Waffles with Strawberries

I made this recipe the other day, it was actually a pancake recipe.  What I found was that the batter for the pancakes was really thick.  I thought for sure that this same batter would make great waffles.  I made waffles this morning and I actually like the waffle consistency better.

Waffles with Strawberries (wheat free, dairy free)
For the Strawberries:
1 cup frozen strawberries, thawed
2 tablespoon lemon juice
2 tablespoons honey
Place all ingredients into a saucepan, mix together and let simmer.  Once strawberries have broken down, bring heat to low to let thicken slightly.  Cook until you get the consistency you want.

For the Waffles or Pancakes:
3 eggs, whisked
1/2 cup almond milk or coconut milk plus 3 tablespoons (carton, unsweetened)
2 tablespoons honey
1 teaspoon vanilla extract
1/2 cup coconut flour
1/2 cup tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
In a large bowl, whisk together eggs, milk, honey and vanilla.  In a small bowl add coconut flour, tapioca flour, baking powder, baking soda and salt.  Mix together to incorporate the dry ingredients. Then, while continuously whisking, slowly add the dry ingredients to the wet ingredients.  Whisk until batter is well combined.  For waffles: Oil a waffle maker and add a scoopful of batter and cook until done.  For pancakes: Over medium heat, grease a large pan.  Once pan is hot, use a large ladle to pour onto pan to make a pancake.  Once pancake has cooked and bubbles begin to surface on top, flip it.  About 2-3 minutes per side.   Top with strawberries and maple syrup.

Pulled Pork Waffle Sliders (Gluten Free/Paleo)

There are a lot of blogs that I enjoy following and every once in a while a recipe will really stand out and I just have to make it.  This recipe was no exception.  The recipe come from PaleOMG.  

Of course I had to adjust it slightly for my food allergies but I will give you the recipe as is.  It was an absolutely delicious meal and to think it was gluten free/paleo.  It was super easy and the great part is that we now have leftovers for lunch!   Now if you are one to watch how much fat you eat, we are not, then you might want to skip over this recipe (you use bacon and bacon fat in the waffles).  

Pulled Pork Waffle Sliders

for the pulled pork

2 pounds pork butt (I didn't have small enough one that would fit into the crock pot so I used a fresh ham)

1 yellow onion, sliced

1 tablespoon garlic powder

1 teaspoon onion powder

salt and pepper, to taste

for the mayo

2/3 cup avocado oil

1 egg

1 teaspoon lemon juice (I used vinegar due to my allergies)

1 teaspoon dijon mustard (made the mustard myself)

1/4 teaspoon garlic powder

salt and pepper, to taste

1 teaspoon maple syrup

for the waffles

2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon garlic powder

salt and pepper, to taste

3 eggs, whisked

1/2 cup canned coconut milk

2 tablespoons bacon fat

3 pieces of bacon, cooked and chopped

2 tablespoons chives, finely chopped (I used dried)

for the toppings

5-6 pieces of bacon, cooked

sliced pickles (I used our homemade pickles which added a really nice flavor)

Place pork in crockpot.  Add sliced onions around it and top with garlic powder, onion powder, salt and pepper.  Cover and cook on low 6-8 hours until it falls apart.  Once pork is done cooking, shred it in the crockpot.  To shred pork just use two forks and pull the meat apart, you can also pull any fat out that you don't want to eat.

I made the mayo a little different than the recipe.  Pour egg, lemon juice, mustard, garlic powder and salt and pepper into a blender.  Once it is blended, with the motor running, slowly add the oil, a little at first and then a constant stream of oil.  Once blended add in the maple syrup and blend.  Place in a container and refrigerate. 

For the waffles, mix together almond flour, baking soda, garlic powder, and a bit of salt and pepper.  Add eggs, coconut milk, bacon far, chopped bacon and chives; mix well.   Add about 2 tablespoons of the mixture to the center of a hot waffle iron. You want small buns so the batter won't take up the whole space.   Cook until crispy.  To keep my waffles warm and crispy, I placed them on a cooking rack in the oven that was about 170 degrees Fahrenheit.  

Once waffles are done, begin layering: waffle bun, mayo, pork, pickles, bacon, mayo, bun.  ENJOY!

Pulled Pork in the Crock Pot

Waffle Slider

Serve with a salad

Chicken with Waffles and Gravy (Paleo/Gluten Free)

Okay I know what you are thinking...waffles with gravy?  I have actually heard people say "that is so weird" and "yuck" all my life.   If you are from Pennsylvania you will understand, at least I hope so, what this is about.  I have some Pennsylvania Dutch in my blood and that is where some of these recipes like this have come from.   It is the ultimate comfort food and a great way to use leftover gravy.

I found a recipe online for a paleo style waffle.  The waffles were very good but I found that they didn't get crispy like they did when I used regular old white flour.  So I have decided that I am going to take my old classic recipe and adapt it to a gluten free/paleo style waffle.

The chicken was actually leftover from last night.  We grilled chicken and put it on a salad.  The gravy is actually leftover from Thanksgiving.  I usually freeze my gravy in jars.

Waffles (Paleo/Gluten Free)
1 cup blanched almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
4 eggs
1 tablespoon honey
1 tablespoon coconut oil, melted
Preheat your waffle iron.  Place dry ingredients into a bowl and whisk together.  Add wet ingredients and whisk to incorporate.  Place about 2/3 cup of the waffle mixture onto the waffle iron (it will depend on your maker).  Cook until browned.  Remove and serve with cut up chicken and gravy.