Against All Grain

Recipe by Steph Gaudreau

When you decide to eat more real food, one of the first things that goes off the menu is refined carbohydrates. A typical standard Western diet places refined carbs at the center of breakfast. That leaves many people new to paleo wondering, “What can I eat?” Bagels, toast, breakfast cereal, croissants, muffins – dessert for breakfast! – are some of the typical breakfast fare that doesn’t fit well with a real food diet. Naturally, minds drift to gluten-free varieties of these foods.

Luckily, these Sweet Potato Waffles tick all the boxes.

• They are made from a whole food source of carbohydrates: sweet potatoes.
• Protein from eggs bumps up the nutrient density.
• They’re rich in vitamins and minerals, unlike most gluten-free flours and pancake mixes.
• They come together pretty easily.
• Unlike regular waffles, these are pretty filling.

Sweet Potato Waffles

When you think about what you can make with them, a whole new breakfast world opens up.

Here’s some ideas:

• Pile them high with slow cooked shredded pork or chicken.
• Instead of a savory spice blend, use something like pumpkin pie spice for a sweeter flavor.
• Top with a couple fried eggs and a drizzle of Easy Paleo Ghee Hollandaise
• Use them like bread and build a sandwich.
• Put a slice of frittata on top for a delicious breakfast. Suggestions: Hearty Spinach Beef Frittata or Chicken Bacon Mushroom Quiche

Ingredients

• 2 medium sweet potatoes, shredded using a box grater, peeled if desired
• 2 large eggs, beaten
• 2 tsp Primal Palate Breakfast Seasoning or your seasoning blend of choice
• Coconut oil for greasing the waffle iron

Directions

Preheat the waffle iron.

In a large bowl, combine the shredded sweet potato, eggs, and seasoning. Mix until everything combines evenly.

When the waffle iron is preheated, lightly grease the inside, both top and bottom.

Scoop about ⅓ of the sweet potato and egg mixture into the waffle iron, pushing it out to a circular shape. I didn’t go all the way out to the edge because that would make the waffle too thin.

Close the lid and cook, letting it go past the finished light for at least a few more minutes. It’ll be slightly browned and hold together when it’s done.

Gently turn the waffle out onto a plate, then repeat with the remaining mixture.