I find when I am the busiest is when I have great ideas that totally derail my focus and commitment to other things. It’s a real problem actually and find myself making wreaths when I need to be packing, or writing recipes when I need to be launching and editing books!

We are less than a week away until the release of The New Yiddish Kitchen and we are all verklempt over it. People are getting their bagel ingredients and are standing by their mailboxes impatiently patiently waiting.

So anyway, with a billion things to do for YK, what do I do?! I make you Paleo Garlic Bread Waffle Dippers. Because distraction and denial area apparently my most successful coping mechanisms. It’s sort of terrible and wonderful at the same time but what’s awesome is YOU got the benefit this time!

So this random idea was to make a “breadstick” in a waffle maker so that the crispy outside and tender inside would be the perfect combination for dipping into pizza sauce or marinara. And when I ate them it reminded me of those pretzels you get in the mall and dip into marinara (at least I did, after they were covered in sour cream and onion powder. Don’t judge! You do weird things too!) Anyway, they turned out fantastic and I plan to give extras to the neighbors so I don’t eat them all! Make sure to warm your marinara for best results (and if you are making these AIP don’t forget to swap out your marinara to a no-mato sauce)!

Ingredients:

• 1/2 cup cassava flour
• 1/4 cup potato starch (or sweet potato starch for AIP)
• 1-2 tablespoons coconut flour
• 2 tablespoons 100% maple syrup
• 1/4 cup palm shortening, melted
• 1/2 teaspoon baking soda
• 3 teaspoons garlic sea salt blend (taste your batter to avoid oversalting)
• 2/3 cup coconut milk (or other dairy free option)
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon dried basil

1. Preheat your waffle iron, I had to use the higher setting on mine
2. Mix all of the ingredients in a mixing bowl and stir well to combine.
3. Add a little cooking fat to your waffle iron (spray olive oil or avocado oil will work)
4. Spoon about 1/3 of the mixture into the waffle iron; this amount will vary based on the size of your waffle iron. I use THIS one.
5. Close your waffle iron and cook as directed by your iron (times will vary).
6. Open your waffle iron carefully and remove the cooked waffle. You may need to use a butter knife to gently loosen it from the iron.
7. NOTE: If the batter is splitting apart when you open the waffle iron, you need to cook it longer. Press down on your waffle iron to close it and allow the dippers to cook a bit more.