Simple Grain-free Waffles

Today is my eldest son’s 14th birthday.  My hubby Isaac and I like to make something a little special for our kids on their birthdays for breakfast, and waffles is right up there!  This recipe really couldn’t get any simpler.  Whack the ingredients into the Thermomix, blend, cook in your waffle maker and serve.  They are full of protein and low in carbs compared to traditional waffles, but also don’t taste like “health food”.  It can be so disappointing when you look for healthier versions of your favourite recipes and they just don’t cut it.  I think you will be pleasantly surprised – they certainly get the stamp of approval from my four kids!  Be careful removing them from the waffle maker – they are quite delicate.  Worst case, if you break one removing it (especially before you have mastered getting them out), have a taste…it’s always a good idea for quality control purposes anyway.  😉

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GO GET:

170g butter, coconut oil or ghee, plus extra for greasing the waffle maker
12 eggs
2 tbsp vanilla extract
100g honey
120g fresh apple (in pieces), apple sauce or homemade yoghurt
60g coconut flour
1 tsp sea salt

GET GOING:

  1. Preheat waffle maker according to manufacturer instructions.
  2. Place butter, eggs, vanilla, honey and apple/apple sauce/yoghurt into TM bowl and blend 10 sec/speed 4 (speed 6 if using fresh apple).
  3. Add coconut flour and salt and mix 5 sec/speed 4.  Scrape down sides of TM bowl and blend 5 sec/speed 4.  Allow the mix to sit for approx. 5 minutes.
  4. Grease the waffle maker very well using a pastry brush before making each waffle.  We use butter and found using approx. 1-2 tsp worth of butter per waffle gives them a lovely crisp edge.
  5. Pour the waffle mix into the waffle maker (a 1/3 cup measuring cup worked perfectly for our waffle maker) and cook until golden brown.  Carefully remove the waffle and keep warm in a low oven or Thermoserver, or serve immediately to the hungry kids.
  6. Serve with your choice of toppings.  We generally serve ours with raw honey, blueberries and sour cream, however today the birthday boy wanted his served with a big blob of natural peanut butter.

This recipe makes approx. 12 waffles.  You can easily halve the recipe but as the waffles are quite thin and delicate, you are likely to find most people will want to eat a couple.  Leftover cooked waffles can be stored in the fridge for a day or two and be reheated or packed in lunch boxes, or wrapped well and frozen.

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Look at those crispy edges…mmm-mmmmmm!  😉

Banana Coconut Muffins (or Bread)

A couple weeks ago, my beautiful cousin and dear friend Maureen was on the roster for morning tea at church.  Since being on GAPS, it is rare for our family to be able to eat any of the food provided for morning tea.  At first, I would bring GAPS-friendly food for my kids to eat, but after a while I stopped because it was too much work and the kids always have a big and filling breakfast anyway.

Maureen messaged me a couple days before church and asked me what we could eat – “do you have any special requests? (Delete the word “special” haha — its just food after all! 😉 )  You don’t do grains at all correct?”  I replied, “The kids are more than happy just with fresh fruit and/or veggies. Yep, no grains. Only sweeteners we can use are raw honey and fruit. Seriously, don’t worry about us. Kids are used to it.”  To which Maureen replied, “Yeah but I don’t want them to be “used to it” with me 😉 love you hun!!!”

A couple days later at church, Maureen provided an amazing spread of food, especially catering for the needs of my family, and this banana bread (originally from Coconut Mama) featured.  I was really touched by the effort Maureen went to for us – she had even googled and searched for GAPS recipes to make sure she found something we could all eat.   The bread was absolutely delicious so I had to get the recipe from Maureen.  She had converted it to Thermomix method and I have since doubled the recipe because, with 4 kids, why wouldn’t you if you can?  I freeze the muffins in an airtight container and they are perfect popped into the kids lunch boxes for morning tea…oh, with a good smearing of butter of course!  🙂

Makes 24 muffins, 1 large loaf or 2 small loaves (if making into a loaf, grease and line the loaf tin)

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GO GET:

6 medium bananas, very ripe
6 free range eggs
2/3 cup (160g) softened butter, ghee or coconut oil
2/3 cup (180g) raw honey
1/2 cup (120g) natural yoghurt, coconut yoghurt or applesauce
2 tbsp vanilla extract
1/2 cup (50g) shredded coconut (plus a little extra for the top of the muffins)
1 tsp baking soda
1 tsp sea salt
2 tsp ground cinnamon
1 1/2 cups (160g) coconut flour

GET GOING:

Thermomix Method;

  1. Preheat oven to 170ºC and line two 12 hole muffin trays with muffin liners.
  2. Place bananas, eggs, butter (or ghee/coconut oil), honey, yoghurt and vanilla into TM bowl and blend 10 sec/speed 5.
  3. Add coconut, baking soda, salt, cinnamon and coconut flour and mix 5 sec/speed 4. Scrape down sides of TM bowl and blend 5 sec/speed 4.
  4. Pour into muffin trays and sprinkle with additional coconut.
  5. Bake 20-25 minutes until skewer inserted comes out clean and muffins are lightly golden.

Conventional Method;

  1. Preheat oven to 170ºC and line two 12 hole muffin trays with muffin liners.
  2. In a large mixing bowl, mash bananas throughly using a potato masher.
  3. Add the eggs, butter, honey, yoghurt and vanilla and mix thoroughly with a whisk.
  4. In a seperate bowl, mix the remaining ingredients then add to the banana mixture. Mix thoroughly with the whisk until well combined.
  5. Pour into muffin trays and sprinkle with additional coconut.
  6. Bake 20-25 minutes until skewer inserted comes out clean and muffins are lightly golden.

Serve warm or cold, smeared with butter.  YUM!!

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Thanks Tash from Little Bit of Thyme for the lovely pics!  🙂