
Peel off and discard the skin.
Place the plantain quarters in a blender.
Add the remaining waffle ingredients, the eight eggs through the teaspoon of honey.
Blend on high until the mixture is smooth and creamy.
The batter will be thin.
Brush the preheated waffle iron with butter or coconut oil, and then ladle the batter onto the preheated waffle iron using the amount directed in your waffle maker instruction book.
Bake according to manufacturer's directions - about 3 minutes or until golden.
to make the gravy:
Melt the butter in a large skillet over medium heat. Add the garlic and onions and saute for about three minutes until the onion begins to get translucent.
Then add in the shredded chicken, chicken broth, salt, cumin and oregano.
Stir until everything is simmering and hot.
Combine the arrowroot with the ¼ cup water until no lumps remain, then stir the arrowroot mixture into the simmering broth.
Stir for just a little until the gravy begins to thicken, then reduce the heat to very low to keep warm until the waffles are done.
Place one waffle on a plate, top with more butter if desired, and ladle about ½ cup of the chicken gravy over top.
This recipe yields approximately 8 waffles and 3 cups gravy.
School day mornings are often hectic and many children head out the door with nothing more than a pop-tart and a juice box to fuel their bodies and brains. Whole grain sourdough waffles, on the other hand, can be a convenient toast-and-go breakfast or enjoyed at a leisurely pace when you have time for a family breakfast.
For a long time I was intimidated by sourdough. I had heard it was difficult to maintain, time consuming to use and a lot of work all around, but from a healthy eating standpoint it was tops. Sourdough is a very ancient method of breadmaking. It requires minimal ingredients. It does a wonderful job of neutralizing the phytates in grains so that the end products are very digestible and very nutritious. The bottom line for me, though, was that my daughter loved the taste of sourdough and kept asking me if I could learn how to make it.
My guide and resource on my sourdough journey was the King Arthur Flour Whole Grain Bakingcookbook edited by P.J. Hamel. It was the summer of 2009 when I decided to take the plunge. I read through the book’s sourdough section several times, gathered together the ingredients and equipment and gave it a try. Making the starter wasn’t hard at all, it took about a week to really get going and nearly all of that was just wait time, very little hands on effort was needed. By the end of the second week I had tried my first loaf of bread – a sourdough rye – and everyone in our house thought it was terrific. The whole loaf was eaten up within the first day! After that I slowly worked my way through most of the sourdough recipes in thw book and then started looking around for more. My goal was to gain experience using sourdough; I tried not to let perfectionism into the picture. With many of my bread baking experiments in the past I would get discouraged if the finished product was ugly to look at, and I would get downright irritated if it wasn’t absolutely delicious. Sourdough was a journey rather than a means to an end. The journey has been going on now for four years! Many of my attempts have been delicious, some have been bakery beautiful, some have been total disasters. All have been learning experiences.
Making a sourdough starter is a great learning experience and when you’re done with your lesson you can make delicious bread! Being a homeschool mom I’m always on the lookout for ways to incorporate learning into daily activities. I love fellow food blogger and homeschool mom Wardeh Harmon’s video “What, How & Why of a Sourdough Starter”.
So what does all of this have to do with waffles? While on my journey I discovered, like many sourdough bakers, I felt a little guilty just dumping out the leftover starter every time I fed it. What if you don’t have time to bake bread? You make waffles!! This waffle recipe came from an old King Arthur catalog that came in the mail years ago. I cut out the recipe and gave it a try one weekend when I had some time to experiment. The whole family loved them! I made a few adjustments to the basic recipe to reflect my desire to use all whole grains, and now these waffles have become a family favorite. Following the Weston A Price Foundation‘s suggestions we use plenty of butter on these waffles plus 100% maple syrup or raw honey drizzled on top. I like mine with crispy walnuts or pecans, and my daughter loves blueberries!
Make a double batch of these waffles and enjoy them fresh on a lazy summer vacation morning, then freeze the rest between sheets of wax paper to use on busier mornings to come. Pop one in the toaster and then spread with natural peanut butter and bananas and fold for a to-go breakfast.
Here is my version of the recipe for sourdough waffles:
(by the way, if you don’t have a waffle iron this recipe also makes great pancakes)
2 1/2 cups whole wheat flour
2 Tblsp sucanat or honey
2 cups kefir (you could also use buttermilk or thinned yogurt too)
1 cup sourdough starter (not yet fed, just as it comes from the refrigerator or discarded from a feeding)
2 large eggs, preferably free range
1/4 cup melted butter or coconut oil
3/4 tsp sea salt
1 tsp baking soda
At least 12 hours before or overnight: Combine the flour, sugar, kefir and sourdough starter in a large bowl. Cover with a clean towel or loose lid and let it sit at room temperature. 12 hours later or the next day: Combine the eggs, butter, salt and soda and stir into the big bowl of batter. Stir well to blend it all together. Pour a heaping 1/3 cup of batter into your preheated, greased waffle iron. Cook as directed by your waffle iron instructions. Serve hot with plenty of butter and maple syrup, raw honey, fresh berries or homemade applesauce.
If you have waffles leftover you can let them cool on a wire rack then freeze them separated by squares of wax paper in a freezer bag. Reheat one in the low setting of your toaster for a quick weekday breakfast.