Christmas Morning Waffles

Winter is here! And I always have the urge (and a bit more time) to cook, when the snowflakes gather on the window 20131221_123839ledge, and the fire is crackling in the woodstove. So to complete the picture we need some amazing holiday scents of cinnamon and cranberries in the air to wake the rest of the family.

Having eliminated grains from our diet, I had to change old favorite recipes; for example, substitute coconut or almond flour for wheat flour (note that it’s usually not a 1:1 substitution, so you really have to play around a bit to get the amounts right). 20131221_080536For this holiday breakfast, I thought why not make special waffles using what’s in season, like apples and Delicata squash, and top it all off with whipped coconut milk and cranberry maple sauce. And of course our very own Berkshire bacon on the side would be the perfect accompaniment.

Of course you can change the flavour of these waffles with any season – just use whatever’s available, and experiment with flavours! You can also play with herbs to get just the right combination of mouth watering flavours. Make an infusion with fresh or dried Lemon Verbena leaves and coconut milk; after the leaves have been strained, use the milk in the batter.

So here’s my recipe to get help you get your Christmas morning started …Christmas Morning Waffles:

8 farm fresh eggs 20131221_083929

1 apple, peeled, cored and grated

1 heaping cup of cooked, mashed Delicata Squash (Butternut Squash will also work, it has the same consistency as Delicata)

1/4 cup + 1 Tbsp. Coconut oil

dash of Vanilla

1 tsp. freshly grated Ginger (or powdered)

1/2 cup Coconut flour

1 tsp. Baking soda

2 tsp. or more Cinnamon (I used 1 Tbsp. because I love Cinnamon a lot) 20131221_085738

1/4 tsp. Allspice

1/2 tsp. Sea salt

1/2 cup Coconut milk or home-made almond milk

– scramble the eggs
– add the grated apple, mashed squash, liquified coconut oil and ginger and mix well
– mix coconut flour, baking soda, cinnamon, allspice and salt together and combine with the wet mixture and mix well
– add the coconut milk and stir into the batter. If the consistency is too thick add more coconut milk, if too runny add small amounts of coconut flour
– heat your waffle iron. Pour batter onto waffle iron and bake. Depending on your size waffle iron you may pour from about 1 cup to 2 1/2 cup of batter onto your waffle iron.
– whip up some coconut milk that has separated from the coconut water

Serve with the whipped coconut cream and cranberry maple sauce (see below) and Berkshire bacon.



Cranberry Maple Sauce:

Bring about 1 1/2 cup of fresh organic cranberries to a boil with the juice and zest of one lemon and approximately 1/4 – 1/2 cup of water (start with a little water and add more as the water starts to evaporate and the cranberries start falling apart). Stay close so the berries don’t burn. Believe me, that happens quickly.

Reduce heat and continue to simmer until most of the moisture is reduced. Take a fork and squeeze all of the berries that didn’t break down. Add 2 cups of maple syrup, stir over low heat until the syrup is totally warmed. This sauce can be prepared days before and kept in the refrigerator. Just be sure to warm it up before serving.

>Voila, there is your Christmas breakfast – it’s easy to make, looks scrumptious and tastes like Christmas!!!

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