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Paleo Garlic Bread Waffle Dippers

February 28, 2016 by predominantlypaleo 13 Comments

 

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.

Paleo Garlic Bread Waffle Dippers

Paleo Garlic Bread Waffle Dippers

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Filed Under: aip friendly, baked goods, dairy free, egg free, gluten free, grain free, main course, nut free, paleo, sides, snacks, vegan, yeast free

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Comments

  1. Jo says

    February 28, 2016 at 1:24 am

    these look yummy! What can be used besides cassava and still be AIP? I react to it.

    Reply
    • predominantlypaleo says

      February 28, 2016 at 1:50 am

      MAYBE arrowroot but you’ll need to add in a bit more coconut flour I’m guessing. Let me know how your experiment turns out!

      Reply
  2. Tasha says

    March 9, 2016 at 7:24 am

    These look amazing! How many waffles were you able to make with one recipe? Is sweet potato starch the same thing as sweet potato flour?

    Thanks!

    Reply
    • predominantlypaleo says

      March 11, 2016 at 7:06 pm

      Sweet potato starch is different from sweet potato flour. I think this recipe made me about 3-4 waffles but that will depend on the size of your waffle iron.

      Reply
  3. Carole Vanness says

    March 16, 2016 at 7:44 pm

    Ales me re think getting rid of that iron, and I so need so pre prepped travel food. Thanks..and I love the new book..LOVE it

    Reply
    • predominantlypaleo says

      March 17, 2016 at 8:20 pm

      Thanks so much Carole!

      Reply
  4. Nicole says

    July 1, 2016 at 3:12 am

    What can I use in place of the cassava?

    Reply
    • predominantlypaleo says

      July 2, 2016 at 12:13 am

      I do not have a sub for this recipe unfortunately. YOu could use an almond flour waffle base instead.

      Reply
  5. Jessica says

    July 1, 2016 at 10:22 am

    I have to avoid too much garlic (FODMAPS), do you think I could sub garlic infused olive oil for the shortening?

    Reply
    • predominantlypaleo says

      July 2, 2016 at 12:15 am

      You could try that or omit and use other herbs if you wanted!

      Reply
  6. Nicky Moore says

    July 7, 2016 at 9:22 pm

    Where would you find sweet potato starch? I looked on Amazon and I only found one asian brand and I’m not too certain I want to risk it if its coming from China. Plus, I want to make sure my ingredients are as fresh as possible since I have really bad Histamine Intolerance. Do you know of a reputable organic company that sells sweet potato starch?

    If not, could Kudzu starch be subbed or would that not be starchy enough?

    Reply
  7. Kit says

    February 7, 2017 at 11:42 pm

    I love my cassava flour and waffle maker so I had to try this recipe! I Just made these for dinner – delicious!!! Saved this recipe to make many many more times! Thank you!!

    Reply
    • predominantlypaleo says

      February 8, 2017 at 5:47 pm

      Wonderful, this makes me so happy!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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