Tag Archives | glutenfree waffles

Simple Homemade Mayonnaise (Paleo)

This is it. The perfect version of homemade mayo I’ve been searching for. I’ve tried so many different versions and this one tastes best, takes 10 seconds, the ingredients are superb, and it’s fool proof. Also, it’s a great base for more salad dressing recipes (see our olive oil recipe files for other ideas)

If you’ve made mayo before you know about other versions that require you to drizzle slowly, hold your breath, or pray incessantly, to insure even remotely decent mayo. This version is easy. Dump it all in a jar and blend. Sincerely the easiest! You’re gonna wonder why you’ve ever bought pricey jarred mayo loaded with horrible ingredients before.

We then use this on EVERYTHING! I do love my mayo quite a bit. We love it, of course, on a great sandwich, like a BLT, but have you ever had a Waffle BLT or lettuce wrapped BLT? Family favorites here that are so easy to put together for a lunch box or quick bite at home. Having a base like homemade mayo ready at home also makes making homemade delicious salad dressings easy, too, and much yummier than anything you could ever buy.

With quality ingredients like Burroughs Family Farms organic, pastured eggs and olive oils, you simply cannot go wrong. You can rest assured that you are making a mayonnaise your family will love and that contains great ingredients that you can feel good about.

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Simple Homemade Mayonnaise (Paleo)
Author: 
 
Ingredients
  • Ingredients:
  • 1 room temp Burroughs Family Farms organic, pastured egg
  • 1 c organic Burroughs Family Farms olive oil
  • 1 tsp Dijon mustard
  • 1 tsp white balsamic
  • Pinch salt
Instructions
  1. Put all ingredients in a wide-mouth Mason jar, insert immersion blender and start blending. Gently bring immersion blender upward to incorporate all the ingredients. Takes about 10 seconds and fifty cents to make a delightful jar of this yummy Mayonaisse.

These are some of our favorite ways to use our homemade mayo:

 

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Waffle Toad In The Hole (grainfree, glutenfree, dairyfree, paleo)

I try to get my kids to eat as clean as possible, too, so I try to involve them as much as possible and, often, they come up with awesome ideas of their own.

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We absolutely love waffles, but sometimes, a waffle needs to be jazzed up a bit. This idea was from my 13 year old son, Aiden, who helped me talk through a last minute idea of how to make our dinner waffles more exciting. He based this on a version he had at summer camp a few years ago. He had been begging me to recreate it lately, but in toast. Here, we put the egg in the waffle holes instead, letting the yolk fill the waffle when broken, and used as a syrup alternative. I think he knocked it out of the park with this one. It was a huge hit.

waffles

The waffle recipe is completely grain-free, refined sugar-free, and dairy-free. It is very simple to make and can rescue any meal in no time flat. While waffles are a breakfast food, one of the things I love most is breakfast for dinner, so I hope you’ll try this for dinner, too.

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Waffle Toad In The Hole
Author: 
 
What you need: a base waffle recipe, one egg for each waffle, and that is it. Your yolks will act as your waffle topping. It is heaven, just trust me. We serve it with the basic breakfast sides, which I always have on hand anyway, but that is for another post.
Ingredients
  • Ingredients
  • 3 eggs (I use Burroughs Family Farms)
  • 1 cup raw slivered almonds
  • ⅓ cup full-fat coconut milk (or any non-dairy milk)
  • 3 tablespoons raw honey or maple syrup
  • 3 tablespoons coconut oil, melted
  • ¼ teaspoon salt
  • ¾ teaspoons baking soda
  • 3 tablespoons coconut flour
  • dash of vanilla extract (I make my own: Bourbon Vanilla)
Instructions
  1. Preheat your waffle iron.
  2. Combine the eggs, almonds, milk, honey, vanilla, and melted coconut oil in a food processor (I use a Breville Sous Chef food processor), not necessary although it will make the process easier. You will also yield more waffles if you blend it in a blender or food processor, of some kind. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
  3. Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
  4. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do rise quite a bit and will spill over.
  5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
  6. Repeat until the batter has been used up.1. Preheat oven to 400F.
  7. Line up your waffles on a cookie sheet lined with parchment paper.
  8. Precook your waffle in the oven to crisp it up a tad more, 5 minutes in the oven.
  9. Here is the tricky part: Very slowly, crack your egg, and release the egg slowly over your waffle. This ensures that your yolks do not break into your waffles.
  10. Slowly add your pan to the oven, making sure that your eggs stay on your waffles.
  11. I like my eggs on the runnier side, so I bake mine for about 15-ish minutes. You will want to keep a close eye on them, if you like the yolks runny. If you cook too long, you won’t be able to use the yolk as your waffle topping.
  12. Enjoy and serve with any sides. I prefer bacon and fruit.

 

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