While I’m gathering my thoughts on grocery shopping with kids and pantry stocking for a diet like GAPS (or Paleo or SCD or Primal or Primal…), I would like to post our great waffle recipe. We eat leftovers for snacks later in the day with almond butter and jam. I also freeze some for a subsequent FAST breakfast. You can toast them like you do Eggos and eat them in the mini-van on the way to school! (If you do this, maybe add a little more honey, vanilla, and some cinnamon to add flavor since you won’t be adding any syrup on them.)
Ingredients for 6 waffles:
1/3 cup honey
1 tablespoonful vanilla extract
2/3 cup water
2 cups blanched almond flour
1/2 teaspoonful sea salt
1 teaspoonful baking soda
3 tablespoonsful coconut flour
Olive oil to oil waffle iron
1. In a medium-sized mixing bowl, put all ingredients together.
2. With a handheld electric mixer, mix until smooth and combined well. About 1 minute. The batter looks like the consistency shown in a photo below at the end of the post.
3. Oil the waffle iron well. I use olive oil generously, but not enough to “stand” in the wells of the waffle iron. I use a brush that we use for brushing on marinades when grilling to get down into wells.
4. Ladle the batter onto the waffle iron. I use about 1/2 cup for each waffle, more or less, but I use a 1/4 measuring cup to put the batter onto the waffle iron in 2-3 different locations on the iron. Then I “smoosh” the batter around a bit to “connect” the dots.
5. Close iron and allow to cook until waffle iron light goes off. I get mine out with silicone-lined tongs, a silicone spatula, or a fork.
6. Serve with your choice of syrup. We do use maple syrup, despite the fact it’s “illegal” on GAPS/SCD, but only because my dad makes and sells maple syrup. It’s free to me! Using warmed honey diluted with a little warm water to thin it and a bit of mashed strawberries would be nice, too.