Mini Dandelion Waffles A La Mode

If you’ve been following me on Instagram this week, you may have noticed I’ve become obsessed with Dandelions lately.

One thing I love about these strong little critters is how calming they are to my nervous system & really help me stay aligned and center during this time of year.

If you are autoimmune compromised or have gut health issues you’ll know how important managing stress levels and nurturing your nervous system is.

This is one of the many reasons dandelions have become one of my favorite plants to work with. They assist in bringing together scattered energy.

Today, I’m sharing this paleo dandelion & waffle recipe with you.

A NOTE ON SUBSTITUTIONS:

If you’re in the elimination phase of AIP, this recipe uses eggs & almond flour. So, I have a substitution recipe for you. I do not recommend trying to DIY this recipe as you will probably walk away with a mess. Waffles, pancakes & baked goods are a completely different and wild beast when it comes to allergen friendly baking.

More substitution notes are in the recipe notes below.

Ingredients:

Waffles:

• 1/2 to 1 cup or about a handful of freshly pick dandelion blossoms

• 3/4 cup almond flour (for AIP sub 1 tbsp cassava flour)

• 1/4 cup plantain flour (for AIP increase to 1/2 cup)

• 1/2 cup arrowroot flour (sub tapioca starch) (Eliminate for AIP)

• 1 tsp baking soda

• 100-125g banana or about 1 small banana

• 1 egg (sub 1 gelatin egg for AIP; 10 g bovine gelatin + 2 tbsp warm or boiling water + 1 tbsp room temp water

• 1/2 cup full fat coconut milk

• FOR AIP ONLY add in 25g apple sauce

Nice Cream:

• 150g frozen banana

• 80g frozen blueberries

• 100g frozen cucumber (optional but encouraged. Can’t taste it at all!)

• 1/2 a haas avocado

• 20g collagen powder (optional)

To Make:

Pick about a cup or a handful of dandelion blossoms.

Paleo Version:

Add your banana and the egg to a bowl or food processor and mash together. Then, add in the coconut milk and stir until combined.

Next, stir in the almond flour, arrowroot flour and plantain flour until a batter forms. Add the dandelion blossoms last and stir into this mix.

Coat your waffle iron with a bit of olive or avocado oil. Then, pour your batter into the iron. Cook each waffle for 3 -5 minutes. Repeat with remaining waffles.

To make the nice cream, freeze your cucumbers and a large frozen banana overnight (about 150g). The next day, chop the banana into pieces and add it to a food processor with the cucumber, if using. Blend until the banana starts breaking down. Then add in the blueberries, followed by the avocado and collagen. Scrape down the sides of your food processor as necessary.

Serve immediately with your dandelion waffle. Decorate with more dandelion flowers.

AIP Waffle Version:

Mash your banana in a bowl. Then add in the cassava and plantain flours. Stir until combined. Stir in your dandelion blossoms.

Then make your gelatin mixture. Bring a pot of water to a boil. In a small dish combine. 2 tbsp of the boiling water with 1 tbsp room temperature water. Slowly stir in 10g of gelatin. Then pour this mixture into your batter. Stir until it’s well incorporated.

Oil and heat your waffle iron and cook the waffles evenly for 3-5 minutes. Repeat with remaining waffles