Grain Free & Paleo Mulberry Waffles
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We are at the tail end of mulberry season as I’ve been seeing some of the last berries fall from the trees here in the North Eastern United States. My parents happen to have a white mulberry tree in their yard and this year I collected so many that I will have enough for at least a few desserts and treats.
To start off, I made some grain free, dairy free and paleo mulberry waffles. These are quick to whip up and can be stored in the fridge for up to five days or in the freezer for a couple of months.
Ingredients Used:
Almond Flour: Almond flour is made from blanched ground almonds. Do not confuse this for almond meal which includes grinding the skin. Almond meal is course and will not work the same in recipes. Look for fine ground blanched almond flour. If you are allergic to almonds, tiger nut flour is an excellent alternative to try. If you’re allergic to nuts or avoiding almonds while on the autoimmune protocol, you can substitute Tigernut flour in many recipes as a 1:1 sub. I usually purchase my almond flour from Trader Joe’s or Anthony’s on Amazon.
Cassava: Cassava is native to Brazil and South America. It’s similar in shape to a sweet potato but is longer and brown on the outside. Inside the flesh is white. Like sweet potatoes and yams, cassava is also a tuber that is often made into a flour or is eaten on it’s own just like a potato. This root vegetable can be use as a substitute for many potato based recipes. Its flour may also act as a 1:1 flour replace in some recipes as well. Cassava flour is a fantastic anti-inflammatory plant to use. You may try substituting with tapioca flour which is derived from the cassava root. Or, you may try almond flour as well.
Plantain Flour: Plantain flour is made from unripe green plantains, is dehydrated and then ground into a flour. If you can’t find any, a good substitute is green banana flour which is made in the same way.
Tapioca starch: Tapioca starch is made from the starch of the cassava plant. If you do not have access to tapioca starch you may substitute it for arrowroot starch instead. I usually get mine from Bob’s Red Mill or at my local asian market.
Arrowroot starch: Arrowroot is native to Guyana, Eastern Brazil, Southeast Asia, Australia and South Africa. Once this tuberous vegetable begins to become starchy, it is harvested, dried and powdered. It can be used to substitute tapioca starch in this recipe. I like to purchase Bob’s Red Mill.
How to make a gelatin egg:
To make your gelatin egg, bring a small amount of water to a boil. Add 2 tbsp boiling water and 1 tbsp room temperature to a small dish. Then slowly pour in 1 scoop or 10g of bovine gelatin to the mixture. As you pour, stir with a spoon or chopstick to ensure you get a smooth blend. Pour this mixture directly into your bake. It will harden as you continue working.
Ingredients:
2 eggs (Sub gelatin egg. See notes for how to make it)
1 banana
pinch of salt
3/4 cup almond flour (for AIP sub 1 tbsp cassava flour)
1/2 cup tapioca starch (eliminate for AIP)
1/4 cup plantain flour (for AIP increase to 1/2 cup)
1 tsp baking powder
1/2 cup full fat coconut milk
1/4/-1/2 cup mulberries
Dairy free ice cream
Preparations:
Mash a ripe banana in a bowl. Then, crack in two eggs and beat together with a pinch of salt. Then, pour in the full fat coconut milk and mix to combine.
Add in the almond flour, tapioca starch and plantain flour. Mix again until a smooth batter is formed.
Stir in the mulberries. You may also use any other berry you like such as raspberries, blackberries, blueberries, etc.
Heat your waffle iron. I’m using by dash’s mini waffle maker. Once it’s hot pour in a spoonful of batter. Allow it to cook and then plate. Repeat with the rest of your batter until nothing is left.
These will last in the fridge for about four to five days and in the freezer for a couple of months.
