The Civilized approach to food: Savory Waffles

This past weekend involved the hubby and I experimenting with some new recipes, which culminated into some pretty amazing meals! As we continue to adhere to the GAPS diet, We've also been getting more into Paleo, which is quite GAPS friendly minus the sweet potatoes and bacon (though lets face it, exceptions need to be made for bacon!). I admit, most of my Pinterest time is spent salivating over the awesome looking Paleo recipes, especially those in the dessert category. Even with my diminished sweet-tooth (thank you GAPS!), desserts always look so darn good, and tend to fill most of my Pin boards. Which is why I was so excited to see this delightfully savory waffle recipe courtesy of the Civilized Caveman. I don't recall ever having savory waffles prior to this, but they were amazing, and that is even with the minor modifications we were (sort of) forced to make due to lack of ingredients...

As you can see from the Civilized Caveman, this is part of a larger Eggs Benedict style recipe. We were more interested in trying the waffles themselves since we already had another recipe started (German Apple Pancakes, again from the Civilized Caveman). With that, we served these waffles sans the eggs and ham, and instead used some leftover broth/stock meat and our homemade guacamole. The savory, garlicy-ness of these waffles (I did not skimp on the garlic) really make them a great pairing for almost anything, so feel free to experiment with your own toppings and post your results in the comments!

The few substitution we made due to our missing ingredients were coconut milk for almond milk, butter for the bacon fat, and simply left out the bacon (tragic I know) and chives. By not skimping on the garlic (using more like a heaping tablespoon rather than the 1/4 listed), the waffles maintained a rich, savory flavor even without the bacon and chives.

The results: Amazing!

breakfast out on the porch, by Phillip Fischer

The Recipe:

• 3 eggs
• 3/4 cup raw cashew butter (or your preferred nut butter)
• 3 tablespoons almond milk (coconut works fine too)
• 2 teaspoons bacon fat, melted (or butter)
• 1/4 teaspoons minced garlic (I chose to be more generous here with 1 heaping tablespoon)
• 1/4 teaspoons salt
• 3/4 teaspoons baking soda
• 3 tablespoons coconut flour
• 1 piece of bacon and chopped rough
• 2 chives chopped

The Process:

1. Preheat your waffle iron
2. In stand mixer, or using a handheld electric mixer, beat the eggs with the cashew butter, almond milk, bacon fat, and garlic.
3. Mix the salt, baking soda and coconut flour in a small bowl, then pour the dry ingredients into the wet mixture.
4. Beat for 30 seconds until the batter is fully incorporated, scraping the bottom of the bowl to make sure you get all of the sticky cashew butter.
5. Fold the chopped bacon and chives into the batter by hand.
6. Cook your waffles according to the instructions on your waffle iron, then keep them in a warm oven until you’re ready to assemble the benedict.

***Every machine is different, so watch the waffles really carefully to ensure they don’t burn. This batter will not take as long to cook as a regular waffles and will probably be done before your indicator light turns green. Once the steam stops, they are likely done. Mine takes about 30-45 seconds for each batch.***