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