Guess where I am right now? San Francisco!!!!! Can you tell I am happy about this? I love this city. Like love. This is my third visit here and I never get tired of it. I’m pretty sure I was meant to live by the ocean. I am just so much happier when I am by the sea. It’s amazing what a change in environment can do for your mindset. Does anyone else find this? I just feel more rested, happier and more motivated. And my skin. My skin loves the ocean air. None of the dryer-than-a-desert Calgary air around here. Humidity is definitely my skin’s friend. My hands are happier, my acne is better, and I don’t have to slather myself in body oil every 5 minutes. Life is good my friends, life is good. The only thing that isn’t good… the terrible Canadian dollar! Seriously, traveling to the US has become so expensive. Just imagine looking at a price tag and multiplying it by 125%. Not pretty is it? It is putting a serious dent in my shopping abilities I must say.
So why am I in San Francisco? For the American Rheumatology Conference. It’s a big deal. It runs for 6 days and thousands of people from around the world attend. I can’t even imagine how much this thing costs. So it’s not all fun and games for me while I am here. I am spending many hours each day inside a lecture theatre madly learning as much as I can. The inner nerd in me loves it (you can start the mocking now it’s okay). Last year I was so distracted by my Royal College studying that I couldn’t get to nearly as many sessions as I would have wanted to so I am making up for it this year. But I am also making time for some sight seeing, real food eating, Soul Cycle spinning and friend visiting. I am one happy girl this week.
But even though I’m busy running around San Francisco I still made time to put a new post together for you guys. Yes I care about you that much. And it’s a good one. Plantain waffles. Yes you read that right, waffles made with plantains. And these are grain free, dairy free, nut free and even compatible with the AIP diet. I know right? You can thank me later.
Can you believe this is the first waffle recipe I have made for the blog? Shame on me. There are just so many other great paleo waffle recipes out there that I make on a regular basis that I had no need to make my own. The only problem is that so many of the recipes rely on nut flours, which I know many of you can’t have. So it was time to find a solution. And these waffles are it. These not only make a great breakfast or brunch option, but are great for snacks as well. You can also use them as a bun for sandwiches if you want to get really adventurous. And topped with the berry compote that you see in the photos. One word: yum! I inhaled these the first time I made them. Literally inhaled. Needless to say I am pretty sure you will like them. Like 99.9% sure. Because nothing in life is 100% right? Right!
But enough talking about food. Time to get waffle making!
Until next time, happy eating friends!
1/3 cup melted coconut oil (I use this brand)
2 eggs or 2 gelatin eggs** (use the gelatin eggs for AIP)
1 TBSP organic vanilla extract (omit for AIP) (buy here)
1/2 cup coconut flour (I use this brand)
1 tsp baking soda
1/2 tsp sea salt
** To make a gelatin egg: combine 1 TBSP grassfed gelatin (I highly recommend this brand) with 1 TBSP cold water and stir vigorously until the gelatin dissolves, then add 2 TBSP boiling water and beat well (it should make a frothy type substance)
(NOTE: altogether this should yield 3 cups – depending on the size of your plantains you may need to add a little extra coconut milk)
2. Transfer the purreed mixture to a mixing bowl
3. Add the remaining coconut milk, coconut oil, eggs and vanilla extract and stir well until combined
4. Add the dry ingredients and stir well until combined
5. Turn on your waffle maker and let it heat up
6. Transfer 1 cup of the batter to your waffle maker and cook for 5-6 minutes (mine took 6 minutes)
7. Continue until you use up all the batter
8. Serve and enjoy!
Yields: 4 large waffles
1/2 cup full fat coconut milk (I used this kind)
1 tsp organic vanilla extract (omit for AIP) (buy here)
1 TBSP arrowroot starch (buy here)
Berry Compote Directions
1. Place a medium pot on the stove on medium heat
2. Add all the ingredients to the pot and let heat until bubbling
3. Turn the heat down and simmer for 10-15 minutes to allow the berries to break apart
4. Stir in the tapioca flour and cook for another 5 minutes
5. Turn off the heat and let sit for a couple minutes to thicken