Waffle Iron Cookies - oh my!

 

* gluten and corn free options. See notes. 

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 
  
• *1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• *Confectioners' sugar

 Gluten Free Options: 
You can sub these gluten free options:

 #1 choice Cassava flour, which acts the most like all purpose flour, ratio of 1 cup to 1 cup 

 #2 Almond flour, ration is 1 cup almond to 1/2 cup all purpose flour (this recipe would take 3 cups almond flour) 

Corn free option:

Confectioner sugar is basically fine ground sugar and cornstarch blended together.

They do sell a corn free option or you can blend your own in a blender. 

Sugar and arrowroot, tapioca .... 

1 cup sugar (I prefer unbleached but it will give you a hint of beige)

1 tablespoon of tapioca or arrowroot starch

Blend until a fine powder is formed. 

* I use a regular size mason jar on my blender- screw on blade and flip upside down- similar to a "bullet blender".   

Directions

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture (mixture will be thick).
2. Drop dough in batches by tablespoonfuls 3-4 in. apart onto a greased preheated waffle iron. Bake until dark brown, 2-3 minutes.
3. Remove to wire racks to cool completely. Sprinkle with confectioners' sugar.

Meaty Country Gravy :Dairy Free

 by Heartweed

This is my throw together quick gravy. We do not eat pork so I use grass fed ground beef. I will be experimenting soon with different types of "stuffed sausages". Did ya know that there are seafood sausages that are made by stuffing fish, crab and such in casings? I did not but .....

Okay ...Ingredients:

1 lb of ground beef (or you can use sausage) brown well in cast iron skillet (that is the country part)
1 can of FULL fat coconut milk (full fat is the only kind around here!)

Directions: After you have browned the meat, pour in the coconut milk. Salt to taste.
Bring to boil , reduce heat and stir until as thick as you like.
You can add some spices like black pepper, sage (gives it that sausage taste)

We like this brand.

Sweet Potato Breakfast Casserole - Dairy and Wheat Free

http://www.fromthiskitchentable.com/sweet-potato-breakfast-casserole/

Ingredients

Sausage

• 1 pound ground pork (or meat of your choice)
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon powdered thyme
• ½ teaspoon sage
• ⅛ teaspoon fennel
• pinch red pepper flakes
• black pepper

Everything Else

• 4 cups peeled and cubed sweet potatoes (3-4 potatoes)
• 1 onion, diced
• 1 bell pepper, diced (optional)
• 8 eggs (large - extra large)
• ½ cup coconut milk (canned) can sub other milk
• Sea Salt and freshly cracked pepper

Instructions

1. In a skilled combine all the sausage ingredients. Cook until almost done. Add the onions and finish cooking.
2. Meanwhile, place sweet potatoes on a jelly roll pan and broil on high for 10 minutes, stir and broil another 5 minutes. I keep my pan in the middle of the oven, if yours is higher you may need to cut down on the time.
3. Turn oven to 350 degrees.
4. In a bowl, whisk together coconut milk and eggs and season with salt and pepper.
5. Spread broiled sweet potatoes in the bottom of a 9x13 inch pan. Top with meat mixture. Sprinkle with the bell peppers. Pour egg mixture over the top.
6. Put in preheated 350 degree oven and bake for 30 minutes.

Notes

To make the night before, follow the steps for the sausage and sweet potatoes and layer those and the bell pepper in the pan. Place in refrigerator. Whisk eggs in a bowl and put in refrigerator. In the morning add the coconut milk to the eggs and whisk and pour over the pan. Place in cold oven and turn to 350. Bake for 35 minutes.

A Concoction That Just May Satisfy Your Oatmeal Cravings

http://jensgonepaleo.blogspot.com

1/2 Roasted Acorn Squash, pureed (also try other winter squash like Kabocha, Butternut, or Delicata)
1 T. Almond Butter
1 tsp. Cinnamon
1-2 T. Ground Flax Seeds (I always buy the seeds and grind them right before use)
1/2 tsp. Pure Maple Syrup (if desired...the squash is usually sweet enough, after roasting, on it's own)

1. Squish the squash, almond butter, and cinnamon in a bowl. 
2. Sprinkle with flax and drizzle with maple syrup (if using).

Breakfast Sausage

jensgonepaleo.blogspot.com

1lb Ground Pork (feel free to substitute another ground meat) (HW: I would use beef) 

1 T. Garlic Powder

1 T. Ground Fennel

1 T. Dried Sage

1/2 T. Smoked Paprika

1/2 T. Chipotle Chile Powder

1 tsp. Italian Seasoning

1 tsp. Sea Salt

1/2 tsp. Cinnamon

1. Add seasonings to a bowl and mix to combine. 
2. Add meat and use clean hands to incorporate seasoning mix into ground pork. 

Banana Vanilla Bean N'Oatmeal

From the Paleo Parents

• 2 eggs (hw:you can omit and have a no cook version -see note at bottom)
• 1 vanilla bean pod (optional)
• 14.5 oz coconut milk, canned or homemade
• ½ cup of water
• 1 green tipped banana, sliced
• 1 teaspoon of ground cinnamon
• Pinch of sea salt
• ¼ cup chia seeds
• Chopped nuts, banana slices or more coconut milk for garnish

Instructions

1. Whisk the eggs in a small bowl and set the bowl next to your stove.
2. Slice the vanilla bean pod in half lengthwise, then using the tip of a paring knife, scrape out the seeds.
3. Put the scraped out seeds, bean pod, coconut milk, and water in a saucepan and heat slowly over medium heat, stirring often.
4. Once the mixture begins to simmer, stir more frequently. Continue to simmer for 5 minutes.
5. Remove the vanilla bean pod and discard.
6. Slowly pour a ladleful of the hot coconut milk mixture into the eggs as you whisk rapidly to incorporate. Then pour the coconut milk egg mixture back into the sauce pan while continuing to whisk.
7. Cook for 5-10 minutes, stirring occasionally, or until spoon remains coated when dipped into the mixture.
8. Pour the entire mixture into a blender, add the banana and blend until smooth, approximately 1 – 2 minutes.
9. Add the cinnamon, salt and chia seeds and pulse a few times to disperse.
10. Divide the mixture into 4 serving bowls, jars, or glasses; cover and refrigerate at least 3 hours, preferably overnight.
11. Garnish with chopped nuts, bananas or more coconut milk poured over the top.
12. To serve warm, reheat in a sauce pan over low heat until warmed though.

Notes

Need an Egg Free version? Omit the eggs and blend all the ingredients in a blender, adding the chia seeds at the very end. Can't have nuts? Just leave them out!

Paleo Apple-Cinnamon Pancakes

• 
  

from paleonewbie.com

• 2 eggs, whisked
• 2 bananas, mashed
• 1 peeled apple, diced small
• 2 tbs almond butter
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp pure vanilla extract
• A little coconut oil for cooking pancakes

Instructions

1. Mash the 2 bananas with a fork
2. Whisk 2 eggs in a medium bowl
3. Add banana mash to eggs
4. Dice 1 apple. We used Fuji – choose your favorite
5. Stir bananas, eggs and apple chunks together
6. Next add the almond butter, cinnamon, nutmeg and vanilla
7. Combine into a pancake batter
8. Pour into pancake shapes in frying pan and cook with a shallow layer of coconut oil over medium-low heat
9. Note: Make these a little smaller than a traditional pancake. (They shouldn't be wider than your spatula.) They will cook more evenly and be easier to flip that way
10. Makes about 8 small pancakes
11. Recipe can be easily be doubled or tripled to make more pancakes
12. Top with fresh fruit or raw maple syrup
13. Enjoy this healthy and flavorful breakfast!

Berry and Spinach Smoothie

 1 cup strawberries
-1  cup  blackberries or blueberries
- 1  banana
- 2 cups fresh spinach
- 3/4 cup full fat coconut milk

Blend!

---

Blueberries and Kale Smoothie

• 1 cup of milk (I like coconut milk -full fat canned)
• 1  banana
• ½ cup of frozen blueberries
• 1 cup of baby kale

Blend in blender and drink!