The minute warm weather hits here in New England I am all about grilling anything and everything. There isn’t a dish I haven’t contemplated throwing over some hot charcoal at least once. Although most people associate grilling with burgers and hot dogs, I truly believe that fish cooked over a grill is the best hands down. I also believe it doesn’t get NEARLY enough praise this time of year! Continue reading “Grilled Salmon with Veggies”
Whatever I can do to eliminate the fuss of cooking/baking but still manage to have a healthy, delicious meal to serve is always my goal. I’m all about making the most out of my time spent in the kitchen since we only have so much to go around throughout the day. So what better than a breakfast that only requires enough time for me to pop it into the toaster, top, and eat!
These grain-free freezer waffles not only check every mark on a simple breakfast but they’re equally as delicious! These fluffy waffles use healthy, clean ingredients and are perfect with both sweet or savory toppings.
This recipe can become your new family favorite since you can have waffles any day of the week!
- This is my go-to mini waffle iron. It makes the perfect toaster-friendly size!
- I suggest using a fine ground almond flour like this as it will result in a better texture.
- If you don’t have avocado oil melted coconut will work as well.
Grain-free Freezer Waffles
Author: The Hungry Happy Mama
Yields: 8 small waffles
Prep time: 5 minutes
Cook time: about 10-15 minutes
- 4 large eggs
- 1/2 c avocado oil
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 2 c fine ground almond flour
- 1/2 c tapioca starch
- 1/4 c coconut sugar
- 1 tsp baking soda
- 1/4 tsp sea salt
- Preheat your waffle iron.
- Whisk the eggs, oil, vanilla, and apple cider vinegar together.
- Add the almond flour, tapioca starch, coconut sugar, baking soda, and sea salt and mix until well combined.
- Pour a small amount into the center of your pre-heated iron. Note: these waffles will expand quite a bit so a little batter goes a long way. Don’t fill all the way to the edges as it will end up overflowing.
- Cook as directed by your iron and remove the waffle once it’s golden. Repeat for remaining batter.
- Serve warm and/or allow the waffles to cool completely on a wire rack before bagging/wrapping and freezing.
- To serve: remove the waffle from the freezer and warm in a toaster or tastier oven. Top as desired and enjoy!
TBH pasta used to be one of those foods that made me uncomfortable. Uncomfortable in the sense that all I could wrap my head around was all of the carbs. Years ago I used to associate carbs as ‘BAD’ food. Too much meant weight gain and overall unhealthiness. I suppose much of this mindset had to do with a time when fad diets roared their ugly heads and made us all think foods such as pasta, rice, bread, and other whole grains meant you’d be packing on the pounds just from smelling it. Sure, any food in excess isn’t good for you and yes, if you were to eat pasta 24/7 and do nothing but binge watch Netflix you’re probably setting yourself up for a point proven. However, I can assure you that pasta isn’t the enemy that many of us used to think it was. Continue reading “Vegan Alfredo Pasta with Peas”
I don’t know if it’s that I’m home more or I’m just on top of my game right now but I’ve been busting out new recipes like a champ these past few weeks. With Spring here (FINALLY!) I couldn’t resist using some spring-like inspired ingredients. These Lemon Poppyseed Banana Muffins are everything my tastebuds need right now. If banana bread and lemon cake had a baby this would be it…They’re perfectly sweet with a hint of lemon, have the most decadent fluffy and moist texture with a tiny hint of crunch from the poppyseeds. Keep me home any day with a batch of these and I’ll be as happy as, well, a muffin eating mama. Continue reading “Lemon Poppyseed Banana Muffins”