Grain Free Waffles

by BRITTANY on JUNE 21, 2012
http://realsustenance.com


You can top them with your favorite toppings – be it fresh berries, bananas, coconut whipped cream, or pure maple syrup.

Be careful to check the waffles before your waffle iron signals they are done. After making these quite a few times, I’ve found that they are done as soon as I stop seeing steam and long before the indicator light turns green. Grain-free baked goods are always best cooked at slightly lower temperatures and tend to burn a bit quicker than regular flours if you’re not careful. All waffle irons differ in temperature and cooking times, so just keep a close eye on them!

 Ingredients

(makes 6 large Belgian waffles, will make more in a smaller iron)

3 eggs
1 cup raw cashews
1/3 cup almond milk (or any non-dairy milk)
3 tablespoons honey or maple syrup
3 tablespoons coconut oil, melted
¼ teaspoon salt
¾ teaspoons baking soda
3 tablespoons coconut flour

1. Preheat your waffle iron.
2. Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. A high-speed blender isn’t necessary (I use a simple Waring blender), although it will make the process easier. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
3. Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
4. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
6. Repeat until the batter has been used up.

Eat these immediately for the best flavor and texture, but they will also reheat well in a toaster.

Enjoy!

Baked Omelette with Ham and Gruyere

Posted by Against All Grain

Ingredients (serves 6) 10 eggs 1 cup shredded gruyere 3/4 cup almond milk 1/2 cup diced ham 1/4 teaspoon sea salt 1/4 teaspoon grated nutmeg

Directions

Preheat oven to 350 degrees and lightly grease a baking dish (9-inch or around 1.5qt) with butter or coconut oil.

Whisk the eggs with the milk then add the cheese, ham, salt, and nutmeg and stir to incorporate. Pour into the prepared baking dish.

Bake for 35 minutes, until puffed and set in the center.

Banana Nut Porridge

Posted by Against All Grain

Be warned though, it’s rich and filling so a small portion will be more than enough.

The recipe requires soaking the nuts overnight. This helps make them blend smoothly into the porridge, but most importantly aids with digestion. Soaking nuts breaks down the phytic acid which acts as an anti-nutrient and can wreak havoc on the digestive tract. Read more about it from Mark’s Daily Apple if you’re interested.

Ingredients (yields 4 servings) 1/2 cup raw cashews 1/2 cup raw almonds 1/2 cup raw pecans 1 very ripe banana (makes it easier to digest plus adds a little more sweetness) 2 cup coconut milk 2 teaspoons cinnamon dash of sea  salt for soaking water

Directions

Place the nuts in a large bowl and sprinkle the sea salt over them. Fill the bowl with filtered water so the nuts are covered by at least 1 inch of water. Cover and soak overnight.

Drain the nuts and rinse 2 or 3 times, until the water runs clear.

Add the drained nuts to a food processor or high-speed blender. Blend the nuts with the banana, coconut milk, and cinnamon until smooth.

Divide it into bowls and microwave for 40 seconds or put all of the porridge in a pot on the stove and heat over medium-high heat for 5 minutes.

Serve with raisins, chopped nuts, and an extra splash of milk if desired.

Macadamia Waffles with Fruit Syrup

www.againstallgrain.com

Macadamia Waffles With Fruit Syrup

Ingredients (yields 6 large belgian waffles) 3 eggs 1 cup raw macadamia nuts 1/2 cup coconut milk 3 tablespoons honey or maple syrup 3 tablespoons coconut oil, melted 3 tablespoons + 1 teaspoon coconut flour ¾ teaspoons baking soda 1/2 teaspoon vanilla extract ¼ teaspoon salt For the Syrup 2 peaches, pitted and sliced 2 plums, pitted and sliced 1/2 cup cherries, pitted (frozen or fresh) 1/4 cup honey 1/2 teaspoon vanilla extract 1/2 teaspoon lemon juice

Directions

Place all of the syrup ingredients in a saucepan and simmer over medium heat while you prepare the waffles, or about 15 minutes. Keep it at a low but constant boil to bring out the juices from the fruit and reduce the syrup.

Preheat a waffle iron to the lowest setting.

Add all of the ingredients to a blender, making sure to put the liquids at the bottom for easier blending.

Blend on low for 30 seconds, then increase the strength to high and continue blending until completely smooth, about another 30 seconds. If you do not have a high-speed blender, it may take a bit longer and a couple of times of pushing the batter down the side of the jar with a spatula.

Spoon the batter into the waffle iron, filling half way full and spreading evenly over the mold.

Cook on the low setting for 45 seconds to a minute, until the steam stops rising from the machine and the waffles easily release with a fork. Keep the waffles in a warm oven while you finish the batter.

Allow the syrup to cool and thicken for 15 minutes before serving.

Almond Banana Pancakes

Try as we might, many of us find the temptation of pancakes too hard to resist. Maybe it’s the sweet, buttery aroma of the batter on the griddle or the soft doughy texture, or that eating something with the word “cake” in it for breakfast just feels so deliciously naughty. But it doesn’t have to be. There are decent Primal substitutes. Pancakes made with almond meal or coconut flour are a good option, but can be pretty heavy and, for some, overly filling. And then there’s this dish sent in by Jack Etherington for the Primal Cookbook Challenge. His Almond Banana Pancakes contain just three ingredients: banana, egg and almond butter. You can whip up a batch in five minutes flat and top the pancakes with a pat of butter, a scoop of nut butter, or fresh berries.

Almond Banana Pancakes are slightly delicate so you’ll want to keep the size fairly small and wait until the edges are nicely browned before flipping them. This shouldn’t deter you from trying the recipe – the delicate texture of Almond Banana Pancakes is the very thing that makes them so irresistible. If you’ve tried pancakes made from almond or coconut flour and find them slightly grainy, you’ll really love the silky, airy texture of these cakes. The flavor is sinfully close to banana bread; add a little vanilla and cinnamon to the batter if you really want to get decadent.

As is evident from the comment board of last week’s recipe, this (very similar) recipe may be too carb-centric for some of you. For those that are no-carbers or are restricting carbs for weight loss purposes this recipe might not fit into your personal Primal plans. For others it might be part of your20%. And for others that are extra active or have already achieved your preferred body composition this recipe might be a perfect fit. In any case, remember that the Primal Blueprint is primarily about guiding principles. It’s up to each of us to adapt recipes and fitness choices within the context of the PB as it relates to our personal goals and circumstances. Enjoy!

Ingredients:

• 2 ripe bananas
• 1 egg
• 1 heaping tablespoon of almond butter

Instructions:

Mash the bananas, add the egg and mix well.

Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture.

Warm butter in a pan and pour batter into small cakes.

Brown on each side and serve warm.

Read more: http://www.marksdailyapple.com/almond-banana-pancakes/#ixzz2JvN6Q1aH