Pesto Spaghetti Squash

I have been in the mood for simple vegetable dishes at night. This one hit the spot. Two nights in a row.

Short and Sweet ;)

Pesto Spaghetti Squash

1 spaghetti squash
Serving of Clean Pesto  (I used the hazelnut variation)
~ 10 raisins

Method:

About an hour ahead of time, prepare the pesto and refrigerate (to allow the flavors to soak together). 

For the Squash, cut several slits (about a centimeter each) all around the squash and bake in a casserole dish at 325 degrees for 30 minutes - turn over and bake for about another 30 minutes. Carefully cut in half (longways) the squash as it will be hot.

Toss the spaghetti squash around with the pesto and top with the raisins.



This will serve 1-3 people (in which case you may want more raisins!)

Enjoy ;)

Vegan Banana Bread (Grain-free)

If you would have asked me five years ago if I would ever make vegan bread, I would have told you that you were delusional. Not because I had anything against it, but rather the thought of not eating eggs or grains for that matter, would have just been preposterous. I likely would have said something like, "why on Earth would anyone want to eat vegan bread?" or perhaps... "what is vegan?" ;)


Well, here I am, in 2012 trying out vegan recipes to see how my body responds to being egg-free for a while. So far, my body is responding well. Maybe it's all the Vitamin D I've gotten. Or maybe it's the beautiful French music I've been listening to (songs like 'La noyee,' by Carla Bruni... beautiful). Or maybe it's the presence of love in my life. Whatever it is, has put my in a mighty fine mood.

Soaking up the rays...


So, without further adieu...

Vegan Banana Bread (Grain-free)

2 small bananas (ripe but not previously frozen)
1/2 cup water
1/4 cup coconut oil
1 tsp vanilla
1/4 dates (about 5)
1/4 cup maple syrup
2 cups almond flour (I used unblanched)
1/2 cup pecan flour
1 tbls tapioca flour
1 tbls baking  powder
1 tsp apple cider vinegar

Method:

Add the bananas, water, olive oil, vanilla, dates and maple syrup in a good processor. Puree.


Meanwhile, combine the almond, pecan and tapioca flour with the baking powder.


Add the liquid puree to the dry ingredients and stir well. Lastly, add in the apple cider vinegar and mix well until all ingredients are incorporated.


Grease a bread pan (I used coconut oil) and bake at 325° for 45 minutes. Cover with foil and bake for another 10 minutes or until a toothpick comes out clean.


Viola!



A proud moment for my first vegan bread ;)


Enjoy ;)

Chia Seed Banana Pudding

Egg-less breakfasts have put me up to quite a challenge. But, this pudding was surprisingly satisfying. I'm pretty sure I am going to have this every-which-way that I can think of having it.

Delicious.






Chia Seed Banana Pudding

2 tbls black (you can use white) chia seeds
6 tbls water
1/4 cup almond milk
1 frozen banana
1 1/2 tbls sunbutter
~ 8 raisins

Method:

Take the banana out of the freezer about 30 minutes prior.

Soak the chia seeds in the water for about 10 minutes in the refrigerator so that the chia seeds begin to expand and 'gel' up.

Pour the almond milk into the chia seed mixture and then mash in the thawing banana. Stir in the sunbutter and the raisins until well incorporated.

Yum, yum, yum.

The frozen banana, once mixed in, keeps the pudding nice and cool bordering an ice cream consistency. Mmmm. So good and no added sugar needed.

Enjoy ;)

Farmers' Market Apple Banana Bread

This recipe was another one born out of my baking spree night along with the Farmers' Market Banana Zucchini Muffins and Farmers' Market and Farmers' Market Peach Apple Bread

Baking with coconut flour can be tricky and I'm thinking this one could have used some tapioca flour and maybe more egg whites to make it 'fluff' up more but it tasted amazing...

Farmers' Market Apple Banana Bread

4 eggs
1 tbls 100% pure maple syrup
1 tsp vanilla
2 unfrozen ripe bananas
3/4 coconut flour
Dash sea salt
1 cup diced skinned apple
2 tbls macadamia oil
1/4 tsp baking soda

Method:

Combine the eggs, maple syrup, vanilla and bananas in a medium sized mixing bowl. Add in the coconut flour and salt and mix well. Fold in the apple and oil and top off with the baking soda. Mix all ingredients thoroughly.

Grease a bread pan (I used coconut oil) and bake at 350° for 40 minutes, then 300° for 20 minutes and shut the oven off. Leave in for ~ 5 more minutes or until a toothpick comes out clean.




As always, I keep my breads refrigerated for freshness.

Enjoy ;)

Farmers' Market Banana Zucchini Muffins

Well, if you saw the post on the Farmers' Market Peach Apple Bread, you'd know that I was doing quite a bit of baking in one night.

My intention was to make three loaves of bread. I soon realized that I only had one bread pan. Muffins anyone? ;)

Farmers' Market Banana Zucchini Muffins

3 eggs
2 tbls honey
1 tsp vanilla
1 unfrozen/ripe banana, mashed
Dash of sea salt
1 1/2 cup almond flour (unblanched)
2 tbls tapioca flour
2 zucchini's, peeled & shredded
2 tbls olive oil 


Method:

Whip the eggs, honey and vanilla together and then incorporate in the banana. Add in the salt, almond and tapioca flour, combining into the wet ingredients.

Shred the zucchini in a food processor or blender and then fold in the zucchini and oil into the batter.




Bake for 25 min at 350°

Yields ~ 18 small muffins.

I had two of these the next morning before going out for my walk. Seriously delicious.



Enjoy ;)

Farmers' Market Peach Apple Bread

I went on a baking spree after my day at the Farmers' Market where I gathered up some awesome produce even though I knew that I was going to be out of town for a few days. There was also two dozen eggs sitting in my refrigerator with no place to go.

So, I decided why not bake a few loaves of different kinds of bread and freeze them to have on hand when I return?

Best idea I had all week.




Farmers' Market Peach Apple Bread

4 eggs, organic & cage-free
1 tbls honey
1 tsp vanilla
1 peach, skinned & mashed
1/4 cup tapioca flour
2 cups almond flour (unblanched)
1 1/2 cup diced apples 
2 tbls olive oil
Dash of sea salt
1 tsp baking soda
1 tsp baking powder

Method:

Whip the eggs, honey and vanilla until well combined. Add in the peach and mash it into the egg mixture. Then add in the tapioca and almond flour, mixing well. Fold in the apples, pour in the olive oil, dash the salt and top off with baking soda and powder. Stir until all of the last ingredients are well incorporated into the batter.

Bake for 25 min at 350° cover with foil and then bake at 350° for another 10 minutes or until a toothpick comes out clean. 




I did taste it before I froze it... and YUM.

Stay tuned for the other baked goods from the Farmers' Market...

Enjoy ;)


Flourless Zucchini & Spinach Waffle

 I'm not sure if there is ever a time when waffles don't sound good to me and as you all know, I love experimenting with my iron.

This would be great along side some more savory veggies or some lean protein like roasted chicken. Yum. But for tonight I really just wanted the waffle.

So, that's what I did ;)

Flourless Zucchini & Spinach Waffle:

2 eggs
1 zucchini, peeled
1 handful of fresh spinach
2 tbls flaxseed
1 tbls potato starch
1 tbls coconut flour
Dash of rosemary 

Method: 

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last use.


Throw everything except for the potato starch and coconut flour in a food processor and pulse a few times then blend. Add in the potato starch and coconut flour and hand blend into the batter until incorporated.





Heat in the iron for about 3 minutes.

I had this for dinner, though I suppose you could it for breakfast as well. Or any other meal for that matter. And... they turn out green ;)




Who knew veggies in your waffle could be so tasty?

Enjoy ;)

Grain-free Flax Rosemary Bread

I can honestly say that on any given day,  I do not miss eating glutenous dense whole grain bread or even the sinful white bread. I'm not sure if I crossed over some imaginary line or what but I simply don't care that it's not a part of my life anymore.

Now, if you were to bring me to bakery where the scent of fresh bread is permeated throughout the premise, I may sing a bit of a different tune ;)

I've really been diggin' nut flour based breads before my runs in the morning. One slice is the perfect fuel.



So, without further adieu...

Grain-free Flax Rosemary Bread:  

4 eggs, organic & cage-free
1 cup blanched almond flour
1/2 cup ground flax seed
1/4 cup pecan flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1 tsp honey
1 tsp apple cider vinegar
1/2 tsp fresh rosemary, minced

Method:

Whisk the eggs in a large mixing bowl and proceed to add in all of the dry ingredients.  Mix the dry ingredients in with the eggs and blend thoroughly. Add in the honey and  apple cider vinegar and mix well. Lastly, fold in the rosemary.

Pour into a well greased bread pan (I used coconut oil). Bake at 350° for about 25 minutes or until a toothpick comes out clean.



Yum, yum, yum. As with all my breads, I recommend storing this in the fridge.

Enjoy ;)

Grain-Free Cherry Zucchini Bread

I've likely said this before because I tend to become very enthusiastic about food and especially bread, but I'm pretty sure this is my best grain-free bread yet. Seriously, the consistency is awesome, it's not too sweet and it's perfectly moist.


So, last weekend during my lovely Sunday grocery shopping, I completely spaced the fact that I am going out of town for a few days and proceeded to buy groceries as normal for the week. Which meant a lot of fresh produce. Ooops. What to do? Freeze some, give away some and oooh bake some ;)

Baking and listening to music is one of my favorite things to do. So, I turned on some tunes (Warren Haynes and Slightly Stoopid are my current obsessions) and experimented... 

Grain-Free Cherry Zucchini Bread

1 1/2 cups shredded zucchini (I peeled mine first but you don't have to)
4 eggs
2 tbls honey
1 tsp vanilla
1 1/2 cups blanched almond flour
3 tbls arrowroot powder
2 tbls macadamia oil (or olive or coconut oil)
1 tsp baking soda
1 tsp baking powder
Dash of sea salt
1/4 cup fresh cherries, chopped

Method:

Place the shredded zucchini in a large mixing bowl and add the eggs. Whip up the eggs with the zucchini and then add in the honey and vanilla. Mix until all liquids are incorporated. Next, add in the almond flour, arrowroot powder and macadamia oi mix well until a batter forms. Add in the baking soda, baking powder, salt and mix thoroughly. Lastly, fold in the cherries and stir until they are spread throughout.

Grease a bread pan with coconut oil and bake at 350° for about 25 minutes, cover with foil and bake at 300° for about another 7 minutes.



Mmm... Love...

Enjoy ;)

-Sunshine Girl

Simple Walnut Flour Waffles

I'm lovin' using different nut flours. I still don't know why it took me so long to start using other nuts in flour form rather than sticking to almond.

Anyway, these were super easy, filling and delicious.




Simple Walnut Flour Waffles

3 eggs
1 1/4 cup walnut flour
1/4 cup water
1 tsp 100% pure maple syrup
1 tsp ground flaxseed
2 tbls potato starch
1/4 tsp baking soda

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

In a large mixing bowl, whisk the eggs and then add in the syrup and water. Blend well and then add in the walnut flour, flaxseed, potato starch and baking soda. Stir until all of the ingredients are incorporated.

Heat in the iron for about 2.5 minutes or until your iron signals that they are done.

I saved two for the next morning as they are quite nutrient dense...

Enjoy ;)

Peach Coconut Pancakes

I may have a pancake and waffle obsession. Maybe.Yeah, I think I do.

Anyway, these pancakes were inspired by my coconut flour waffle recipe though I didn't have a waffle iron nor did I have all the ingredients. Experimentation time ;)

Happy and in love with these pancakes...



Peach Coconut Pancakes:

3 eggs (organic, cage-free) 
1 tsp honey 
1 tbls water
1/4 tsp vanilla extract 
1 skinned and of a mashed peach
1 tbls almond flour 
1/4 cup coconut flour
1/4 tsp baking soda
 
Method: 
 
Heat a large pan lightly coated with coconut oil to medium. 
 
Skin, de-pit and mash a peach in a small bowl and set aside. Whisk together the eggs, water, vanilla and honey and then add in the peach and mix in thoroughly. Add in the almond flour, coconut flour and baking soda, mix well. 
 
Cook until you can see the bottoms hardening, flip and cook until they are done throughout - about 8 minutes total.


Yields ~5-6 small pancakes


 Enjoy ;)

-Sunshine Girl

Grain-free Pecan Herb Bread

I think my picture-taking abilities have only been going downhill. Lack of patience... I'll work on that.


Anyway, there is this phenomena that with grain-free baking, you are left with two main flours: coconut and almond.

It occurred to me in my efforts of trying to eat less almonds and more of a variety that any nut can be a flour. Right?

Right. But, they are not all created equal. I have been experimenting with pecan and walnut flour. To make the flour, you simply grind the nuts finely. If you don't mind the skins, leave them on so that you don't have worry about blanching.

Here is my post on making your almond flour. Follow the same logic but take into consideration that walnuts and pecans are softer than almonds. They also seem to be a bit more oily and thus don't grind quite as well. That being said, I had success in making bread with pecan flour ;)


Grain-free Pecan Herb Bread
4 eggs, organic cage-free
1/4 cup water
2 1/2 tsp ground flaxseed
1 1/2 cups unblanched pecan flour
2 tbls coconut flour
Dash of sea salt
1 1/2 tsp baking soda
1 tbls apple cider vinegar (I used Bragg's)
~ 1 tbls fresh oregano, minced
~ 1 tsp fresh dill, minced
1/4 cup melted coconut oil

Method:

Mix the eggs, water and flaxseed thoroughly in a large mixing bowl. Add in each of the ingredients in the order that they are listed above. Stir all the ingredients until the coconut oil is incorporated.

Grease a bread pan with coconut oil (could use olive oil or macadamia as well) and bake at 350 degrees for ~ 20 minutes  then cover with foil and bake for about another ~8 minutes or until a toothpick comes out clean.


This is really good plain, along side a dish or with a spread on it. Each slice is super nutrient dense so I like to have it plain before or after a workout.

I am going to continue experimenting with different nut flours. Stay tuned...

Enjoy ;)

Grain-free Sunbutter Banana Muffins

I have definitely acquired a taste for sunbutter. Yum. So good. I'm perplexed as to why it's not more popular. Hm.


Anyway, I came upon this recipe on what other lovely social media platform, than Facebook itself. Don't you just love networking?

Thank you friends for posting this one from Simply Gluten Free ;) I changed the recipe a bit and used sunbutter rather than peanut butter.

Grain-free Sunbutter Banana Muffins:

4 eggs, separated
1 tbls honey
1 tsp vanilla
3/4 cup sunbutter
2 ripe bananas, mashed
Dash of sea salt
1 1/2 cups walnuts, chopped (not blended)

Method:

Grease your muffin tins (with olive or coconut oil) or place muffin baking papers in the tin(s).

In a small bowl, beat the egg whites until they become  'frothy,' set aside.

In a large mixing bowl, whip the yolks, honey and vanilla thoroughly. Add in the sunbutter and bananas and mix well. There can be small bits of bananas that aren't fully incorporated. Next, add in the salt and fold in the walnuts. Lastly, pour in the egg whites and stir until blended with the rest of the batter.

Add the batter into the tins, filling them each about 3/4 full. Bake at 325 for about 20-25 minutes. The toothpick should come out clean.



Yields ~ 14 small muffins

I may or may not have ate three in a row the next morning. But hey, my muffin tins are small AND it was my pre-run fuel ;)







Variation

Same ingredients and substituting natural peanut butter instead of the sunbutter. ALSO delicious ;)






Enjoy ;)

Flourless Pumpkin Pancakes

Pancakes!

Who needs a pancake mix when you only need 4 ingredients?

This is are so simple. Like mindless simple.

Flourless Pumpkin Pancakes:

2 eggs, organic cage-free
1/2 pumpkin puree
1 tbls ground flax-seed
1 tbls arrowroot powder

Method:

Spread some extra virgin olive oil (or another oil of your choosing) around in a medium-sized pan or pancake skillet. Heat on low-medium.

Whisk the eggs and pumpkin until well blended. Add in the flax-seed and arrowroot powder and mix well.

Pour two pancakes into the pan and heat for about 3-4 minutes on each side.

Viola!



As always, you can increase the amount of ingredients depending on how many servings you want. I made these just for me, so I made two.

Also, you can jazz these up a bit by adding in some honey, sea salt, vanilla etc. Though if you do add more liquid based ingredients then I suggest adding in more arrowroot powder and/or or tapioca flour because pumpkin is quite wet.

Enjoy ;)

-Sunshine Girl

So Simple Pancakes

Similar to another version of coconut flour pancakes that I make but even more simple. Even less ingredients. And less sugar. Boring perhaps, but boring can mean comfort for me sometimes. And I've had a long day. One of those days where Van Morrison's 'Day's Like This' both makes you smile and cry. Wow OK anyway, I won't divulge the details of that part here ;)

These take all of about 6 minutes to make- talk about an easy primal dinner... breakfast?... Whichever meal you want :)


So Simple Pancakes

2 eggs, organic cage-free
1/2 cup water
1 tsp ground flaxseed
1/4 cup coconut flour
1/2 tsp baking soda
Pinch of sea salt
Pinch of rosemary (optional)

Method:

Add a bit of macadamia oil (extra virgin olive or coconut oil would work as well) to a pan and heat on low-medium.

Whip the eggs, water and flaxseed thoroughly. Add in the coconut flour and baking soda and mix until a smooth batter starts to form. This can be tough with coconut flour so just keep stirring :) Add in the salt.
 
Pour two pancakes into the heated pan and heat until the bottom side begins to harden a bit ~4 minutes (these don't 'bubble' up like other pancakes so you have to keep an eye on them). Flip over, turn the heat down to low and 'smoosh' down a tad and cook for about another 2 minutes. Flip once more and cook about another minute and then remove.


I put the rosemary in one to test and it was really good. I'd likely add more next time. These are kind of like a pancake-bread with a thicker, fluffier consistency.

I'm not sure if it was the flaxseed, but these held together better than my other coconut flour pancakes so I think I'll experiment with these even more, adding in different herbs or fruit. 

Now, I made these just for myself. This recipe could be easily doubled or tripled.

Enjoy ;)

Grain-free Beef & Bison Meatloaf

Ah. The tried-and-true meatloaf. Wholesome, nutrient dense and completely satisfying.

This recipe is loaded with goodness and is completely grain free (traditional meatloaf requires white/wheat flour and/or bread crumbs).




Grain-free Beef & Bison Meatloaf

1 lbs ground grass-fed beef
1 lbs all natural ground bison
2 tbls ground flax-seed
Dash of ground pepper
Dash of sea salt
Dash of paprika
Dash of thyme
1/4 tsp cumin
2 garlic cloves, minced
3 scallions, chopped
2 small-sized carrots, shredded
1 egg, organic cage-free




Method:

Is there one? Basically just put this all in large mixing bowl and have at it. I literally put everything in the order listed above. I don't believe there is a rhyme or reason. I like to mix it all with my hands- but beware because it is COLD.

Bake either on parchment paper in a casserole dish or in a loaf pan. The benefit of the parchment paper style is that it will allow some of the fat to drain out. Bake at 350 degrees for 45-60 minutes. (I'm a little paranoid about meat being done... hence the cut marks in mine... lol ;))


Meatloaf glaze (optional):

2 tbls organic yellow mustard
1/2 tbls favorite hot sauce (I used a pumpkin cayenne one)
1 tsp lemon juice
1/2 tbls honey
1/2 tbls arrowroot powder

Method:

Mix all ingredients together thoroughly in a small bowl :)




Enjoy ;)

Lemon Tapioca Waffles

Oh, how I love waffles. If you've been reading me blog, you already know about my obsession with waffles and breakfast.

I've been incorporating lemon in a lot of my meals lately. I think it adds such a nice and fresh flavor. These were super light and a combination of fluffy & flaky.



Mmm breakie ;)

Lemon Tapioca Waffles:

2 eggs (organic cage-free), separated
1/4 cup water
1 tsp ground flax-seed (be sure it's ground or it will stick to your waffle maker!)
2 tbls extra virgin olive oil
1/4 tsp vanilla
1 tsp 100% pure maple syrup
2 tbls lemon juice
1/4 cup potato startch
3/4 cup tapioca flour
1 tbl baking powder
Dash of salt

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last use.

Separate the eggs, placing the egg whites in a small bowl and the egg yolks in a large mixing bowl.  Whip the egg whites until they start to froth and set aside.

In a large bowl, mix together the egg yolks, water, flax-seed, olive oil, vanilla and maple syrup. Add in the lemon and mix thoroughly. Then add in the potato starch, tapioca flour, baking powder and salt and blend until a dough forms. Lastly, fold in the egg whites and stir well.

'Bake' for about 2 minutes. 


These could have made a little more than four waffles, so I made  pancake with the remaining batter (and ate it with my dinner ;))  So yes, the same recipe can be used for pancakes!




Enjoy ;)

-Sunshine Girl 

Grain-free Baked Granola

I used to eat quite a bit of cereal. Not for breakfast. I was a cereal for dinner type of gal. So, I thought I'd come up with my own variation of a cereal.




This can be eaten in a variety of ways. Trail mix style, with almond milk (or other alternative), toss it in some coconut yogurt...Mmm.



Also, these measurements are not exact. But... pretty close ;)

Grain-free Baked Granola


1 egg white (organic, cage-free)
1 tsp vanilla
1 tbls 100% pure maple syrup
Dash of sea salt 
1-1/4 cup almond slivers
1-1/4 cup walnuts (crumbled)
1/2 cup unsweetened organic coconut flakes
2 tbls black chia seeds
1/4 cup seed mix (pumpkin seeds,  sunflower seeds etc-  I used 1/4 cup the Enjoy Life seed mix)
* If you do the above, it has some dried fruit in it, otherwise use 2 tbls seeds and 2 tbls dried fruit
2 chopped dried figs 


Method:

In a large mixing bowl, whip the egg white, vanilla, maple syrup and salt until thoroughly combined. Add in the rest of the ingredients and stir vigorously. Line a baking sheet with parchment paper (I used a cake pan) and spread the granola evenly. Bake at 300 for about 25 minutes.


Allow to cool before you dig in to let the flavors set. I keep mine in the fridge. A word of caution: this is super yummy so make sure you keep in mind that this is all nuts and seeds and dried fruit!

Enjoy ;)




Grain-free Strawberry Rhubarb Biscuits

I'm not sure what to say about this recipe other than I'm just flat out proud.

This dessert rocked.


I know, I need to work on the humble thing...

Grain-less Strawberry Rhubarb Biscuits:

The recipe for the biscuits was adapted from Multiply Delicious (thank you kindly ;) 

6 egg whites (organic, cage free)
1/4 coconut flour
3/4 cup almond flour (blanched or unblanched, I used unblanched)
Dash of sea salt
1 tsp baking powder
2 tbls macadamia oil

Method:

Combine the coconut flour, almond flour, salt, baking powder and macadamia oil into a medium sized mixing bowl and place in the refrigerator for about 20 minutes. The dough will be crumbly and not thoroughly mixed but that's OK.

Preheat the oven to 400 degrees. Plop the egg whites into a small bowl and whip vigorously until they start to turn white and froth. Pour the egg whites into the dough mixture and stir well. It will be a bit wet- that's OK too ;)

Form small biscuits (I made 5) and place onto a baking sheet with parchment paper.

Bake at 400 degrees for about 12 minutes. I turned the oven off and left them in there for a bit to stay warm while I prepared the strawberry rhubarb.




Strawberry Rhubarb Filling/Topping: 

1 rhubarb stalk, diced
~ 7 strawberries, sliced
1/4 cup water
 2 tbls honey 

 Method:

Heat the water on low and add in the diced rhubarb. Cover and let simmer for about 10 minutes. The water from the rhubarb will create more 'juice.' Add in the honey and stir around a bit. Cover and simmer for about 7 more minutes. Add in the sliced strawberries and simmer for about 3 more minutes.

Prepare how ever you like ;) I sliced the biscuits in half and put some of the strawberry rhubarb atop and in between.

Umm... delightful.


 Enjoy ;)))

-Sunshine Girl


The Pumpkin Waffle

I didn't know what else to call this waffle other than 'The Pumpkin Waffle.' It seemed fitting. I had to experiment with flours a bit to get the recipe but I was on a mission. Part of the mission was two not use a banana like in the Coconut Flour Waffle, another part was to use less coconut and lastly, I wanted to avoid using sorghum, xanthum gum or guar gum. I'll get into why I don't like to use or consume those in a later post...

So, I came up with a  sort of a 'special' gluten and grain-free flour concoction.




This one has a few steps, but trust me, it's worth it. 

The Pumpkin Waffle:

2 eggs (organic cage-free), separated
1/4 cup water
1 tsp ground flax-seed (be sure it's ground or it will stick to your waffle maker!)
2 tbls extra virgin olive oil
1/4 tsp vanilla
1 tsp 100% pure maple syrup
3 tbls pumpkin puree
1/2 cup potato startch
1/4 cup tapioca flour
2 tbls coconut flour
1 tbl baking powder
Dash of salt


Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

Separate the eggs, placing the egg whites in a small bowl and the egg yolks in a large mixing bowl.  Whip the egg whites until they start to froth and set aside (I use a small froth gadget that's actually intended for lattes :))

Frothin' the egg whites!

Add the water, flax-seed, olive oil, vanilla and maple syrup to the egg yolks and beat until everything is combined. Add in the pumpkin and mix thoroughly. Then add in the potato starch, tapioca flour, coconut flour, baking powder and salt and blend until a dough forms. Lastly, fold in the egg whites and stir thoroughly.

The Pumpkin Waffle batter

OK, I'm calling these primal. Many paleo and primal eaters are on the fence about potatoes but I am 100% for them (in moderation blah, blah blah...) Although the starch went through some processing, it's not nearly as processed and manipulated as a grain.

Here's a quote from a post that I found interesting on the carb: "Potatoes are the most misunderstood carbohydrate in my opinion. It always amazes me to see many weight loss experts telling people to avoid them. There is a reason potatoes are the preferred carbs of many in the physique development world. They are easy to cook, require no extra preparation and travel easily. Many people have been misled by nutritionist, trainers and physicians who dont have the experience to combine with their book smarts. Potatoes are NOT the high glycemic index bad guys they are portrayed to be and can actually range from 5o (low GI) to 85 (higher GI) on the glycemic index depending on what type (new, sweet, russet), how they are prepared and processed..."

As far as tapioca, this is another that is up for debate. Though most in a primal lifestyle consider them safe while the strict paleo folks may say otherwise mainly because of their carbohydrate content. I was pretty happy when the idled Mark Sisson deemed this starch safe and primal. :)



Wow, OK, I'm done...

So please, enjoy ;)