Prosciutto-Wrapped Frittata Breakfast Muffins

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This morning, I concocted a breakfast recipe (inspired by the lovely Nom Nom Paleo) that revived a part of me I thought was gone forever. The cheesy, savory, crispy, breakfast muffin part of me, to be exact. I’ve always been a huge sucker for frittatas and quiches, with the main attraction being the buttery, crunchy, addictive crust that holds the whole rodeo together. Cooking in a grain-free kitchen, I’ve only splurged on a few of these heavenly morning treats over the past few years, all in restaurants—since I never once thought to try making a grain-free version.

Thank goodness that’s over with. Now, we can all breathe a collective sigh of relief and pop these incredible Prosciutto-Wrapped Frittata Breakfast Muffins into the ole weekend morning routine.

These home-bakery delights are a true home run. (We just finished devouring 12 of them in one sitting, so I’m speaking from a place of finger-licking truth over here.) If you’re anything like me, the concept of the frittata is a bit daunting. It’s breakfast, but it’s also a baked good, so it seems natural to assume a high level of baking skill would be needed. I usually shy away from baking anything with eggs because I’m always afraid it will come out tasteless, overdone, and spongy—like the frittatas you get at a bad Holiday Inn breakfast, included with your room.

But these frittata muffins are simply divine. Crisp on the outside, thanks to a “crust” of crispy, mouth-watering proscuitto, and packed with flavor on the inside, thanks to perfectly seasoned mushrooms, onions, peppers, and baby spinach. The best part is the frittata itself, which gets a magical texture and consistency from the addition of whole milk and coconut flour. (Don’t worry, absolutely NO weird coconut flavor comes through.)

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I have to say, one of my favorite ingredients in these muffins is the Gruyere cheese. The addition of freshly shredded Gruyere right before they hit the oven takes the flavor to another level, and gives the muffins that golden-brown crisp on top that we all crave in a savory frittata at breakfast time.

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This might all sound a bit complicated, but this is actually one of the easiest—and quickest—recipes we’ve posted in a long time. And they only take a few minutes to cool, so you can chow down right after they come out of the oven, piping hot and ready to revive your muffin-eating habits. Just take a look at these muffins on the cooling rack, where they lasted for a whopping 2 minutes before we helped ourselves to all 12:

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Prosciutto-Wrapped Frittata Breakfast Muffins
 
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Serves: 12 muffins
Ingredients
  • ½ medium onion, diced
  • 1 red bell pepper, diced
  • 1 cup cremini mushrooms, thinly sliced
  • 3 handfuls fresh baby spinach
  • 8 eggs
  • 2 Tbs. coconut flour
  • ¼ cup whole milk
  • ¼ lb. Prosciutto di Parma, thinly sliced
  • ½ cup Gruyere cheese, shredded
  • Kosher salt
  • Freshly ground pepper
  • Garlic powder
  • Cayenne pepper
  • Olive oil
Instructions
  1. Heat oven to 375 degrees.
  2. Set a large cast-iron skillet or saute pan over medium-high heat. Add a tablespoon of olive oil to the pan and heat for one minute.
  3. Add minced onion to the olive oil and cook until onion is translucent, about 4 minutes.
  4. Add mushrooms and red bell pepper to the onion, and season generously with salt, pepper, garlic powder, and a pinch of cayenne pepper.
  5. Cook vegetable mixture until mushrooms begin to evaporate their moisture, about 3 minutes.
  6. Transfer vegetables from the pan to a plate, and cool to room temperature. Set aside.
  7. In a large bowl, combine 8 eggs, 2 tablespoons coconut flour, and ¼ cup of whole milk. Whisk until combined.
  8. Combine vegetables with the egg mixture, and add 3 handfuls of fresh baby spinach. Stir until all ingredients are well incorporated.
  9. Spray a 12-cup muffin pan with cooking spray (we use Pam).
  10. Line each muffin cup with prosciutto, taking care to cover the sides and bottom of each cup.
  11. Spoon the frittata batter into the muffin pan.
  12. Top each muffin with a generous pinch of shredded Gruyere, and use a fork to incorporate the cheese into the middle of the muffin.
  13. Bake muffins for 20 minutes at 375 degrees.
  14. Finish muffins on broil for 2 minutes to lightly brown the tops of the muffins.
  15. Serve immediately—or not! They're delicious the next morning, too.

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So, how did you like these Prosciutto-Wrapped Frittata Breakfast Muffins? Let us know in the comments :)

Xo,
S

How to Make the Perfect Paleo Banana Bread

When you first decide to go grain-free, you might experience a phenomenon where all your favorite breads pass before your eyes, one by one, as if you’re saying goodbye to them forever. “Farewell!” you’ll cry out. “Thank you for your bready goodness all these years—I’ll never forget you!”

This reaction is only partially based in reality: No, you’re not saying goodbye to breads forever; but yes, you’re right that you won’t ever forget the breads you loved before you made the grain-free leap. In fact, if you’re anything like us, you’ll spend a good chunk of your time trying to replicate your favorite breads in a grain-free kitchen, over and over, until you get it just right.

We’re still working on a few of these (English muffins, anyone?) but here’s one we recently got down to a science: the perfect paleo banana bread. And I’m here to tell you how to make it.

Banana

It’s easy as pie…er, bread…to make this delicious, moist, sweet, banana-filled loaf, and you probably have most of the required ingredients just hangin’ out in your pantry already. But the first and most important step here is the main squeeze: the banana.

While most paleo banana bread recipes only call for a couple of bananas, I’ve found that the best paleo banana bread actually calls for double what you’d expect. Four large bananas do the trick, kicking up the banana flavor several notches while giving the bread that dense, doughy quality that paleo baked goods so often lack.

Once you have your bananas (yellow or brown, any variety of ripeness will do!) just raid your cupboard for those staples any home cook should always have on hand: nutmeg, cinnamon, baking powder, baking soda, and sea salt. The sweetness of this bread comes from the pure maple syrup and honey, while the consistency of the bread depends on coconut flour, so make sure you have those on hand, too. (Our favorite coconut flour is this kind by Let’s Do Organic—it *does* matter which kind you use, and I highly encourage you to use this! Other coconut flours are grainy, brown, and sometimes bland. This one ain’t.)

With the scrumptious batter made, the key to baking the perfect paleo banana bread is not to overcook it. A burned banana bread is a very, very sad sight indeed. Done right, this recipe will give you just what you’ve been craving: that golden-brown banana bread top that flashed before your eyes when you first decided to go grain-free…

Perfect Paleo Banana Bread
 
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Serves: 4
Ingredients
  • 4 large bananas
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 4 Tbs. butter, softened
  • ½ Tbs. honey
  • 1 Tbs. pure maple syrup
  • ½ cup coconut flour (use this kind by Let’s Do Organic)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • One pinch of sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine bananas, eggs, vanilla, butter, maple syrup, and honey in a food processor and pulse until smooth. If you don't have a food processor, combine ingredients in a large mixing bowl and use a hand-held mixer to beat until smooth.
  3. In a separate bowl, combine dry ingredients: cinnamon, nutmeg, coconut flour, baking soda, baking powder, and sea salt. Stir with a wooden spoon until combined.
  4. Pour dry ingredients into the wet ingredients. If using a food processor, pulse until wet and dry ingredients are thoroughly combined and mixture is smooth. If using a hand-held mixer, beat ingredients together until mixture is smooth.
  5. Grease a bread loaf pan with butter or cooking spray, and pour banana bread batter into the pan.
  6. Bake banana bread at 350 degrees for 55-60 minutes, or until the top of the bread is golden-brown and a toothpick inserted in the center comes out mostly clean.
  7. Let the cooked banana bread rest for about 5 minutes. Then transfer the bread to a cooling rack, and let it cool for another 5 minutes.
  8. Enjoy this perfect paleo banana bread with a slab of melted butter and a drizzle of maple syrup on top!

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Have fun learning how to make the perfect paleo banana bread? We’d love to hear your thoughts!

Xo,
S

Sweet Potato & Scallion Paleo Latkes Recipe

Sweet Potato Latke

 

Latkes: who doesn’t love them? The nice Jewish cousin of the all-American diner hash brown, these potato pancakes are fried up in your choice of fat, and served alongside a hefty portion of hungry relatives in town to celebrate the Miracle of Lights.

But let’s be honest. If you’ve ever had latkes, you certainly don’t wait around for Hanukkah each year until you can eat them. When done right, these Jewish treats are some of the best food my tribe has to offer (excluding bagels and lox, of course). My own grandmother used to fry up truly magical latkes that were crispy as potato chips outside, and silky-smooth inside.

The only problem with latkes is that their main ingredient is white potatoes, which are severely lacking in the nutrient department. In the Grain-Free Love kitchen, we like to use wholesome vegetables and produce that boost energy, leave our tummies feeling light, and pack a huge punch of flavor. What’s a latke-loving girl to do?

The answer: sweet potatoes.

Sweet Potato LatkeWe’ve been cooking up mashed sweet potato (recipe coming soon!) and sweet potato home fries for years, but about six months ago we finally decided to perfect the paleo sweet potato latke. Reminiscent of my grandmother’s latkes, these sweet potato alternatives—chock-full of onion—fry to a beautiful, crunchy golden-brown over a thick slab of butter.

But my favorite part of this recipe has to be the scallions, an addition Marc made on a whim several weeks ago. They add a snap of earthy spice to the onion-sweet potato mixture, and the scallion flavor permeates the dish as the latkes fry slowly over medium heat. Your apartment (or house, if you’re one of those people who actually has storage—can we use some?) will smell like my kind of heaven as soon as you toss these on the stove.

Sweet Potato & Scallion Paleo Latkes
 
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Serves: 2
Ingredients
  • 1 medium sweet potato, peeled and shredded (We use a Cuisinart to shred the sweet potato, but you can also use a handheld cheese grater.)
  • 1 medium onion, chopped
  • 1 large scallion, green parts only, chopped
  • 1 egg
  • 1 Tbs. tapioca flour
  • 1 Tbs. butter
  • Salt
  • Black pepper
Instructions
  1. Place shredded sweet potato in a medium-sized mixing bowl. Fill bowl with hot water, just until sweet potato is covered. Add a generous pinch of salt and let the sweet potato soak until step 3.
  2. While sweet potato soaks in salt water, place chopped onion in a mesh colander. Holding the colander over the sink, use a spatula to press the moisture out of the onion. Do this for about 30 seconds, or until moisture is gone. Remove onions from the colander and set aside.
  3. Next, place the shredded sweet potato into the mesh colander, and use the spatula to press out the moisture from the sweet potato. It's important to get the sweet potato as dry as possible during this step, so that your latkes are easier to shape later on.
  4. Now that the sweet potato and onion are dry, combine them in a large mixing bowl with the chopped scallion greens, egg, tapioca flour, ½ tsp. of salt, and ½ tsp. of black pepper. Mix well.
  5. Place a large sauté pan over medium heat. Add the butter to the pan.
  6. Once butter is almost melted, it's time to start cooking your sweet potato latkes. For each latke, grab a handful of latke mixture and roll it into a ball. Add the ball directly to the hot buttered pan and press it flat with a spatula. Repeat until latke mixture is gone.
  7. NOTE: Make sure that you frequently stir your latke mixture, so that the egg and moisture don't sink to the bottom of the mixture.
  8. Once latkes are all cooking on the pan, turn heat down to medium or medium-low, depending on your burner. (You don't want the heat to be so high that the latkes burn as they cook, or the butter starts to smoke.) Cook for 20-25 minutes, about 10-15 minutes per side, or until golden-brown and crisp at the edges. Don't fiddle with the latkes while they cook, and be sure to flip them carefully and swiftly to prevent breakage.
  9. Serve latkes alone with applesauce or Greek yogurt for dipping, or use them as a delicious side dish for breakfast, lunch, or dinner.

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How’d you like this paleo sweet potato latke recipe? Let us know!

Xo,
S

Paleo Blueberry Pancakes Recipe with Fresh Blackberry Maple Syrup

Paleo Pancakes

This recipe for paleo blueberry pancakes needs no introduction…but here I go, giving it one anyway.

I made these for Marc this morning as a Valentine’s Day breakfast surprise, since it’s his absolute favorite meal. The best part about these pancakes is the fact that they’re golden, fluffy, crisp, and delicious—all without an ounce of grains.

Or maybe the best part is the tartly sweet addition of fresh blueberries caramelized in sugar over high heat.

BlueberriesOr maybe it’s the juicy, plump blackberries combined with pure maple syrup to blanket the whole dish in a layer of succulent, syrupy delight.

As it turns out, the hardest part of this recipe is figuring out which ingredient makes your tummy happiest. Not a bad way to start the National Day of Love…or any day at all!

Paleo Blueberry Pancakes with Fresh Blackberry Maple Syrup
 
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Serves: 2 to 3
Ingredients
  • 3 ripe bananas, mashed
  • 3 eggs
  • 1 cup fresh blueberries
  • ½ cup almond butter
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 cup fresh blackberries
  • ¼ cup pure maple syrup
  • 1 tsp. butter
  • ½ tsp. sugar (we like to use Truvia instead)
Instructions
  1. Preheat an electric skillet to 300 degrees, or place a large stove-top skillet over medium-high heat.
  2. Combine bananas, eggs, almond butter, cinnamon, and nutmeg in a food processor. Pulse until smooth.
  3. Place a large sauté pan over medium-high heat. Add butter to the pan, and then add fresh blueberries. Sprinkle the sugar on top of blueberries and sauté, stirring frequently, for 3-4 minutes. You're done when the blueberries start to release their purple juices, and their skins take on a deep purple-blue color.
  4. Remove blueberries from heat and set aside.
  5. Grease skillet with cooking spray and pour batter to make 3- to 4-inch pancakes. Just after pouring batter, drop 5-10 blueberries onto the surface of each pancake.
  6. Let each side get nice and golden-brown before flipping pancakes, about 4 minutes per side.
  7. While your blueberry pancakes are cooking, place blackberries and pure maple syrup in a food processor. Pulse until smooth.
  8. Note: We like the blackberry seeds, but if you prefer your syrup without seeds, simply strain it through a mesh colander before serving.
  9. To serve, stack pancakes, top with any leftover blueberries or blackberries, and smother with fresh blackberry maple syrup.

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How’d you like this paleo blueberry pancakes recipe? Let us know!

Xo,
S

P.S. Not a huge fan of blueberries in your pancakes? Hope on over to Grain-Free Love’s recipe of regular Golden Paleo Pancakes, then!

Shakshuka Recipe with Feta and Roasted Chickpeas

Note: The following is a guest post by my brilliant, beautiful friend Kathryn Trappey, whose incredible cooking has inspired me over the years to become a better cook myself. Without her, I doubt there would be a Grain-Free Love! Her delicious recipe for shakshuka, which I implore her to cook for me every time we’re together, follows.

Xo,
S

Shakshuka

I honestly can’t remember whether it was Stephanie who introduced me, or I who introduced her to Smitten Kitchen several years ago, but since then I know that Deb Perelman has been a major influence for both of us (see Stephanie’s reverence for her short ribs here). I have taken and adapted countless of Deb’s recipes over the years. However, my favorite and by far most highly rotated of her dishes is shakshuka, a dish of Tunisian origin that then migrated to Libya, Morocco, Egypt, and Israel.

The first time I made this dish I was trying to show off my knowledge of worldly cooking to my then-boyfriend Greg. I described the dish I was about to make, and to say the least he was unimpressed. “Eggs in tomato sauce? You’re making eggs in tomato sauce—for breakfast?”

Now people, this dish is not just eggs in tomato sauce. It’s onions and peppers caramelized in intensely aromatic Middle Eastern spices, topped with slow-stewed tomatoes, in which eggs are then softly poached. It quickly became Greg’s favorite dish of all time. Yes, a guy who loves eating leftover pizza for breakfast and who participates in Burger Friday every Friday, suddenly wanted nothing other than shakshuka on our lazy weekend mornings. And I have to agree—it’s absolutely the most delicious healthful dish I’ve ever had.

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And, I’m not lying when I say that the prospect of eating this dish every weekend for the rest of his life just might have played a role in Greg’s asking me to marry him.

The dish is normally served with pita or crusty bread, but luckily shakshuka is so flexible that you could even eat it alone. However, if you’re trying to stay away from grains, I highly recommend that you serve your shakshuka over Grain-Free Love’s Crunchy, Spicy Roasted Chickpeas. Enjoy!

- Kathryn

Shakshuka Recipe with Feta and Roasted Chickpeas
 
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Serves: 4-6
Ingredients
  • 1 medium onion, chopped
  • 2-3 jalapeno peppers (or your favorite type of pepper, I like this dish spicy), some or all seeds removed, chopped
  • 4 cloves garlic, diced
  • 1 Tbs. olive oil
  • 2 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 Tbs. smoked paprika (regular paprika is also fine)
  • 1 tsp. cayenne pepper (optional)
  • 2 (28 oz) cans of whole peeled tomatoes, poured into a separate bowl and crushed by hand
  • 4-6 eggs (1 or 2 per person)
  • Salt and black pepper to taste
  • 6 ounces feta cheese, crumbled
  • ¼ cup chopped parsley
Instructions
  1. Get started on the roasted chickpeas first: recipe here. You can cook the rest of the dish while the chickpeas roast!
  2. Heat a large sauté pan (I use one that’s straight-sided, but anything large enough to fit the contents of both your tomato cans with plenty of room works) over medium-high heat for 1 minute, add your olive oil, wait another 15 seconds, and then dump in the onion, peppers, and garlic.
  3. Sauté, stirring often, until vegetables are brown and caramelized, about 7 minutes.
  4. Add in the cumin, turmeric, coriander, paprika, and cayenne pepper, and sauté another 2 minutes.
  5. Pour in crushed tomatoes. Once the contents of the pot come to a boil, turn down the heat and let simmer, uncovered, for about 20 minutes
  6. Once the 20 minutes is up and the sauce has thickened, taste and add salt and pepper accordingly
  7. Carefully break the eggs into the sauce, spacing them out evenly over the sauce. Cover the pot and let the eggs poach in the sauce for about 6 minutes.
  8. Once the whites of the eggs are opaque, turn off the heat and carefully ladle the eggs with sauce over your roasted chickpeas.
  9. Sprinkle each dish with a healthy amount of feta and parsley.

How did you like this delicious shakshuka recipe? Let us know!

Baked Sweet Potato Paleo Home Fries Recipe

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I’ll be the first to admit that mornings are not my favorite. Not my favorite. At. All. But if there’s one thing that’s always had the power to make me get out of bed (besides a free puppy), it’s the smoky-sweet aroma of home fries crisping in the oven.

Luckily for me, I live with a guy who loves to get up each morning before I do, and he just so happens to cook the crispiest, tenderest, tastiest paleo sweet potato home fries in the history of mankind.

I understand that sounds like hyperbole, but I promise you: it’s hyperbole well-earned. Over the years, Marc and I have slowly perfected his home fry recipe, trying out literally dozens of spice mixtures, cooking oils, and baking times. Here, I’m sharing with you the sum of the hard work we’ve done to perfect the elusive paleo home fry. For it is very hard work to bake and eat delicious, crispy home fries so many mornings in a row. Most difficult work, indeed.

Sweet Potatoes

My favorite part about sweet potato home fries is that their inherent sweetness balances perfectly with a kick of spice (from the cayenne pepper) and the savory elements (pepper, garlic, and salt) of the dish. Paired with fried eggs, breakfast sausage, and bacon, these home fries always make me feel like I’m devouring a major cheat meal.

If that’s not grain-free cooking success, then I don’t know what is.

Baked Sweet Potato Paleo Home Fries Recipe
 
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Serves: 2
Ingredients
  • 1 large or 2 medium sweet potatoes
  • 2 Tbs. olive oil
  • 2 pinches of cayenne pepper
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. garlic powder
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice the sweet potatoes lengthwise once. Then slice widthwise into small, thin cubes. Try to make all of the cubes roughly the same thickness, so that they all cook at the same rate.
  3. TIME SAVER, STEP 1: If you're running short on time, as we often are during breakfast time, you'll want to microwave your sweet potatoes before placing them in the oven. Simply place your sweet potato cubes onto a large, microwave-safe plate, and microwave for about 5 minutes, until sweet potato is tender but still firm.
  4. TIME SAVER, STEP 2: Place microwaved sweet potatoes in a mixing bowl, and add olive oil, salt, cayenne pepper, black pepper, and garlic powder. Mix with a wooden spoon.
  5. TIME SAVER, STEP 3: Place seasoned home fries on a parchment-lined baking sheet and bake at 450 degrees for about 25 minutes. Midway through cooking time, toss home fries with a spatula to help them brown on all sides. Before removing from oven, broil on high for a few minutes, keeping watch to prevent home fries from burning. When finished, home fries will be golden brown, crispy outside, and tender inside.
  6. If you have some time to spare, you'll want to avoid the microwave (it can make the home fries taste just a tad less freshly baked, after all) and get those sweet potatoes straight into the oven on a parchment-lined baking sheet after slicing them up, seasoning them with cayenne pepper, salt, black pepper, and garlic powder, and mixing in the olive oil.
  7. Bake un-microwaved home fries at 450 degrees for 40-45 minutes. Midway through cooking time, toss home fries with a spatula to help them brown on all sides. Finish under a high broil for a few minutes, watching to make sure the home fries don't burn. Serve immediately with organic ketchup, fried eggs, and your choice of sausage or bacon. (Or use them as a scrumptious side dish at lunch or dinner!) Good morning, afternoon, and evening to you!

Sweet Potatoes

Let us know how much you loved these paleo sweet potato home fries! More breakfast recipes coming soon, straight from Marc’s early-morning cooking pan to your lovely kitchen.

Xo,

S

 

 

 

Crispy, Fluffy Paleo Waffles Recipe with Fresh Berries

Paleo Waffles

Marc and I agree on most important things (dogs, not cats; city, not country) but there’s one giant disagreement that towers over us in the kitchen, and follows us out the door every morning. The question is simple: Savory or sweet? For me, the answer is always, unequivocally, savory. But—as you might have guessed—Marc has an utterly overpowering sweet-tooth.

While Marc will gladly take you up on that mint-chocolate-chip ice cream after dinner, I’m likely to turn you down on the off-chance that somebody starts giving away free samples of cheese. Irrational and improbable, I know, but what can I say. The hint of a possibility of brie makes me weak in the knees.

So what does all this have to do with waffles? Well, it turns out that waffles are my Achilles heel, my one weak spot when it comes to sweet-toothery. Ever since I was little, I’ve never been able to resist a delicious, golden, crisp, and fluffy Belgian waffle, smothered in maple syrup, topped with a creamy cloud of whipped cream, and sprinkled with fresh berries. They’re so good, they actually make me forget about cheese for minutes on end. Quite an accomplishment.

Paleo Waffles

It goes without saying that I’d want to replicate my Belgian waffle utopia in our grain-free kitchen. But it wasn’t easy. First, there was the fact that we didn’t own a waffle maker. Second, we didn’t have a recipe.

Then, just this past month, Marc remedied the first problem when he went out and bought me a state-of-the-art Belgian waffle maker. I don’t think I’ve ever been so happy about a present in my life. The recipe came next, after much trial and error, and it turned out to be crispier and fluffier than we ever imagined a paleo waffle could be.

So if you ever catch me eating these waffles, go ahead and ask me: “Savory or sweet?” It’s probably the only time I’ll ever tell you the latter.

Crispy, Fluffy Paleo Waffles with Fresh Berries
 
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Serves: 2
Ingredients
  • 3 ripe bananas, mashed
  • 3 eggs
  • ½ cup almond butter
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 cup fresh strawberries, roughly pureed
  • ¾ cup pure maple syrup
  • 1 cup fresh blackberries
  • ½ cup fresh blueberries
  • Whipped cream
  • 3 Tbs. butter, for topping
Instructions
  1. Preheat an electric skillet to 300 degrees, or place a large stove-top skillet over medium-high heat.
  2. Combine bananas, eggs, almond butter, cinnamon, and nutmeg in a food processor. Pulse until smooth.
  3. Spray both sides of waffle maker generously with cooking spray. This is a really important step, because this paleo batter is way stickier than regular waffle batter.
  4. Pour batter into waffle maker, making sure to pour it all the way up to the edges of the pan. With regular waffle batter, you usually want to leave space for the waffle to expand, but this batter won't expand like regular waffles do. So, be sure to pour the batter right up to the edges!
  5. Cook your waffles according to your waffle maker instructions; each waffle maker varies. Ours cooks a perfect paleo waffle in about 4 minutes.
  6. While waffles cook, combine pureed strawberries with pure maple syrup in a small bowl. Mix.
  7. To serve, top waffles with butter slices, smother with whipped cream and fresh strawberry maple syrup, and sprinkle with fresh blueberries and blackberries.

Paleo Waffles

How’d you like these crispy, fluffy paleo waffles? Let us know! And don’t forget to rate this recipe on your way out. Happy eating!

Xo,
S

Golden Paleo Pancakes Recipe with Fresh Strawberry Maple Syrup

Paleo Pancake Recipe

Ah, pancakes. Sweet, sweet pancakes. A mouthwateringly delicious loophole in the breakfast food paradigm, pancakes essentially allow us to eat dessert for breakfast. But they are, very sadly, not grain-free. Not grain-free at all.

Until now.

The day Marc and I set out to make our first batch of paleo pancakes was like the first day of the rest of our lives. Seriously: This recipe totally changed our perspective on grain-free desserts, sweet breakfast foods, and all other batter-and-baking matters. A real life-changer.

Paleo PancakesThese Golden Paleo Pancakes are crisp around the edges, fluffy inside, and so light on the tummy that you won’t have to succumb to the ole “I just ate pancakes so there goes my day!” routine. Ripe bananas give these pancakes their moist, smooth texture. A generous sprinkle of cinnamon and nutmeg adds some perfectly balanced spice, while the almond butter and eggs combine to create a deliciously fluffy pancake batter.

If you’re anything like us, you’re probably pretty skeptical about how tasty a grain-free pancake can really be. Before perfecting this recipe, we were straight-up non-believers, too. “Pancakes without flour?” we asked. “Is that even possible?” We surmised that while it might be possible, it definitely wouldn’t be good.

Au contraire. But please, don’t take it from me. Take a gander at the photos and then run to the kitchen to whip up your new favorite dessert…I mean, breakfast.

Golden Paleo Pancakes with Fresh Strawberry Maple Syrup
 
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Serves: 2 to 3
Ingredients
  • 3 ripe bananas, mashed
  • 3 eggs
  • ½ cup almond butter
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 cup fresh strawberries, roughly pureed
  • ¾ cup pure maple syrup
  • 3 Tbs. butter, for topping
Instructions
  1. Preheat an electric skillet to 300 degrees, or place a large stove-top skillet over medium-high heat.
  2. Combine bananas, eggs, almond butter, cinnamon, and nutmeg in a food processor. Pulse until smooth.
  3. Grease skillet with cooking spray and pour batter to make 4- to 5-inch pancakes.
  4. Let each side get nice and golden-brown before flipping, about 4 minutes per side.
  5. While pancakes are cooking, lightly mix together maple syrup and fresh strawberry puree in a medium-sized bowl.
  6. To serve, stack pancakes, top with butter slices, and smother with fresh strawberry maple syrup.

Paleo PancakesLet us know how you like these Golden Paleo Pancakes, and check back soon for these upcoming sweet, grain-free breakfast recipes: Perfect Paleo Blueberry Pancakes and Crispy, Fluffy Paleo Waffles. Yes, I said waffles. Get excited.

Xo,
S