I’ve finally found it! Seriously, I think maybe I’ve tried 50 recipes for grain-free waffles (or pancakes) and they all suck. One time, I tried out a new recipe when my mother-in-law was in town. Poor thing. They were so bad. She of course, graciously ate them anyways, but man. Some recipes are just bad. Untilllllllll, these. They taste so good, the texture is identical to their traditional counterpart, and there is literally zero added sugar. The ingredients might surprise you a little bit, but give em a shot. I promise they won’t disappoint. My kids have not enjoyed any of my Paleo waffle attempts until this one – they both gobbled them up! Also, they freeze beautifully, so double the batch and stick extras in freezer for a quick breakfast or on the go snack. We just pop them in the toaster frozen, and in a couple of minutes they are ready to go.
1 apple, peeled and cored
1 cup almond butter
1 tablespoon arrowroot powder
1 tablespoon 100% pure vanilla extract
1/2 teaspoon baking soda
1 teaspoon cinnamon
Oil for greasing waffle iron (we use ghee or bacon fat – coconut oil would be good choice too)
1. Puree banana and apple in food processor.
2. With whisk attachment in place on electric mixer, whisk almond butter on high for 2-3 minutes until smooth and fluffy.
3. Add apple/banana puree and the remaining ingredients to the bowl with the almond butter. Whip on medium speed until fully combined.
4. Grease hot waffle iron (do this in between each waffle to ensure they don’t stick to iron)
5. Ladle batter into waffle iron until about 60% full, so as not to overfill the iron. Cook approximately 4-5 minutes or until waffle is golden brown and crispy on the outside, and soft on the inside. Enjoy!
NOTE: Makes about 6 waffles, depending on the size of your waffle iron.
I was at a friend’s house a few weeks ago and she had these delicious banana coconut balls that she got from Whole Foods, I believe. They reminded me of the Coconut-Lemon Meltaways I have made before. I checked out the ingredients on the package, and they were pretty much the same plus or minus a few things, so I wondered if I could replicate it using bananas instead of lemon. I liked the lemon ones a lot, but banana anything is always going to be my favorite. They turned out really well, and they made the house smell fantastic as they baked. I love their texture. They are light, fluffy, and perfectly moist. I altered the original recipe and cut the sweetener in half, as bananas are plenty sweet and really don’t need a lot of added sweetener. I used raw honey, but these would be great with maple syrup, too. This was a tasty treat for the kiddos and they gave it their seal of approval.
1 1/2 cups almond flour
1 1/2 cups shredded unsweetened coconut
1/3 cup coconut flour
2 big pinches of salt
2 ripe bananas, mashed
3 tablespoons raw honey
2 teaspoons 100% pure vanilla extract
5 tablespoons melted coconut oil
1. Pre-heat oven to 250F.
2. Mix dry ingredients together and pour in the bowl of your mixer.
3. Mix honey, vanilla and mashed bananas together in a separate bowl and slowly add to the dry ingredients with the mixer on.
4. Once the wet and dry ingredients are mixed together, slowly stream in the melted coconut oil. Your mixture will thicken once the oil is added.
5. Form your balls on parchment lined baking sheets. I yielded about 20, but could’ve made my balls much smaller to yield more. Let them bake until they start turning a golden shade, about 45 minutes to an hour. Keep an eye on them, you don’t want them too brown though or they will be dry.
Oh, sweet Lord. What IS it about frozen bananas? They are cold and refreshing, but still soft somehow. And frozen dark chocolate? Duh. It’s the best way to eat the stuff. This coming from a girl who used to eat frozen candy bars, and frozen girl scout cookies. And while I don’t eat that stuff anymore, I’m always looking for better ways to satisfy that sugar craving. Ok, and I know I’ve said this before, but I’ll say it again: the type of chocolate you eat matters! There are TONS of GMO’s lurking in most chocolates, (soy lecithin, sugar, corn syrup) so please please please find one that is 100% organic, or non-GMO project verified. Not to mention, many types of chocolate contain unnecessary food colorings and artificial flavorings. There is no sense consuming cheap chocolate full of harmful ingredients. So get some good chocolate! This recipe honestly couldn’t be any easier. And one bite of these puppies satisfied my sweet tooth, and the kid’s too. Love having these made, and ready to eat in the freezer. I’m sure I could work a bit harder and make these look a little prettier, but who honestly cares? And, can you IMAGINE putting a dollop of peanut butter under the chocolate?! Whyyyy didn’t I think of that when I was making them? Alright, go whip these suckers up…. I’m off to eat another bite…
1 cup chocolate (I always use 100% organic, 85% dark chocolate bar from Theo’s)
Optional: 1/4 cup or so of peanut butter, or another nut butter.
1. Line a cookie sheet with parchment paper.
2. Cut the bananas into 1/2″ thick discs, and evenly distribute on cookie sheet.
3. Melt your chocolate in a small saucepan, over low heat on the stove top, stirring constantly.
4. Using a spoon, scoop melted chocolate over each banana disc so that it covers the top and drips down the sides. If I had really been on my game when I made these, I would have put a teaspoon or so of peanut butter on each banana, then spooned chocolate on top of that. You should do as I say, not as I do. And let me know how amazing it was. And I’ll be jealous.
5. Put cookie sheet in freezer for an hour or so, until chocolate is hardened and bananas are frozen.
6. Pluck each disc off the parchment paper (I had no problem getting these off the paper), eat a few, and store the rest in air tight container in the freezer. These can be consumed straight out of the freezer…. Mmmm, report back! We’d love to hear how you like em!
My super awesome Crossfit coach, Megan, sent me the original recipe for this banana bread. And, I have made (and eaten) sooooo many of these in the last few months… Speaking of Crossfit, remember when I was only posting (and drinking) whiskey recipes (like this and this) because my dislocated rib hurt so bad? Well, it is all better. Finally. Only took 6 weeks. Did the same lift this week that I injured myself on, and had no pain. So I added 10 lbs and did it again. Ha. Take that rib.
Ok sorry, back to what you really care about. Don’t let the title of these muffins scare you away from trying them, even if you aren’t a paleo enthusiast. It basically just means that they are dairy-free and grain-free. BUT, these muffins could hold their own up against any “traditional” banana bread recipe – both in taste and texture. To make them even better, there is no added sugar. Just the natural sugar from the bananas and the handful of dates blended up in these make them plenty sweet. Think of it as a little adventure in baking. Learn to use these alternative flours. You might be surprised at just how delicious these are, even though they aren’t your typical banana muffins. Oh, also – I double this recipe every time I make them because these freeze beauitfully. And I loooooove having a good paleo muffin to go with my eggs in the morning when I don’t feel like cooking up a protein.
5 Medjool dates, pitted
3 ripe bananas
5 tablespoons warm water
2 teaspoons pure vanilla extract
1/4 cup coconut oil
2 cups almond flour
1 tablespoon coconut flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
Unsweetened coconut flakes, for topping
1. In your food processor, process dates and warm water until fully blended. Can I just tell you how happy I am to have a food processor and not do this step in my magic bullet? After writing that sentence, I literally stopped to go throw the bullet out. Good riddence.
2. Add the bananas and vanilla, and process until well combined.
3. Add eggs and process until just combined. Pour in coconut oil, process one last time to incorporate.
4. In a seperate bowl, mix together all the dry ingredients.
5. Pour wet into dry, and stir until full combined. Batter should not be super runny. I sometimes find that the longer I stir recipes with almond flour, the more it thickens. So grab that wooden spoon and give it a good, hearty stir.
6. Spoon batter into a paper or silicone lined muffin tin. (You could totally make a loaf of bread too, you would just have to cook longer – 45-50 minutes). Sprinkle coconut flakes on top. And bake in a 350 F oven for 18-22 minutes, or until a toothpick comes out clean.
7. Break one in half, slap some pastured butter on top, and consume. Just kidding, you don’t have to do that. You could wait for them to cool. Or save them for later. But if I were you, I’d eat at least one right out of the oven. Duh.
If you have any bananas lying around that are getting super ripe, these cookies are an easy yummy treat! They satisfied the sweet “teeth” in my house and didn’t last very long at all. It’s a really flexible recipe that makes it really easy to add in whatever you’d like and these would still turn out great. The original recipe called for 1/4 cup of cocoa, I left it out and added an additional 1/4 cup of peanut butter. You could also throw in flax seeds, chia seeds, unsweetened coconut flakes, chocolate chips – you name it! Enjoy!
2 cups old-fashioned oats
1/2 cup creamy peanut butter
1/3 cup unsweetened applesauce
2 teaspoons vanilla extract
Dash of cinnamon
1. Preheat oven to 350.
2. Mash bananas in a large bowl, then stir in remaining ingredients.
3. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired.
4. Bake 10-12 minutes or until cookies start browning. I kept my cookies in the fridge where they didn’t have to wait very long to be eaten.