Gluten Free/ Primal/ Paleo Savory or Sweet Waffles

Sometimes, I wake up on the weekend and know exactly what I want to eat.  This morning, however, I wanted four different things that didn't make sense together. I wanted something that felt carb-y, something sweet, something savory, something crunchy... one of those mornings.

Doing my usual google dance for a good recipe using ingredients I have on hand, I found this awesome recipe for waffles, courtesy of 17 Recipes, which was the perfect base. I made some changes per my tastes and wanted some extra body to the waffles via the coconut flour to stand up to the savory filling. Which was still deeeelicious topped with some good maple syrup.

Happy hodge podge breakfasting to you.  Maybe it IS possible to have it all... *cough* for breakfast.


Gluten Free/ Primal/ Paleo Waffles (makes 6 waffles)

Ingredients
1/3 cup + 1 tablespoon coconut milk
2 tablespoons coconut oil (for sweet) or butter/ghee (for savory), melted
2 tablespoons ground flax meal
1 tablespoon coconut flour
1 cup almond meal
3 egg whites
3 egg yolks
pinch of salt

for sweet waffles:
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon maple syrup, honey or coconut sugar

for savory:
1 tablespoon low sodium Adobo seasoning
1/2 cup shredded cheese (I like Organic Valley's Raw Milk Jack Cheese)
2 tablespoons of chives or green onions, finely diced

Directions:

Preheat your waffle iron.

1. Separate egg yolks and whites into two bowls.
2. Add milk, almond meal, coconut flour, flax and a pinch of salt to bowl with egg yolks and combine.
3. Melt fat of choice and add to almond yolk mixture, stirring to combine well.
4. Beat egg yolks until very frothy or peaks form. Fold in 1/4 to 1/3 of egg whites into almond - yolk mixture at a time until all of the egg whites are integrated.
5. Add sweet or savory ingredients to mix.

Batter will be thick and appear somewhat mealy if you add in shredded cheese.

You can use refined coconut oil, melted butter or the fat of your choice that holds up to high heat for greasing. Using an1/3 cup measuring cup, scoop waffle batter into center of greased waffle iron.  Cook until desired done-ness.  Top with fruit, maple syrup, honey and/or butter of your choice.

Herbed Baked Eggs

As much as I love summer, the days on the beach, getting out of work when there is still daylight to spare etc, I am more excited about Fall than I thought I was.

Exhibit A. I have busted my velour pants out of seasonal retirement.

Exhibit B. Craving savory, warm baked eggs when I woke up this morning.

Herbed Baked Eggs

(serves 2)

4 tablespoons coconut milk
1 tablespoon of butter (salted or unsalted is fine)
4 eggs
2 tablespoons of bleu cheese
2 - 3 tablespoons of finely diced green onions
1 teaspoon dried parsley
1 tablespoon dried thyme
1 1/2 tablespoons finely grated parmesan cheese
1/8 teaspoon or a large pinch of coarse kosher salt
1/2 teaspoon freshly ground black pepper

You can bake this in a small pie dish or in two individual ramekins. I used two ramekins, which is reflected in the directions.

Preheat oven to 450.

Crack eggs into a small bowl. Set aside.

Place ramekins on a baking sheet.  Add 1/2 tablespoon of butter and 2 tablespoons of coconut milk to the bottom of each ramekin.  Put the baking sheet in oven for approx 5 minutes to melt the butter and heat both liquids so that they can combine easily.

While the butter and coconut milk are heating up, chop green onions and combine with herbs and parmesan.

Remove baking sheet from the oven. Working quickly, stir the liquids together and add two eggs to each ramekin.  Add one tablespoon of bleu cheese to each ramekin. Then, cover the top of each ramekin with the herb, green onion and parmesan mixture, akin to the way you might top a casserole with bread crumbs.

Return baking sheet to the oven and bake for 8 minutes at 450.  Then, turn the ramekins 90 degrees and return to the oven for 2 minutes.

Now, the eggs should be set, which you can test by rocking the ramekin slightly.  There should not be much of a jiggle except in the middle of the ramekin.  Remove baking sheet from the oven.  The eggs will continue to cook slightly out of the oven in the warm dishes.  Allow the eggs to sit for 2 minutes and serve.