Weekend mornings call for waffles! Growing up, my grandparents had two giant commercial waffle irons. My grandpa loved using them and used any excuse he could to convince my grandma to allow him to cook up a few batches of these ginormous delights.
You really couldn’t eat more than 1…maybe two, if you were starving and ready to over-indulge to the max. However, sneaky grandpa used to make 2-3 for each of the grandkids just so he had plenty of extras for himself. SMART MAN. Some of my fondest memories involve these waffles…and now I have one of this waffle irons in my own kitchen. I can’t wait to pass on the fun tradition with my own kids – hopefully the beast of a machine lasts forever!
EGG FREE BAKING – it can be a real struggle – particularly with bread-like things. Thankfully, the waffle iron does a lot of work here and cooks up this beloved breakfast item perfectly, free of eggs and gluten!
I’m currently working on a egg-free paleo version, but I want it to be perfect before sending it your way. The testing process has been VERY EXCRUCIATING. 😉
Preheat your waffle iron. You want it hot and ready!
In a mixing bowl, combine the flour, sugar, baking soda, and salt.
To the mixing bowl, add the milk, melted butter, flax eggs, vanilla, and vinegar and stir until just combined. If it's a little lumpy from the butter hardening from cool milk, it will be fine.
Spray the bottom of the iron liberally with the spray oil.
Pour enough batter just to cover the griddle and fill the edges. You want enough, but not too much to wear it leaks out the edges.
Spray the top of the waffle iron right before closing.
Closing the iron (and flip if you have one like I do) and cook for 4 1/2 -5 minutes. This is for a LARGE belgium waffle. If you're making smaller ones, the cooking time will be about 3 minutes. The rule of thumb is the waffle is done when the steam stops coming (or almost - I've found a little steam is ok) out the sides of the waffle iron.
Serve with lots of butter and maple syrup...even some fruit if that is your thaaaang!
These keep great in the freezer! To heat up: bake at 350 for 5-10 minutes or toast them up in the toaster if you made small ones!
When fall rolls around, I’m definitely guilty of going all out on the pumpkin! However, I don’t usually stop when the season is over.
Anyone else?
These Pumpkin Cheesecake Bars have been requested by my husband ever since I first made them. I’ve found that I’m hesitant to make them too often, as he will most likely eat them all within two days and then yell at me for listening to his requests. haha! I take it as a compliment though – He’s my number one fan and almost always willing to be my taste tester.
Seriously though, these are delicious and no one would guess that they’re free of dairy, gluten, and grains and refined sugars. These bars are filled with ingredients that your body will know what to do with! They keep well in the fridge, so you could definitely make ahead of time for thanksgiving festivities later on during the week!
And THAT CRUST! It’s like a pecan shortbread, and it’s the perfect compliment to the pumpkin cheesecake flavor. If you’re not a fan of pecan, you could just substitute more almond flour or a unflavored protein powder of your liking!
You could use the “cheesecake” part and the crust are a base for another bar. Drizzle caramel or a fruit compote or jam on top – the possibilities are endless! Get creative!
If you make these or any of my recipes, be sure to tag @ButterAddictGonePaleo and #butteraddictgonepaleo on Instagram and Facebook! I love to see all of your guys’ remakes of recipes!
Breakfast…dessert…snack…you name it, these bars are it. They’re so good, but so addicting! Beware – they’re probably going to disappear FAST!
These bars are packed with protein, healthy fats, and a sugar level that you can control completely! That’s the best part about making desserts and snacks at home, you CONTROL things like sugar. So often, foods (snacks, in particular) have an unnecessary added amount of sugar.
NO THANKS!
These bars are a snack or treat that you can feel good about eating or feeding your kiddos! You won’t miss any of those processed sugars, grains, or dairy – promise!
In a large mixing bowl, combine all ingredients for sugar cookie crust.
Press dough into a baking dish or bread pan. You can use whatever kind of pan you have on hand though! I like to use the loaf pan. This way, I have enough crust to press it up against the sides to create almost a "U" shape in the pan.
Bake crust for 13-15 minutes until slightly golden on top.
For the cheesecake filling, blend all of the ingredients in a high powdered blender or food processor until completely smooth.
Once the crust has cooked and cooled, add the cheesecake filling to the middle section.
Spread strawberry jam across the middle of the bars and swirl around the cheesecake filling, if desired.
Chill for 1-2 hours until firm.
Slice and devour!
Recipe Notes
*If you can't find canned coconut CREAM, you can use a can of coconut milk. Simply scrape the thick, white cream off the top of the opened can of coconut milk. Save the liquid for smoothies!
Recently, my husband discovered he was intolerant to eggs. Let me tell ya, we eat A LOT of eggs and that is coming to an end for awhile. This discovery came to our attention through testing that we had done through Balanced Health. We already suspected that he was intolerant to dairy, at least cow’s milk, but eggs just weren’t on our minds! It’s so nice to have some answers and work to eliminate some of his health issues. There were quite a few other things that we discovered through this testing that we never would have guessed! We’re excited to put some things into play and see what comes out of it. I’ll be sharing more details about our experience in a future post.
Due to this newly discovered egg intolerance, I’m learning to adapt many of recipes to fit into his diet. Most of the baked goods that I make require eggs. There will be lots of experimenting in the near future.
The other night, he requested biscuits and sausage gravy…so I got to work! Surprisingly, he loved the first batch that I made of these and said, “Don’t change a thing!”
These biscuits are moist and perfectly crumbly, but still hold up well like your typical biscuits. They’re made from a mixture of flours and chia seeds, instead of eggs. If you can tolerate eggs, and are not restricted to a vegan diet, you could substitute an egg for the chia seeds and water in this recipe.
These Easy Vegan Drop Biscuits are super simple to make, hence the name, and could pair well with any meal. However, my favorite way to eat biscuits will always be to have them covered in sausage gravy. ALWAYS. Check out my recipe for Sausage Peppered Gravy for a dairy free, paleo take on the classic!
If you’re are interested in getting testing done like we did, you can do so through the link below. We purchased the Full Scan.
You can receive $20 off any scan by entering “GonePaleo” at checkout. I would highly recommend doing it, if you’re curious at all about how your body is functioning despite having digestion problems or not. Our diet affects so many things in our body, from mood to your skin. If you are having ANY health issues, this test could give you answers or make a great starting point in aiding your health!
The full scan runs your saliva and hair samples (that you send via mail) against 600 factors. It lets you know how different parts of your body are functioning, i.e. your thyroids, liver, blood, digestion, nervous/respiratory system, etc. Such an interesting thing to learn! I will be getting myself tested in the future, as well!
Print Recipe
Easy Vegan Drop Biscuits {Gluten & Grain Free}
Prep Time
5minutes
Cook Time
15minutes
Servings
biscuits
Ingredients
3/4cupWarm waterseparated into 1/4 cup and 1/2 cup measurements
In a small bowl, mix chia seeds and 1/4 cup of the water and let rest for 3-4 minutes.
In a mixing bowl, combine remaining dry ingredients - almond and coconut flour, arrowroot, salt, and baking powder.
Once the chia mixture has thickened and turned into a coagulated, gel-like mixture, add vinegar, avocado oil, and remaining 1/2 cup of water and whisk to combine.
Add the wet ingredients to your mixing bowl with the dry ingredients. Stir just enough to combine.
Onto a greased or lined baking sheet, drop approximately 1/3 cup-sized portions evenly onto the sheet.
Bake for 15-17 minutes until slightly golden and cooked through the center.
When I choose to have sweets, I try to always make sure there are some health benefits included in my indulgence. That usually makes it super guilt-free in my book. 😉
These Anti-Inflammatory Spiced Peach Bars are moist, perfectly sweet,and have medicinal benefits from the ginger, turmeric, and ceylon cinnamon (google the difference in cinnamon – I’ll spare you that explanation now, and save it for a different post). There is even some black pepper in them to maximize your body’s absorption of the turmeric! These are things that help your body function properly. Read on to hear just what I’m talking about!
So, what’s the big deal about this anti-inflammatory stuff? WELL, let’s go into a mini explanation of inflammation of the body. Anti-inflammatory foods help to…you guessed it, reduce inflammation. Inflammation is triggered when your immune system is activated by something foreign entering your body, i.e. pollen, chemical, microbes, or a number of other things. Small happenings of inflammation can protect your health by threatening these invaders of your body. Wait, so that should be a good thing, right? Why would you want to reduce inflammation? Sometimes, inflammation persists daily even when you are not threatened by something foreign in your body. Depending on what foods you consume, you could be triggering inflammation day in and day out in your body! This is when it can become un-friendly. Diseases such as cancer, heart disease, diabetes, arthritis, depression, and Alzheimer’s have been linked to chronic inflammation. Clearly, that’s when it has become your enemy. Instead of medical looking charts showing all of this, I’m still going to show you pictures of these bars, because, let’s be real, that’s why you’re really here!
A healthy diet that stays away from foods that increase inflammation is a great start to regulating inflammation and your risk of many diseases. Refined carbohydrates, fried foods, sugar-sweetened beverages, margarine, processed meat, and even too much RED meat can all cause an increase of inflammation. So, how do you know if you’re a victim of chronic inflammation? If you have a diet completely filled with these foods, that is a dead give away. Other signs include: aches and pain, fatigue, irritated skin, excess weight or inability to lose weight. These are some signs that you might have a war going on in your body. Much like when you’re sick and you feel tired – because your immune system is fighting off an illness which is causing inflammation – you could be causing similar fatigue from eating that fast food burger and fries for dinner.
Eating foods such as nuts, leafy greens, avocados, pineapple, salmon, bone broth, coconut oil, broccoli, blueberries, chia or flax seeds, papaya, and….cinnamon (ceylon cinnamon specifically), turmeric, and ginger (all three of which are in this recipe!) can reduce unwanted inflammation in your body. Now, keep in mind, I am not suggesting that you make these bars and consume them on a regular basis just because they include some beneficial ingredients. They are still a treat! 🙂
Life is about balance, but when you can treat yourself with good, beneficial whole foods – WHY CONTINUE TO EAT CRAP INSTEAD? It’s just not always worth it, especially after feeling just how great your body can function, it’s hard to go back to letting it just not function at it’s best. Analogy time! > It’s kind of like filling up a lawn mower with tainted gas. Sometimes, gas can become filled with water, sediments, or a number of things that prevent a gas motor from functioning properly. It still runs, yes, however, it just chugs along most of the time, and doesn’t sound or look very good. This has happened when some rainwater got into one of our gas tanks and we filled up a mower with said gas. IT WAS FANTASTIC – NOT. We ran the gas out of the tank, and refilled it with quality gas and it was good to go. Same goes for your body. You can repair damage by simply putting some good fuel in your tank. Once you fill up with the good stuff, your motor is going to run so well, you’re going to want to keep filling it up with the same quality fuel. Ok, my rant and cheesy perspective is over. 🙂 Let’s get to the goods!
I’m always looking for new pre-mixed flours for gluten/grain free baking. So, when I came across Thrive Market’s Paleo Flour, I knew that I had to try it!
Let me tell ya, this flour did NOT DISAPPOINT!
I whipped these up by just throwing stuff together in a bowl, and I couldn’t believe when they turned out as fluffy as they did! Even my husband who isn’t a fan of muffins, unless they’re chocolate, liked them!
I used Green Valley Organics lactose-free sour cream, but you could substitute greek yogurt or your favorite dairy-free sour cream alternative!
Next time you’re looking to make a breakfast to-go for the week, whip up a batch of these! They will not disappoint!
In a small bowl, combine egg, oil, vanilla, maple syrup, and sour cream.
In a separate bowl, combine the 1 1/4 cups of flour, baking soda, and salt.
Add the egg mixture to your dry ingredients and stir to combine. Don't over-mix.
For the crumb topping, combine the ingredients in a food processor until a crumble mixture is formed. You can do this without a food processor and just use a fork. However, it will take a little bit longer and some patience!
In a cupcake pan, fill each cup about 3/4 full.
Top each muffin with 2-3 tsp of the crumb topping, pressing it down slightly into the muffin.
Bake for 16-18 minutes or until the centers are completely done.
Enjoy! (TIP: they get even better with a little bit of butter on top of a hot one, directly out of the oven!)
Recipe Notes
*The butter must be fairly cold - not soft or melted. This helps to give you a good crumb on top of the muffin.
For those with nut or egg sensitivities, this flour tortilla is for you! This recipe just happens to also be VEGAN! My normal go-to tortilla recipe contains mostly eggs, however this one is doesn’t even call for a flax or a chia egg!
Being made up of just a handful of ingredients, these flour tortillas are SO simple to whip up. They do take some patience to cook on the stove, but it’s worth it – I promise!
Cookies, for breakfast? YES, you read that right. There’s protein, fruit, and fat in these cookies. That’s a complete breakfast! So, no judgments here!
They’re a totally acceptable choice for breakfast, ESPECIALLY compared to some of those breakfast cookies out there that are packed with things that your body has no clue what to do with. These cookies come together in a snap and are packed with an addicting espresso-like flavor with bits of chocolate. What’s not to love in the morning?
You’ll definitely feel like you’re indulging with each bite of these.
Print Recipe
Banana Mocha Chip Breakfast Protein Cookies {GF/DF/V}
3tbspStrong coffeeroom temp or chilled - I use store bought cold brew
1tbspGround coffee*heaping - optional (I use our daily organic breakfast blend)
3tbspMini Chocolate chipsI use the Enjoylife brand! They're dairy free and delicious!
Instructions
Preheat oven to 350 degrees.
In a small bowl, combine the ground chia seeds and water. Set aside.
In a mixing bowl, combine almond flour, tapioca flour, coconut flour, collagen peptides, baking soda, and salt.
In a separate mixing bowl, mash up the banana.
Add the oil, honey, vinegar, vanilla, liquid coffee, and chia mixture ("chia egg") to the banana. Stir to combine.
Add the banana mixture to your dry mix and stir just to combine the ingredients.
Mix in your coffee grounds and chocolate chips.
Onto a greased baking sheet (or one lined with parchment paper - easy clean up!), drop 2-3 tablespoon sized portions onto the tray. Be sure to leave them each a couple inches to expand.
Bake for 13-15 minutes or until they have started to brown around the edges and are done in the center.
Recipe Notes
*The ground chia seeds and water are used to create a "chia egg" which replaces an actual egg in this recipe. If you are not vegan, feel free to omit Step 2 and substitute any egg for the chia seeds and water.
**The ground coffee is optional. It just adds a great espresso-like flavor to these breakfast cookies! If you omit the grounds, replace with a tbsp of almond flour.
Cornbread was always a feel-good-food for me growing up. It was usually paired with Pinto Beans with Ham Hocks. We had it AT LEAST once a week. My family was frugal and it was a very affordable meal for the five of us. To say I got sick of it is an understatement. However, 10-15 years later, I find myself wanting a bite of that every now and then, especially with some cornbread to soak up the last bit of broth-like juice. Ugh, SO GOOD! I couldn’t tell you what it was like back then to eat all of that with the actual ham. My younger brothers and I never got the ham, at least on purpose! The ham pieces were reserved for dad. If we were lucky, one little chunk might sneak into our bowl by accident. Now, THAT was a good day! I need to go back to those days where a mood was uplifted by a single piece of ham.
As I stated above, I loved to use my cornbread to soak up the broth after I was finished with the beans. Cooking it in a skillet helps to give you those crispy edges that hold up the cornbread and prevent it from falling apart. It’s almost like it’s deep fried. My North Carolina born and raised father knows and loves his cornbread. Therefore, ours was always cooked in a skillet. If we didn’t, it just wasn’t right! The crispy edges ensure that it holds up while adding a completely addicting component.
I don’t think I have a favorite way of eating cornbread – with beans (FYI, beans are not paleo), with meatloaf and mashed potatoes, with pulled pork and cole slaw, or just straight out of the oven with a big ol’ slab of butter melting on top, it’s just so good!
Corn is a grain and therefore, it’s not paleo. However, this recipe IS paleo and actually has zero corn. You won’t miss it too much, I promise! If you’re a fan of that little white and blue box mix of sweet cornbread, stick around. You’re gonna like this!
If crispy, rich cornbread wasn’t enough, I add jalapeños to mine! My husband and I had Jalapeño Cornbread at a restaurant years ago and have been hooked ever since! I don’t think you’ll ever find plain cornbread in my kitchen again! If you’re not a fan of jalaps, go ahead and omit them! It will still turn out delicious! I also serve this with maple butter – TOTALLY optional, but highly recommended!
If you do not have a skillet, you can still make this! Just bake it in any oven safe dish and omit the cooking on the stovetop.
I’d say that 99% of the population loves pizza! …including pizza-inspired dishes! These Pizza Cups will be no exception! I used italian sausage for mine and drizzled them with my Garlic Basil “Parmesan” Sauce, but feel free to use your imagination and mix in any toppings that you’d typically get on a pizza! Onions, green peppers, italian beef, pepperoni, mushrooms, bacon…the list goes on and on! Make plenty of these, they disappear quickly! They’re a perfect 2 (maybe 3) bite finger food for a party! Everyone will be grabbing these up.
The crust is made with cauliflower rice so it has much fewer carbs than the normal pizza crust one would serve. You can feel good about eating this pizza! 😉
In a bowl, combine all of the crust ingredients until everything is mixed up well.
Separate crust mixture into the openings of a greased cupcake pan. This recipe should make about 12.
Press mixture down into the bottom and slightly up the sides of each cup.
Bake for 10-12 minutes or until the edges start to turn golden.
While the cups are baking, crumble and brown the italian sausage in a saucepan over medium heat.
Once the sausage has all browned, add the remaining ingredients for the filling. Start with 1 tsp of salt and add more as desired. Feel free to add more/less fresh basil or even some oregano! The fresh herbs really add to the sauce!
Remove crust cups from the oven and filling each one with about 3 tbsp of filling. If you can tolerate dairy, sprinkle some raw grass fed cheddar on top!
Return cups to oven and cook for another 5-8 minutes.
Remove cups from pan and DIG IN! Drizzle with my Garlic Basil "Parmesan" sauce for extra goodness!!!
For those with nut or egg sensitivities, this flour tortilla is for you! This recipe just happens to also be VEGAN! My normal 
