Banana Flour Waffles (AIP/Paleo)

These waffles have the perfect texture! The best texture I’ve had in a baked good while being on the Autoimmune Protocol. The taste is not at all like a glutenous waffle, to be honest. BUT they are tasty – especially with coconut oil and maple syrup or coconut cream on top.

I have experimented a little bit to try and make them into pumpkin spice waffles, but haven’t perfected that yet. Open to suggestions. 😉

Ingredients

  • 1 C banana flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/3 C coconut oil
  • 1/3 C water
  • 2 gelatin eggs (1/2 C water, 2 T gelatin powder)

 

First, prepare the 2 gelatin eggs. Beating until frothy.

Add all remaining ingredients to medium bowl or high-powered blender. Blend/mix well. Add prepared gelatin eggs and blend/mix just until mixed.

You may want to grease your waffle iron! These seem to take a bit longer than a standard waffle to cook, as well. You’ll know they’re ready when you try to lift the lid and there is little to no resistance (if there is a lot of resistance – STOP! you will tear your waffle).

Makes about 2 standard round waffles.

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See that perfect texture?! They are crispy and delightful in my mouth!

Jellied Cranberry Sauce (Paleo/AIP/Low-FODMAP)

Deciding what to bring to a family Thanksgiving on a Low FODMAP AIP diet isn’t impossible, but it is hard.

I have always looked forward to my Grandma Cave’s jellied cranberry sauce for Thanksgiving. Her recipe (that I have in her handwriting!) calls for a LOT of white sugar. And a packet of Jell-O. And other not SO bad things that I just can’t have right now (tasty tasty pecans, canned pineapple…). I really wanted to make something that would hit that Grandma’s-cranberry-sauce-shaped-hole in my stomach without compromising my health goals.🙂 Thanks to Grazed & Enthused for the helpful inspiration.

Also, a serving of this would be low-FODMAP. But don’t go crazy – it is still a sweet dish and more than 1 tablespoon of raisins would be a moderate dose of FODMAPs. I didn’t add the optional tigernuts (because I don’t have any at the moment), but this turned out AMAZING. My one year old was gobbling it up!

  • 12 oz. Fresh Cranberries
  • 1 C Bone Broth
  • 3 T Maple Syrup (divided)
  • 3 Mandarins, sectioned
  • 1/4 C. Raisins
  • 1/2 C Filtered Water (sub with more bone broth for more nutrient density!)
  • 2 T *Real* Gelatin

Optional: chopped tigernuts, cinnamon, clove

Bring to a boil: cranberries, bone broth, 2 T maple syrup. Optional: add cinnamon and clove to taste for a more “fall spice” version. Reduce heat, cover, and simmer for 25 minutes. Stir occasionally.

While that’s simmering, chop mandarin sections – reserving 3-5 slices.

Remove cranberry mixture from heat. Stir in mandarins and raisins. Optional: chopped tigernuts would be a lovely addition here (Grandma Cave always made it with pecans! yum.).

In a small saucepan, heat 1/2 C filtered water until very hot, but not boiling. Add gelatin and 1 T maple syrup and stir well.

Pour gelatin mixture into cranberry mixture. Mix well and pour into serving dish. Lay reserved mandarin sections on top of mixture for visual appeal.🙂

Refrigerate for at least 1-2 hours before serving. Up to 3 days in advance.