peanut butter waffles (Paleo, grain-free, gluten-free, dairy-free, soy-free, sugar-free)

All members of my family agree that these waffles are even better than conventional ones.

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Yes, seriously – even better! They’re crispy on the outside with a perfect texture and crumb inside. Their peanut butter flavour comes through just a tad, and because the recipe is so very versatile, I love adding all sorts of mix-ins to the batter! And there’s more.. they freeze extremely well, so it’s a matter of minutes to defrost a waffle on weekdays!

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Crunchy, crispy, yet soft and fluffy, with a nutty undertone and a hint of vanilla extract – I think I’m addicted. And trust me, drizzling melted peanut butter, melted chocolate, and coconut whipped cream on top definitely doesn’t hurt. Fluffy and light and pumped full of flavour, I can just imagine what these would taste like with a little pumpkin pie spice and a scoop of vanilla ice cream on top.. yum!

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One recipe makes around 10 waffles.. in my mind that equals lots of fun baking on Saturday, a waffle devoured while standing by the waffle iron, a waffle to celebrate having made all the waffles, two waffles on Sunday morning, a waffle on Monday, Tuesday, Wednesday, and Thursday, and two waffles on Friday. Because it’s Friday, obviously, and you need two waffles to survive Fridays. Was that too much waffle talk? I’m not sorry.

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Based on Paleo Parents’ ELaD Frozen Waffles!

 

peanut butter waffles

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 5 minutes

 

Ingredients

  • 1 medium banana
  • 1 green apple
  • 1 cup peanut butter
  • 2 eggs
  • 1 tablespoon ground arrowroot
  • splash vanilla extract
  • 1/2 tsp baking soda

Instructions

1. Process the apple, banana, and peanut butter in a food processor until mashed and completely smooth.

2. Add in the eggs, ground arrowroot, vanilla extract, and baking soda.

3. Process until smooth, around a minute.

4. Grease your waffle iron with a bit of coconut oil. Let it heat up.

5. Ladle 1/2 cup-fuls into your waffle iron.

6. Cook for 3-4 minutes or until golden brown and crisp.

7. Enjoy!

Note: I love to top mine with some whipped coconut cream, a bit of melted peanut butter drizzled on top, and a bit of melted chocolate as well!

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pumpkin pie bars (raw, vegan, Paleo, gluten-free, refined sugar-free, dairy-free, grain-free, primal, egg-free)

Honesty time.

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These bars were the first pumpkin-flavoured baked good I’ve ever had. I know, I know. Eternal thanks to the blogging world for introducing me to pumpkin flavoured food and pumpkin pie spice. What could possibly be better than cinnamon, nutmeg, allspice, and ginger mixed together and thrown into every possible baked good ever made?

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It needs to start being socially acceptable to wear pumpkin pie scented perfume. And deodorant too, while we’re at it. Who’s with me?! These bars, along with making your house smell ridiculously amazing, are the love-child of a spiced, crunchy, maple-y base and a creamy, sweet, and silky spiced filling, are luscious slabs of pumpkin goodness that taste absolutely heavenly straight out of the freezer.

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They’re light and airy and spiked with warm flavours of cinnamon, nutmeg, ginger, and allspice. Reminiscent of boots, coats, and orange leaves strewn across the roads  – you really should make these as soon as humanly possible.

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Back to that amazing pumpkin pie spice… it could totally work as a bronzer, right?!

pumpkin pie bars

by Alessandra Peters

Prep Time: 20 minutes

Ingredients

    For the Base

    • 1/2 cup dried apricots
    • 1 tablespoon water
    • 2 tablespoons coconut oil
    • 1 cup pecans
    • 1 cup dessicated coconut
    • 1 tablespoon pumpkin pie spice
    • splash vanilla extract

    For the Filling

    • 1 cup cashews
    • 1 cup pumpkin puree
    • 2 tablespoons pumpkin pie spice
    • splash vanilla extract
    • 3 tablespoons coconut oil
    • 1/4 cup agave nectar

    Instructions

    To Make the Base

    1. Combine all ingredients in a powerful blender such as a Vitamix for 3-4 minutes or until completely combined.

    2. Press base mixture into a 5×7 inch baking tray

    To Make the Filling

    1. Combine all ingredients in a powerful blender such as a Vitamix until smooth. Because of the cashews, this may take up to 2 minutes.

    2. Spread the filling over the base.

    3. Freeze for 1-2 hours or until firm.

    4. Slice into 12 bars, then place back into the freezer until you serve them.

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    hazelnut chocolate chip fudge (vegan, Paleo, grain-free, dairy-free, gluten-free, refined sugar-free, raw)

    One more week.

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    One more week until October break. One more week until lazy mornings, baking days, and Madrid. One more week until I do away with the madness of school, the insanely busy days, and the struggle of waking up at an ungodly hour. I absolutely adore learning, and if you’ve read my About Me page, you’ll know that I often delve into fascinating online courses in addition to a rigorous school, but everyone needs a break every so often, and I simply can’t wait.

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    I can’t wait to explore Madrid and take cheesy pictures next to the Museo del Prado. I can’t wait to eat fudge whenever I want for a whole week, but most of all? I can’t wait to experiment. To throw ingredients in a bowl, go mad, and hope for the best! I had a spare hour or two today, so I did just that. I still can’t quite wrap my mind around this incredible flavour combination of cold, nutty, chocolately, and fudgy – it’s quite insane.

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    Creamy, icy, yet melt-in-your-mouth fudge with a sweet, buttery, crunchy undertone of hazelnuts all stirred up with a good dose of naughtily dark and delicious chocolate. Trust me on this one – if you have a store of these in the freezer, nothing can stop you. Not even those horrid, dark, cold mornings that end in you wrapping yourself in a multitude of towels you purposefully put in the dryer to warm yourself up. Or is that just me?

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    And since we’re on the topic of fudge, did you know that if you cut your fudge as soon as it’s hard enough to cut and bury it in the depths of the freezer, nobody will know about your possibly excessive fudge-eating habits? I speak from experience, my friends!

    hazelnut chocolate chip fudge

    by Alessandra Peters

    Prep Time: 10 minutes

    Ingredients

    • 1 cup hazelnuts
    • 1 cup macadamia nuts
    • 2/3 cup almond milk
    • 2 tablespoons vanilla extract
    • 2 tablespoons coconut oil, melted
    • 2 tablespoons maple syrup
    • pinch salt
    • 2 tablespoons cacao butter, melted
    • 1 cup chocolate chips

    Instructions

    1. Combine all ingredients except chocolate chips in a high-speed blender (I used my Vitamix) until very smooth and creamy, about 3-4 minutes.

    2. Scoop out the mixture, then fold in chocolate chips.

    3. Spread the mixture in a 8×8 baking tray lined with greaseproof paper.

    4. Freeze for 2-3 hours or until firm. Cut into small squares and store in an airtight container.

    5. Enjoy!

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