Yummy gluten free paleo waffles recipe

Now, every time I meet another person joining the support group...the first panic attack comes when I told them to cut out ALL gluten (the hidden one's too) and that means BREAD!!!! This is like a stab in the heart! How can we live without BREAD? What am I going to eat? Then they found in Danube the Gluten Free BREAD and I burst their bubble again...they are full of preservatives and nasty baking powders that affect the intestines and you still have problems with bloating and collic ext. I felt the same 1 year and 4 months ago. What am I going to feed my family if I have to cut out BREAD? No more sandwiches in the car back from the horse riding (my husband was happy, cause we kind of really had a full messy picnic in the car:):) Then I found this waffle recipe...tried it maybe 20 times before I got it right and added and take away and substitute like crazy. Now I make it in different flavors and play with it...it can be sweet or salty, breakfast, snack or main meal. It is lactose, sugar cane, egg/not, gluten free!

PALEO WAFFLES:

Preparation: 10min.
Baking: 3-5min. for dubble waffle pan.
Make about 12 small waffles.

You need a waffle pan. I have a Mollinex. Bought it for SR280 in Bin Dawood. You need a fast and strong one...think you have to check the watt's.

You can also bake a few of these and freeze them for up to 2 months. Just take out of freezer and put in warm oven for 10min. and ready to eat!

Ingredients: Sweet Potato or Butternut Pumpkin: Sweet version!

Make sure you steam cooked 2 cups of skinless Pink Sweet Potato/Butternut Pumpkin and mashed it before you decide to make this recipe. I always keep ready sweet potato and or pumpkin I can just defrost in the freezer.
 

• 2 cups of Mashed Sweet Potato and or Butternut Pumpkin.
• 1 cup Almond Flour(You can buy an expensive product now at Danube Heraa/or a cheaper ready floured packet where you find the nuts or you can buy the skinless white almonds and make your own flour in the processor....not too long then it becomes butter and not too short then it is almond meal)
• 1/2 cup Topioca Flour(You can find this at Panda and or at any Indonisian shop)
• 1/2 cup Red Mill's Gluten Free All Purpose Flour(buy at GNC)
• 2 tbsp of Palm/Coconut Sugar(You find it in Danube Heraa - powder or in an Indonisian Shop - sticky pieces)
• 1 tsp Baking Soda
• 2 Tbsp Grapefruit juice/Manderine juice/Orange juice/Apple Cider Vinegar/Lemon juice
• 1/4 tsp Sea Salt or 1/8 tsp Himalayan Salt.
• 1 egg or replace it with 1/4 cup of Flax Substitute(Take flax seeds(buy at Manuelle at the spices area per kilo),make fine in processor. 1 cup of fax seed meal in 3 cups of boiling water in a flat pan,stir,simmer for 10-15min. until you see the texture becomes like the white of an egg. Let it cool down and put in a glass container with sealed lit in the fridge for up to 1 week...1/4 = 1 egg substitute)
• 1/4 cup + 1 tbsp Mild Flavoured Oil. I use Hazelnut/Almond Oil( You find it in Danube,sometimes the SR79 bottle at the organic section or cheaper now at the oils...wonder about quality and if cold pressed,but have to work for now)
• 1/2 cup Coconut Oil

Method:

1. Mix first all the dry ingredients together and then stir in the sweet potato/pumpkin...mix well and then the rest of the wet ingredients. Make sure you let the sticky palm sugar mix and dissolve well. It should not be too dry and not too runny dow.
2. Let it rest for a while, while you switch your waffle pan on. Put a few drops of coconut oil on each waffle plate if the pan is new. After that no need.
3. 1 and 1/2 tbsp in a little heap in the middle of each iron if you do not want it too big and or 2 tbsps if you need it bigger...just take care that it does not run out of the pan if you press the lit close.
4. Bake for 3 minutes. Do not lift the lit too soon, then you will have a waffle half broken. I like it crisp so I leave mine in a bit longer to become almost dark brown, but some people likes it less cooked. You will know later. I can eat it hot or cold.

Now this you can eat with honey drizzle/maple syrup drizzle/or just like that. You can also drizzle a few drops of melted 70-85% dark chocolate on it. Remember about your 15gr of Fructose per day!!!!!

Ingredients for the salty/plain/spicy version:

You use all the same ingredients except!

No pumpkin/Sweet Potato/Palm sugar.

You can replace the Hazelnut or other nutty oils with Avocado oil.

You can add 1/8th more of salt.

You can play with 1-1/2 tsp of garlic powder/paprica/basilic/parseley/black pepper or even chilly powder.

You can make it just plain and really use it like bread and eat it with cheese/salad and or raw veggies or with tuna/salmon ext. fruit mixes with a bit of natural yogurt.

I make the garlic/paprika/salt one and dish it up with yummy mince meat (a recipe for another day)...and you can eat it with your hand!

Now keep in mind that without the pumpkin/sweet potato + palm sugar it will be much crispier and it will stay fairly light brown. Be careful not to bake it too long...might just be 2 minutes in pan.

If you have a lot of guests you can bake a little in advance and just keep the others open in a plate(do not stack on top of each other or cover with tin foil, then you will have "flappy Jacks") in the warm oven.

When I make the recipe double I put the rest of the mixture in a tight lit class bowl in the fridge for not more than 2 days. Make sure you stir well after you take it out of the fridge, before baking.

MMMM!
Feel a bit less stressed over the NO BREAD?

I love this recipe and it saved my family many a times from "not be able to wait for supper" and mom is running late or no idea what to feed them now so fast or need to stretch the left over foods I have ready!

coconut flour biscotti recipe gluten free

I find with Paleo recipes that you have to do exactly what they say...I know I did too...just get to the ingredients and steam forward, just to throw all in the bin and start all over again after I read all the little notes and always best to read the "Method" first, cause many recipes maybe needs a period in the fridge or cool time or again after a while in the oven and then you might not have the snack ready on time. Other thing about Paleo/allergy free recipes, they are in small quantities cause you are supposed to rotate your food and not always eat the same. I always try the recipe first in small and then if my family nibble it up in a few seconds...I go for 4 times the ingredients and keep it in the fridge or freezer.

The success of living healthy is always in your planning...plan your grocery shopping/food ahead for 1 week, 4-6 small meals a day. It is also cheaper and you waist less. Start today and look up on Internet for 10 recipes in different categories...yes we always mostly eat the same stuff in rotation. You can just type in Paleo and then what are you looking for gluten, egg, lactose, sugar cane, nuts free ext. There is Paleomama, Wellnessmama, mommypopotamis...a million other blogs. I will share as we go along. Rack full of recipe books are just clutter in my opinion. Keep it small and every now and then add something new you surprise yourself, friends or family with. Take one day and prepare what you can. I do not believe in cooking veggies and stuff for the week...kill all those nutrients, but your snacks, why not. 

COCONUT FLOUR BISCOTTI:

Prep: 15min.     Cook: 50min. 3X12pieces

I make this recipe dubble or 4 times....family loves it!

 Ingredients:

 1/4 cup Psyllium Husk(Buy at GNC in Jeddah. You cannot replace this ingredient)

1/2 cup of Water

2/3 cup of Palm/coconut sugar (You can find the pieces at a Indonisian shop (have to great it and let it stand to melt) or at Danube the fine cranules)

6 tbsp coconut oil (find at Danube SR25 for small bottle)

2 tsp of Vanilla extract (Make sure it is not vanilla sugar. You can also replace it with Maple Syrup)

1 cup of Rice Flour/Red Mills's All Purpose Gluten Free flour (You can buy this at GNC)

1/2 cup of Coconut Flour (You can find this at Danube or see on Internet how to make your own)

2 tbsp of Potato Starch/Corn Starch/Arrowroot (Kuzu (Arrowroot) SR50 for very small packet in Danube)

2 tsp of Baking powder/1 tsp of Sodium Bicarbonate and 2 tbsp of a juiced grapefruit, manderine, orange or apple cider vinegar. (I do not use baking powder - it has an effect on the stomach and overall health)

1/4 tsp of Sea salt or 1/8 tsp of Hymalayan Salt. (Do not use table salt - too many chemicals to keep the humidity out...read up)

1/2 cup of any dried fruits (Remember to cup it in small pieces and the you cannot use whole raisons or berries, they puff up in the cooking process and taste burned or just fall off)

 Method:

 1. Preheat oven 375F and when you put your biscotti in turn oven to 350F. You will need a baking sheet. Not wax paper.

2. Bowl 1 - Psyllium Husk + Water + Coconut Sugar/Palm Sugar + Coconut Oil + Vanilla Extract - Blend well on low speed with hand mixer. Rest for 5minutes.

3. Bowl 2 - Rice Flour/Red Mills Flour + Coconut Flour + Potato starch + Salt + Baking powder/replacements.

4. Add Bowl 1 to Bowl 2 and mix well with your hands, otherwise you end up with white starch blops after you baked it or palm sugar burned spots. Then mix in Dried Fruits...that is so you really mix it well! Divide your mixture in 1/2's.

5. Press each half with wet fingers on the baking sheet. If you have these rusk squares it works out perfect. 2 X rectangles (10" x 3". Space 3" apart. Take a long and very sharp knife and just press through with one even press to already make your sizes of your biscotti's. Do not separate pieces.

6. Bake 23-26 min. until gold and set in the middle. I bake mine just 18minutes,cause I have a very old, cheap, temperamental oven and you do not want too dark and bitter biscotti's at the end of the dry out process. Let it cool for a while and then place the separate pieces on a wire rack for 15minutes. Keep your baking paper and pan ready again for the dry out process.

7. Oven lower than 250F. Put all the pieces cut-side down on the baking sheet again. Bake 25minutes. I dry it out in less time and see that it just become crisp or slightly darker than golden brown, other wise butter and burned taste. But it has to be nice and crispy and not still humid. Cool for 1 minute on wire rack and then store it in a air tight holder.

You are what you eat!"

I get daily questions around different subjects and health issues and how did I changed the health status of my family and myself around. I am a busy house wife, but love to read and discover different subjects about health in total....the evolution in many day to day issues. I realize how many mothers/fathers have such busy lives and do not have the leisure of reading about different issues. It would be lovely to share information on different subjects, with a group and in this way reach more people that would like to live more healthy and make different life choices and take control of their freedom around their health. My vision is not just to talk about food/exercise, but also about issues concerning our children, we as mothers and fathers ext. Total Family health!

It is time consuming to share a lot of details or help people every day bits and pieces and sometimes it is not clear since I do not have always time to explain everything just in a split second somewhere in the street/bus or e-mails ext. I can also not keep track of what you already know and what you still need to know and or for sure you know something I do not know. To live with optimal health and to make chances is a process that starts by point A: "You are what you eat" and from there it connects with different important subjects. A support group would benefit the children as well, because children that live/eat "differently" feels sometimes excluded and lost.

We changed our lifestyle Oct. 2013 and I gained a lot of knowledge and meet a lot of people in this year and it is so exciting to see the influence of these changes on our lives in TOTAL. I know there is many other people that made these changes long before we did and have much more information to share and I would like to learn more as well. For sure we can stay in contact through ways of technology, but I plan different subjects and we are going to cook as well and prepare some recipes!!! My experience is that people tend to give up and panic if they do not have physical contact and be able to feel that they are not alone and to know that there is others that also do not know or how to start from scratch.

If you would like to join my support group, please let me know what days and times would be possible for you? I plan on starting the meetings just 2 times a month for 2 hours starting in December 2014, before the Christmas Holidays. Meetings for the beginning would be held at Andulus Village,Arabian Homes, Prince Sultan Street(compound across from the "fist-roundabout") in the hall next to the security gate.