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!