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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Bacon Cheddar Green Onion Waffles. (With directions to make Gluten Free/Egg free or Paleo)

Bacon Cheddar Green Onion Waffles. (With directions to make Gluten Free/Egg free or Paleo)

Who said waffles have to be covered in syrup? Don't get me wrong, that's always SUPER delicious, but what about switching it up a bit by making a savory version? These Bacon Cheddar Green Onion Waffles are amazing by themselves-or try them with Eggs, Chicken or Breakfast sausage on top!

Select the recipe that works best for your dietary needs- I assure you BOTH are quite delicious (and super crispy, the way ever waffle should be!!)

Bacon Cheddar Green Onion Waffles.

Gluten Free/ Vegan Version: 

 

  • 1 Cup Sorghum Flour (or Rice Flour)

  • 1/2 Cup Potato Starch

  • 1 tsp. Potato Flour

  • 2 tsp Baking Powder

  • 1/4 tsp Salt

  • 1/2 Cup Oil or melted butter (dairy or non-dairy)

  • 1 1/4 Cup Milk (dairy or nondairy)

  • 1 1/2 tsp Lemon Juice or Vinegar

  • 1/2 cup- 3/4 cup cheddar cheese (dairy or nondairy shreds such as Daiya)

  • 1/2 cup green onions, chopped

  • 1/2 cup crispy bacon, chopped

Recipe notes:

  • Instead of the Sorghum flour- brown rice flour flour (or white rice should) should work. Just don’t use any flours labeled as “superfine” as they tend to soak up far more liquid and will throw off the proportions of this recipe. Feel free to experiment with using other grain based flours instead of the sorghum.

  • The potato FLOUR in this recipe is essential (yes, its different than than potato starch) its what makes these waffles extra crispy. If you can’t find any in stores order some online- I often get it from Nuts.com or Bobs Red Mill.. (Note: If you want to learn more about Potato Flour and how to use it- I have a whole chapter in my books about it..)

 

Paleo Version: 

  • 1 packed cup of blanched Almond Flour

  • 1/2 cup Tapioca or Arrowroot (starch)

  • 2 Tsp. Baking Powder

  • 1/4 Tsp. Salt

  • 1 Large Egg

  • 1/4 cup + 1 TBS of mild flavored oil or melted butter (dairy or nondairy)

  • 1/2 cup of Milk (dairy or nondairy)

  • 1 tsp. Lemon Juice (or Vinegar)

  • 1/2 cup- 3/4 cup cheddar cheese (dairy or nondairy shreds such as Daiya)

  • 1/2 cup green onions, chopped

  • 1/2 cup crispy bacon, chopped

Recipe notes:

  • To make this recipe EGG FREE : Instead use 1 1/4 cup Almond Flour and only use 1/2 cup of milk.Leave out the egg and keep the rest of the recipe the same. Your batter for this version is going to be pretty thick- and your waffles are going to be crispy and soft on the inside- and ever so slightly gummy. I wasn’t able to work around the slight gumminess 100% without the egg..but thought they were still very delicious.

  • Cant have almond flour? Another nut or seed flour should work. (such as Hazlenut Flour, Cashew Flour, etc.) Coconut flour will NOT work. Sunflower seed flour tends to turn green when used with baking powder- theres a strong possibility that could happen in this recipe since I used a fair amount of baking powder.

 

Directions (For BOTH recipes):

  1. Pre-heat waffle maker.

  2. Mix all ingredients to create waffle batter

  3. Spray griddle with oil (or grease with oil by hand) and pour batter onto pre-heated griddle. Times may vary. Recipe will yield between 4- 10 waffles depending on the thickness of each waffle you make.



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