Waffles…something I never thought I would sink my teeth into again. Thanks to The Paleo Mom, Sarah Ballantyne, her Perfect Paleo Pancakes opened up a whole new world to my family and me. After trying the pancakes, I wondered how the recipe would do in my antique cast iron waffle iron in the hopes (but quite skeptical) that it would yield a waffle I could “tolerate” on AIP (I’ve been able to successfully introduce eggs that are not fed soy, wheat or corn). I was more than pleasantly surprised (actually ECSTATIC) to find this recipe yielded a waffle BETTER than anything glutenous I’ve ever had. Even friends (without food allergies) who taste-tested had the same exclamations of surprise and…well…utter food love.
This waffle is crispy on the outside and chewy on the inside. I’m still absolutely amazed. The trick is making sure your waffle iron is really HOT. Make sure you preheat the iron, and if you have an option for a “high” or “low” mode, choose the high. I used coconut oil to lube up the iron so the batter didn’t stick. Make sure you reapply the oil before pouring on more batter.
Besides a waffle for breakfast, I decided to use this recipe for a spin on southern chicken and waffles. This recipe is so good, I’d even serve it up to Gladys and one of her Pips! Before I share the recipe, I wanted to invite local peeps in the Jacksonville, Florida area to an event in which I’m so excited to participate! It’s called the Gluten & Allergen Free Wellness Event and it’s happening on Saturday, November 15th from 10:00 to 3:00. I’m giving away FOUR tickets on two Facebook pages that I have. One is called Blue Bottle Bootlegger (I teach local classes on water kefir) and the other is Jen Tilly Tea – a small cottage business I started selling artisan organic loose-leaf tea blends and also tea cakes that are gluten free, grain free, dairy free, soy free, and refined sugar-free. I’m currently operating under the Florida Cottage Food Law, so I am unable to sell over the internet at this time. Jen Tilly Tea will have a booth at the event, however, so if you’re in our area, please come by and see me!
I’ll also be speaking on the benefits of water kefir, how easy it is to make yourself and have flavors available for tasting. I sell kits to get people started and will have those available for purchase at the event. Please visit my Facebook pages and click on link with the gold ticket to enter the drawing.
LASTLY, but not leastly (huh?), I participated in my very first webcast featuring all of the speakers at the upcoming Gluten & Allergen Free Wellness Event. Click on the link below (fast forward to minute 14) to hear our discussions on functional nutrition, poultry and food sensitivities, reactions to Jennifer Lawrence’s criticisms on gluten-free eating, and me opening up and sharing my heart on being a beauty queen with celiac…oh wait…that wasn’t me…it was Miss USA, Shannon Ford…we look so much alike I get confused…
Enjoy the recipe! Mangia!
Shared on Allergy Free Wednesdays.
- Recipe for Perfect Paleo Pancakes
- 8 boneless, skinless chicken thighs
- ½ cup coconut flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 12 oz. package of uncured bacon (I use Applegate Farms Sunday Bacon)
- maple syrup or honey
- Follow the recipe for Sarah Ballantyne's Perfect Paleo Pancakes. I personally leave out the vanilla for this savory dish. Set batter aside.
- Preheat oven to 350F.
- Prepare a pan with aluminum foil and set a stainless steel wire rack on top or inside of the pan.
- Fry bacon until crisp. (I use a cast iron skillet for this.) Set aside on paper towels to drain.
- Meanwhile, in a shallow bowl, mix together the coconut flour, onion and garlic powders and sea salt. Set aside.
- After frying the bacon, scoop some of the fat out of the pan, but leave about a tablespoon in the pan.
- Salt the chicken thighs on both sides. Then dredge into the flour mixture.
- Heat the frying pan on medium (make sure it's good and hot to sear the chicken). Add the tablespoon of coconut oil.
- Fry the dredged chicken in the bacon grease until golden brown. Flip and brown on other side.
- Remove chicken from pan and place on stainless steel rack. Finish frying all of the chicken.
- Place rack with chicken into the oven to finish cooking for about 15-20 minutes, or until juices run clear.
- While chicken is in the oven, start making waffles according to your waffle iron's directions. (Remember to use hotter heat setting if you have that option.)
- To Serve: Plate waffle, top with two chicken thighs and two pieces of bacon. If you want to cry with joy, drizzle the whole thing with pure maple syrup...sniffle...