Toad In The Hole Waffles! (paleo, grainfree, glutenfree, dairyfree, sugarfree)

From my GUEST BLOGGING gig over on Facebook at Clean Paleo: 


Good Morning! This is Kindra, The Goodie-Goodie Foodie, your guest blogger for the next two weeks. The very first thing I wanted to share with you is a good example of how I cook, which is often unplanned and often a result of me talking to my kids about ideas in the kitchen. 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.

The waffle recipe is completely grain-free, 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.

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.

Grain Free Waffles (Made 4 Large Circular Belgian Waffles)
3 eggs (I use Burroughs Family Farms)
1 cup raw slivered almonds
1/3 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)

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.

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For TOAD IN THE HOLE version:
1. Preheat oven to 400F.
2. Line up your waffles on a cookie sheet lined with parchment paper.
3. Precook your waffle in the oven to crisp it up a tad more, 5 minutes in the oven.
4. 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.
5. Slowly add your pan to the oven, making sure that your eggs stay on your waffles.
6. 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.
7. Enjoy and serve with any sides. I prefer bacon and fruit.

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You can find this recipe blog link in the Files under breakfast ideas. You can find more recipes and ideas on my Facebook page, or on Instagram at

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