i didn’t really have a recipe to speak of for an ice cream like this, so i used a few ideas from around the blogosphere and made some modifications. thanks to vegan ice cream paradise for the foundation for this recipe! it turned out perfectly creamy. this was not at all icy or hard like many coconut milk ice creams. my family, brian and i really loved this ice cream, so mildly sweet and chocolatly! we were able to find candy canes with sugar rather than corn syrup, but any candy cane or peppermint candy could be used here if you can’t find them.

i feel good about this recipe. using palm sugar meant i didn’t have to feel too guilty about glucose spikes. using full-fat coconut milk meant a good dose of healthy fats, not to mention no worries about a belly ache afterward. enjoy this treat without remorse!

a few recipe notes:

*be sure to separate half a cup of the coconut milk to combine with arrowroot before you even begin anything else.

*i’m not sure how well erythritol or other alcohol based artificial sweeteners would work here, since they impede freezing.

*be sure to add extract and oil to the mixture after it has cooled down from the boil, otherwise much of the flavor will steam out.

*cocoa powder may be omitted if you simply want candy cane ice cream!

*the candy gets stirred in very last, so don’t even think of putting it in until i say so!

chocolate candy cane ice cream

3 cups + 1/2 cup full fat coconut milk

2 tbsp arrowroot powder

1 tbsp coconut or other solid oil

3/4 cups palm sugar, or other granulated sweetener

1/4 cup cocoa powder

1 tbsp vanilla

2 tsp peppermint oil

1 cup crushed candy canes or starlights

method: whisk arrowroot powder with 1/2 cup coconut milk and set aside.

pour remaining 3 cups coconut milk into pot and stir in sugar, oil, and cocoa powder. whisk continuously to let the sugar and cocoa to dissolve. allow mixture to come to a slow boil.

turn heat off and whisk in arrowroot slurry quickly. continue to whisk, not allowing any lumpies to develop. once everything is well combined, add in vanilla extract and peppermint oil. whisk again, like a nut.

stick mixture in the freezer for an hour or so, or in the fridge for a few hours. get it nice and cold, every so often.

finally, once cold, pour into ice cream maker and run according to your maker’s instruction. i split the mixture in half as not to overwhelm the ice cream maker. it took mine 30 minutes or so to freeze the ice cream. when it is done, stir in the candy, and pour into a large freezer safe bowl. freeze, covered, until ready to serve.

we had our ice cream with peppermint patricks, which brian and i cut out and decorated christmas eve morning. they were perfect with the ice cream. stay tuned for the recipe for these pretty little treats!

epic fail.

as i realized they weren’t working, i thought i’d try to salvage the rest of the batter in the waffle maker.

double epic fail.

the kitchen is a mess now.

i’m taking a break from pancakes for 2 weeks in meditation. i will be sticking with simple breakfast foods for these 2 weeks.

i have such appreciation now for how much easier egg-based recipes are than flax-based.

dear pancakes,

you win.

regards,

liz

chunky!

we’re licking the scraps of muffins off of the muffin papers as i write this. chocolate clings to every surface of my coffee mug.

chocolate for breakfast?

yeah. what do you want from me. i’ve been living off of sweet potatoes and sausage for weeks now, it was time for a change.

now i admit, chocolate is not typical in my home as a breakfast option. like, ever. i’m not sure if we’ve ever eaten chocolate before 1pm in our married lives, so this seemed like a fun step out of the safety box for us. not to mention, this was pretty healthy for chocolate ANYTHING, so i don’t feel too badly.

i’d been hunting for grain-free & egg-free baking recipes for weeks now, and it looks like i’ve finally found a great start. in fact, i’m thinking of making a pumpkin version by subbing bananas out for pumpkin puree next time, and tapioca flour for cocoa powder. we’ll see just how crazy things get.

these muffins set up perfectly once cooled, the coconut flour doing its job wonderfully at soaking up all of the wet. they are soft and moist, but not very gushy, which seems to turn most people off of coconut flour baking. this was also the first time i’ve ever used dates to sweeten any recipe, and they worked like a charm. their flavor was completely undetectable in the finished recipe, leaving only their sweetness behind. if you are afraid of dates, or just don’t have them, i think any liquid sweetener would suffice here as a switch-out, though i do recommend giving this method a whirl first.

many thanks to the ever inventive paleo parents for this recipe! click the link to see the recipe, including modifications to omit the cocoa from the muffins.

this recipe makes a baker’s dozen.

chocolate banana walnut muffins

2 large black bananas, chopped

1/2 cup creamy almond butter

1/2 cup coconut oil, melted

1 tsp vanilla

2 tbsp cocoa powder

1/2 cup coconut flour, sifted

1 tsp salt

1/2 tsp baking soda

1 cup dates

method:

preheat oven to 350f.

begin by boiling 2 cups or so of water. pour over dates, and let them steep for 10 minutes. drain.

sift flour, cocoa powder, baking soda, and salt together in a large bowl.

put dates and 1 banana in food processor with the oil and puree. add in almond butter and vanilla. puree briefly, just to mix in. add dry ingredients.

by hand, stir in the other chopped banana until well combined. i like to do this separately so i end up with a few banana chunks in my muffins.

scoop batter into paper lined muffin tin, top with nuts, chocolate chips, or both, and bake for 20 minutes.

allow muffins to cool for half an hour or so before removing from tin, and another few minutes before serving.

what a delicious mess!

fitday nutritional analysis per muffin, with chocolate and walnuts:

282 cals

27 carbs

3 grams protein

add a few strips of bacon and your breakfast is complete. this is why i’m not worried about the lack of protein. noms away!

sausage 'n sweeties

i know we have visited this match-made-in-heaven combo over the summertime, cooking the potatoes on the grill, all smokey and soft, and the sausage served over the top of this remarkable root vegetable.

well, dear readers, since i’ve once again given up eggs, i’ve been on the sausage and sweet potato wagon like there’s no tomorrow. this has been on the morning menu 4/7 days a week, the other 3 consisting of porridges, pancakes, or nut and fruit creations. i’m still trying to watch carbs, as always, but now more than ever since there is a baby growing in my belly. pregnancy is a critical time for healthy eating, so avoiding excessive amounts of sugar, even those in fruits and dried fruits, is what keeps expecting mothers from gestational diabetes.

this simple and easy to prepare breakfast keeps me full until lunchtime, though if the baby is asking for a snack, surely i will have a banana with almond butter or something reasonable to get me by!

i always use beeler’s sausage because it is a respectable company and is gluten and junk free, it is uncured, and tastes delicious. they use a heritage breed animal, and are antibiotic free. -but any loose breakfast sausage will do the trick if you’re not into clean meats. i tend to geek out over quality meats. i use maple sausage, but the spicy hot is awesome in this dish, if you can stand a little heat!

honestly, this has to be my favorite savory breakfast, and really it was when i was eating eggs, too. i have always had a soft spot for sausage, and this breakfast feels like a special, cozy treat every time i eat it!

this serves one, but if you double the recipe (if you can call it a recipe), you can make enough to share!

sausage and sweeties

1/2 sweet potato, dirt scrubbed off and dried

1/4 cup of your favorite sausage

1 tbsp bacon fat or high-heat cooking oil

salt & pepper

method: heat deep cast iron skillet over medium heat, melting the fat of your choice in the skillet. while you are waiting for it to heat, cut potatoes into small cubes. add potatoes, salt & pepper to skillet and set a timer for 2 minutes. be sure the potatoes are all touching the bottom of the skillet evenly.

after 2 minutes, flip and toss the potatoes to cook the other sides. reset timer for 2 minutes.

heat up another skillet, this time not adding fat. once hot, add sausage. use your spatula to chop it into bite sizes. time this so you turn it every 2 minutes, with the potatoes.

once potatoes are evenly browned, and the sausage is browned and cooked through, you’re done.

put it in a bowl, chow.

you’re welcome.

NOW, it is time for a call out. that’s right, dear readers. i need your help. i don’t ask much from the readers out there, i don’t even do surveys or polls, so it is time to speak up!

i am in despair. i am in need.

can you help me?
i need a grain-free, egg-free cake recipe. i have been scraping the internet, high and low, and the things i can find use rice flour and “egg-replacers”, 2 things i promised to never use. i am open to tapioca starch, i am open to xanthan gum. i did come across a great looking cupcake recipe in elana’s cupcake cookbook, and i will be trying that. but a full on cake is what i’m looking for. what is in it for you? sorry, nothing. just the satisfaction that you contributed to a blogger in need. -nay, a hungry pregnant lady in need.

if you have a grain-free, egg-free cake recipe up your sleeve, please leave it in the comments section. you could also email me privately if you’re not into being famous.

any input you have will be so much appreciated and praised!

blueberry pancakes

this is a very special, very messy breakfast.

i should start by explaining my absence, though.

you see, dear readers, there is a reason that i have neglected this blog for a long stint. the reason is that i didn’t know if i should divulge some top-secret information or not. i knew if i was blogging lots, i would spill the beans. i would out the secret. there was no way i could write and not say it. i wasn’t sure if i could… i didn’t know what would happen… i didn’t know if it was bad voodoo.

but i just don’t care anymore, i want to be out with it already.

here it goes.

i am having a baby! i am just over 4 mos pregnant, and super thrilled. so far, everything is on track, all signs are pointing to “healthy”, and nothing in the world could ever make me happier! our due date is april 21. -and don’t even wonder about the sex of the baby, we won’t be finding out! and i will be keeping things pretty private about the pregnancy, so don’t expect to be bombarded with every detail about the doctor’s visits, issues, etc. -but that doesn’t mean i won’t gush from time to time. this is our first, after all!

i will, though, give you some food-related details of the pregnancy thus far.

foods i hate now: eggs, chili, stew, the smell of bread baking or toast toasting, fries, the idea, smell, and anything to do with fast food, cashews.

foods that i just can’t quit: greek salad & meat grape leaves (daily), falafel, humus, pad thai, curry, socca pizzas, sausage, sweet potatoes, peanut butter (a jar a week!), rice and rice noodles, bananas that are not ripe.

as you can see, i have been eating bits of rice here and there. i do tolerate it well in small amounts, and i plan on keeping it in my diet so long as my body doesn’t mind. i have been experimenting with hot porridges for breakfasts and sausage with wild mushrooms or sweet potatoes for breakfast in place of eggs. my body has rejected eggs instantly upon eating them for years now, and i just realized this a week ago. i feel much better since eliminating them from my diet.

and though the baby is old news to brian and i, again, we are just thrilled like a couple of idiots with the whole thing.

so it is hard, now, to go on with a recipe… such a minor speck in the grand scheme of things.

none the less… on with it, liz.

one reason why this is such a special pancake recipe is because it is egg-free. -yes, again. it turns out i can’t tolerate eggs at all. which is forcing me to branch out and try new things, new ingredients, new recipes! i even purchased some tapioca flour yesterday!

well this pancake recipe was inspired by the great ricki, from diet, dessert and dogs. her original recipe was for lemony pancakes, but i was feeling the almond/blueberry pairing this morning. i made a few modifications to use what i had up, and viola! a beautiful double-stack of pancakes adorned out table! i was so thrilled about them, i forgot to photograph them before i started to gobble them up.

thanks, ricki, for your awesome blog, that is JAM PACKED with special diet recipes, wisdoms, and cute doggy photos.

this recipe serves 2 hungry adults.

vegan blueberry pancakes

1/2 cup almond meal

1/4 cup (scant) flax meal

1/3 cup protein powder or coconut flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp stevia powder or 1 tbsp maple syrup

1/4 tsp salt

2/3 cup milk of choice

1/2 tsp almond extract

1 tsp vanilla extract

1 cup frozen blueberries (keep ‘em frozen until i say!)

method:

combine all wet ingredients in a small bowl.-not the blueberries!

separately, combine all dry ingredients in a large bowl. -not the blueberries!

combine the wet and dry, and allow to sit for a few minutes. the batter should be a little thick, you’ll want to scoop it out of the bowl, not pour. -still, wait on the blueberries.

heat a skillet over medium heat, and add a small amount of oil to the pan. once the oil shimmers, your pan is ready.

use a ladle or measuring cup to scoop out some batter. pour it onto the skillet, and top with a small handful of blueberries. allow to cook for a few minutes, flip when the bottom is set.

these will turn out a beautiful, crisp on the outside, moist and crumbly on the inside pancake.

top with hot blueberries, coconut cream, and maple syrup.

what a hot mess!

salty, melty and smoky

based on simple socca bread, i have craved this pizza since the first time we made it. the simple, french flat bread that is served as street food, is the perfect medium for pizza. i found inspiration on the edible perspective.

this crust is super sturdy, even loaded with toppings. i poured on a generous amount of pizza sauce, loaded it up with feta, olives, artichoke hearts, roasted peppers and onions, and thick slices of mozzarella. this greek-ish pizza was killer. i planned on saving half of my portion for lunch the next day, but i couldn’t bear to. i had to have it now.

the crust itself was super easy to prepare and bake., much easier, i should say, than any other gluten-free or grain free crust i have ever come across. -not to mention, it is vegan, and has a minimal ingredients list. i’ve seen so many people make this into a breakfast pizza, which i can’t wait to do. -pesto, eggs, bacon, arugula. that sounds like an amazing brunch waiting to happen.

smoky, crispy, thick, sturdy, and packed with flavor, this crust has a ridiculous amount of nutritional benefits, as well. not only is it gluten-free and grain free, it’s also vegan. this whole recipe makes 2 really large servings, though it should be spread about as 3 reasonable servings..

messy good!

here is a nutritional break down per half of the crust: 300 cals, 15g protein, 35 carbs.

the best way to go about this whole ordeal is to bake the crust, spread the sauce, bake for an additional 5 minutes, then add the rest of the toppings, cheese the top of it, then broil for 1 minute, simply to bubble the cheese. if the toppings are at room temp when you assemble the pizza, it will heat thoroughly without a long baking time. don’t skip your favorite herbs. stir whatever goodies you desire into this batter.

once you make this, you will be compelled to make it a regular. take the recipe, make it yours, and make it often.

socca pizza

1 1/4 cup chickpea flour

1 cup warm water

a glug of olive oil

1 tbsp dried oregano

1 tbsp apple sauce

1/2 tbsp salt

1/2 tsp garlic powder

other goodies you’ll need:

your favorite pizza sauce, pesto, or romesco

your favorite veggies and meats

your favorite fancy cheeses (the expensive ones work best!)

method:

combine all ingredients until completely smooth in a large bowl. let it sit for half an hour or so.

preheat oven to 375f. stick a 9″ cast iron skillet, coated with oil, in the oven for 5 minutes or so to heat up. -please use the right sized skillet for this recipe, otherwise the crust will not be the proper thickness and will not hold up properly.

pour batter into skillet, bake for 35 minutes. cracks will form in the top of the crust, and the edges will brown slightly.

carefully remove pan from the oven when it is cooked. spread your favorite sauce onto the crust, leaving some room around the edges. bake for another 5 minutes to allow sauce to heat up and to evaporate a little water. once again, remove from the oven. crank on the broiler. throw your remaining toppings on, top with cheese, and put under the broiler for 1 minute, until the cheese bubbles. watch out, the crust burns quickly, so if you let it go longer than 1 minute,… well don’t say i didn’t warn you.

remove from heat, allow to cool for 5 minutes before slicing.

pumpkin loaves

a few months ago, i attended an estate sale of a deceased great-uncle. in his home being sold was a treasure trove of baking and cooking tools. i restrained myself, and chose 3 practical items. -a potato ricer, a tart pan, and a set of bread pans that happen to be a really funky size. who in the world uses a 7 3/8 x 3 3/8 loaf pan?? i have no clue. i just knew that aunt willow marie would be proud of all of the baking that i do. she would want me to have these tools. her and my grandmother were the stars of the show with their cookies and cakes, and i remember very vividly helping to bake warm breads, gingersnap cookies, nut rolls, and amazing pies. i had been waiting to use these special pans until i found something i was super confident would turn out on the first try.

this is one of the easiest and most delicious recipes i have ever whipped together. i knew exactly what i wanted the result to be, and actually ended up with exactly that.

i used whey protein powder here not only for extra protein, but also to soak up some extra water from the pumpkin puree, though coconut flour could be subbed into its place. this is a fairly healthy recipe, as all of the ingredients fit into the primal blueprint that i try to follow. it is packed with protein, and the sweetness level can be adjusted to individual taste. add chopped, toasted pecans for even more of a protein fix if you so wish.

as you can see, i like a nice tall loaf. many times quick breads are short in the loaf pan, never exceeding half of the height of the pan. not here. i like nice, full slices.

the bread turns out perfectly moist, without feeling soggy or wet. i think the sweetness is perfect. -just enough for a dessert, not too much for midday snacking. i even think it would make a great breakfast slice.

it tastes just like it should, full of pumpkin flavor and a little bite of spice. i hear people say often that pumpkin breads using wheat flour doesn’t taste much like pumpkin, rather like pumpkin spices. i don’t do that. pumpkin should taste like pumpkin as the main ingredient, not a component. just as apple based recipes should taste like apples, not like apple spices.

substitution reminders:

coconut flour may be subbed in for whey protein.

honey may be subbed in for maple syrup, if you must.

9×5 standard loaf pan would be a fine stand in here if you don’t have funky loaf pans like i do. also, i’m sure this recipe translates very well into muffin, just be sure to shorten the baking time.

this could be given a cream cheese frosting, but i really like it without. it is totally sweet enough to stand alone.

slices perfectly

pumpkin bread

1 cup pumpkin puree

2 eggs

1 cup maple syrup

1/2 tsp allspice

1/2 tsp cinnamon

1/2 tsp nutmeg

2/3 tsp baking soda

1/2 tsp salt

2 packed cups almond meal

1/2 cup whey protein powder or coconut flour, measure, then sift

optional stir-ins: handful of toasted, chopped pecans, chopped crystalized ginger

method:

preheat oven to 350f. grease 2 small (7 3/8x 3 3/8) or 1 regular (9×5) loaf pan. i like to cut a large strip of parchment paper for easy removal.

combine all ingredients, beating well with handmixer. pour into loaf pans.

bake for 45 minutes, until toothpick comes clean when inserted in the middle.

remove from oven and allow to cool for 20 minutes or so before using knife to separate edges from pan. gently remove loaf. i like to slice when it is still pretty warm. place on a wire rack to allow it to cool completely. the crisp edges of the end piece is my favorite.

try to allow 20 good minutes to cool before removing from pan.

]]> http://eatthecookie.wordpress.com/2011/10/23/pumpkin-bread/feed/ 8 liz http://eatthecookie.wordpress.com/2011/10/17/pumpkin-cheesecake-brownies/ http://eatthecookie.wordpress.com/2011/10/17/pumpkin-cheesecake-brownies/#comments Mon, 17 Oct 2011 14:02:54 +0000 lizeckel http://eatthecookie.wordpress.com/?p=2253 Continue reading →]]>

the pumpkin layer might be thicker than the actual brownie...

my superbud, breanna, is lovin’ on my black bean brownies. she’s been baking up a storm! i encouraged her to try to put an autumn twist on her latest craze by incorporating a pumpkin cheesecake swirl.

and she did.

sort of.

she went for the layer. this has to be just as tasty. i gave her some suggestions, and she ran with them. she did some experimenting so that you don’t have to. she’s making this easy for everyone. breanna may not be the swirling type, but maybe you are. swirl or layer, pick your poison.

seriously, guys. pumpkin OMG!

this recipe makes a 9×9 pan, i could squeeze 12 slices out of this if i wanted to. i prefer 9 slices though.

for the brownies:

1 14oz can black beans, unseasoned and unsalted, rinsed and drained

1/2 cup honey

3 eggs, lightly beaten

1/4 cup cocoa powder

1/8 tsp salt

1/3 cup butter

1 tsp vanilla extract

1/4 tsp almond extract

1 oz unsweetened chocolate (1 square of baker’s chocolate)

1 tbsp fine ground coffee

small handful of chocolate chips

the pumpkin cheesecake layer:

6 oz cream cheese (room temp)

3/4 cup pumpkin

2 tsp maple syrup

1 egg (room temp)

1 tsp vanilla

1 1/2 tsp pumpkin pie spice

1/2 cup chopped, toasted pecans

method:

make the pumpkin cheesecake swirl before you make the brownie batter.

combine the cream cheese, pumpkin, maple syrup, egg, vanilla, and pumpkin pie spice. blend really well with a hand mixer. set aside while you prepare the brownie batter.

for the brownies:

preheat oven to 350f. butter sides and bottom of 8×8 baking pan, and line with parchment paper.

melt unsweetened chocolate and butter in small saucepan over low heat, stirring frequently. once melted, whisk in coffee grounds, place lid on, and set aside.

put the beans, eggs, honey, cocoa, salt, and extracts in food processor. blend until smooth. while running, add the butter and chocolate mixture.

batter will appear very liquid. pour it into pan. top with chocolate chips, i like to poke a few deep into the batter.

pour pumpkin cheesecake mixture on top. either swirl in with a knife, or keep as a flat layer (breanna style). top with chopped, toasted pecans.

bake for 40 minutes or so. remove from oven and allow to cool at room temp before slicing, i promise you’ll get a much cleaner slice if you wait until they cool, and the chocolate flavor will also have time to develop well.

enjoy this healthy fall treat in very large slices, and don’t share too much with your partner. no one ever said 1/3 of the pan will kill you.

save me the corner piece.

tall order

welcome, autumn flavors. it is official: warmed spices are hitting the spot, and cutting the morning chill.

i have been having cravings for salty, savory protein in the mornings. sausage, eggs, spinach omelette, and bacon have been the majority of the breakfast rotation lately. but when the hankering for pumpkin pancakes knocked on the door a few days ago, i took it upon myself to do a little tweaking on my recipe.

i wanted a shorter ingredient list, mostly i wanted to get the protein powder off the list since most households, special diets and standard diets, don’t have that ingredient in the pantry.

this was a larger batch than the old recipe yielded, so brian and i were both full without feeling like we needed a little bacon on the side. the pancakes turned out moist and fluffy with a crisp outer crust. flavored precisely like a pumpkin pie, with cakey quality.

be sure to allow these to cook well before flipping them, as pumpkin contains a lot of water that needs to cook out.

don’t skip warmed cream cheese. this is the icing on the cake, and they just wouldn’t seem to be justified without the warmed creamy spread.

this recipe makes 8 pancakes, enough for 2 people.

*note that i have doubled the recipe with great success with no additions or subtractions.

drizzled with maple syrup

pumpkin pancakes

2/3 cup pumpkin puree

3 eggs, beaten to a pulp

1 tsp maple syrup

1 tsp vanilla

1/2 cup almond flour, packed

1/2 tsp baking soda

1/4 tsp salt

2 tsp pumpkin pie spice

for topping: 4 tbsp cream cheese, pure maple syrup

method: heat oven to 200f, place a cookie sheet lined with paper towels on the cookie sheet.

place cream cheese in a ramekin, and put it in the oven to warm, leave it in there until time to serve.

combine all wet ingredients in a bowl, mix well.

combine all dry ingredients in a bowl, mix well.

combine the two together, and allow to set for 5 minutes or so. batter will become thick.

while you are waiting for batter to set up, heat up cast iron skillet with a good swig of oil, using medium/low heat.

once oil is heated, use a spoon to drop batter onto hot skillet. allow it to cook for 2 minutes or so before you flip. pancakes will be a little delicate since pumpkin has a good bit of water to it, so really make sure they are ready to flip before you do the deed. i like to gently squish the flipped pancake down a bit to thin them, otherwise the centers won’t cook as well.

place cooked pancakes into the warm oven, continue cooking batter.

serve with cream cheese and maple syrup in a nice tall stack. enjoy the crispy edges, cakey middles, and warm cream cheese.

you will love this weekend treat, we like to make it a regular during the chilly months!

drippy syrup and bananas on warm, moist banana waffles

in my world, autumn always brings warm flavors of cinnamon and nutmeg, slow weekend breakfasts while we wait for the day to warm up, and cravings for hearty sweets, like banana bread.

brian and i love waffles and pancakes, and i am here to say that these are amazing both as a waffle or a pancake recipe. they are super sweet without any added sweeteners, and flavored perfectly like bananas. they are super moist, thanks to the creamy fruit, and the taste is reminiscent of banana bread. i topped mine with almond butter and more bananas, and have also thrown in a handful of chopped walnuts into the batter for more of a banana bread type recipe. feel free to play around with additions, especially if using this as a pancake batter. i wouldn’t recommend using things like raisins or berries with the waffle iron, but pancake batter would be a perfect candidate for squishy add-ins.

this recipe is a great way to use up that black banana sitting on the counter, but feel free to also pull one from the stash in your freezer. just be sure to defrost it first by sitting the banana, fully peeled, into hot water for 10 minutes.

this recipe serves 2 people

black means "ready"

banana waffles

1 black banana, liquified in the food processor

2 eggs

1 tbsp oil

1 tsp vanilla extract

1/4 cup almond flour

2 tbsp coconut flour or whey protein powder, maybe more as needed to thicken finished batter

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

method: plug in waffle iron to preheat.

whisk together all wet ingredients in a bowl.

separately, combine all dry ingredients, breaking up clumps with a fork or whisk..

combine wet with dry ingredients, preferably in a bowl with a pour spout.

allow batter to sit for 5-10 minutes. batter will bubble a little and thicken during this time. if after 10 minutes batter seems way too runny, add another 2 tbsp of coconut flour or whey protein powder. allow to set for another minute or so.

pour batter evenly into heated waffle iron. close the lid and allow to cook for 2 minutes before checking them. they should be golden brown when they are done. do not open the waffle iron before 2 minutes or you will have a tragic, inedible mess on your hands (and counter-top)

carefully remove cooked waffles. i use a butter knife to separate them from the edges of the waffle iron.

serve hot with your favorite toppinz. -more bananas, warm syrup, and almond butter is liz-style.

a side of bacon is a must with waffles and pancakes.