Its been many years since I have eaten a waffle, and in fact until the other day, my kids had never eaten a waffle. Go figure! It’s not something that is as big here in Australia as it might be in America perhaps. I’m not sure why that is. I remember having them as a young child when we visited my nan’s, but I think they may have been the packet variety, even though she was a great baker. The last year, though, I have had a need to find myself a waffle iron and make waffles. I’m not sure if its the paleo influence, and all these yummy waffle images on Pinterest, but it was a need I had to fill.
The other day I was able to cross this off my list. I found myself a small waffle machine for sale and I grabbed it. Happy dance! The kids were just as excited too, even though they didn’t know what they had been missing.
I hunted around online and in my paleo cookbooks (I have quite a collection now) for a simple plain recipe to try it out. I came across this recipe from Danielle Walker’s recent book ‘Meals Made Simple’. Author of the blog Against All Grains, and a cookbook by the same name, Danielle’s recipe was plain (no blueberries, choc chips, or flavoured like others I found), and this was exactly what I was after. So, I gave it a go.
*I have converted this recipe to the Thermomix, because thats what happens in my kitchen. I will share the ingredients and the method for the Thermomix, but head to her website if you would prefer to see the original method.
Paleo Waffles by Danielle Walker (Against All Grain)
Palm shortening or coconut oil, for greasing the waffle iron.
6 large eggs
1 cup almond milk or full fat coconut milk
2 cups pancake mix* (provided below)
1/4 cup melted ghee or coconut oil
1/4 cup coconut crystals or honey
1 teaspoon vanilla extract
Place all the ingredients into the Thermomix.
Whisk them together well at speed 4.5 for 10 seconds.
Scrape down the sides and repeat.
Batter is ready. Yes, its that easy!
Very lightly grease your waffle iron.
Place a ladle full of batter into the waffle iron and spread around evenly.
Do not over fill.
Follow the waffle irons cooking instructions.
Serve with your favourite toppings.
3 cups blanched almond flour
1 cup coconut flour
1 tablespoon baking soda
2 teaspoons cream of tartar
3/4 teaspoon seasalt
Place all the ingredients into a medium sized bowl and hand whisk to mix together evenly.
Store in an air tight jar.
This mix makes enough for two batches of the waffles.
The cookbook calls this recipe Freezer Waffles, and does say it makes 24 waffles. The idea is that you can pre-make the waffles, freeze them, and then reheat when you want them. When I made the recipe it made six whole waffles in my smaller machine, which made about 24 small triangle shaped ones (pictured staked). It wouldn’t make 24 of the bigger sized waffles.
I was worried with 6 eggs, that the end product might be a little too eggy, but it really wasn’t. They were soft and fluffy and delicious. I served it with maple syrup and my Raspberry Sauce (recipe here). As you can imagine, the kids weren’t disappointed and they were a hit.
Waffles aren’t something that I would include in a traditional paleo eating plan, but when you have kids, these make a fun weekend brekkie treat. I don’t have a problem with serving treats to my family. My philosophy eating this way is that I would always rather eat a whole food ‘treat’ made with all paleo ingredients, than the alternative. Don’t beat yourself up for eating a fun paleo breakfast once in a while.
Check out Danielle’s recipes here at Against All Grain, she has a beautiful blog. I really recommend her cookbooks as well, especially to people new to paleo. Her recipes are a little more involved, especially the baking ones, but she converts a lot of ‘western diet’ meals to paleo or gluten free. If you enjoy this recipe you will definitely enjoy Danielle’s cookbooks.
Happy weekend all!