One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Veggie Waffles

– Gluten-Free & Dairy-Free / Paleo / AIP –

Who doesn’t enjoy something crispy?!  These waffles are loaded with veggies (and even a bit of protein), and they’re perfect as an easy snack, an appetizer, or even as a quick breakfast.  Enjoy!

Ingredients

1 cup leek greens, chopped finely
1/2 cup sweet potato, grated
1/2 cup cilantro, chopped finely
1/2 cup red cabbage, grated
1 cup cassava flour
1 cup water
1/2 tsp salt
2 Tbsp olive oil
1 sccop collagen peptides

  •  Preheat your waffle-maker.
  • In a large bowl, combine all chopped vegetables.
  • Add flour, salt, and collagen peptides, and mix to coat the veggies.
  • Add water and mix again to obtain a homogenous texture.
  • Form small even-sized balls out of the “batter”… and place once batter on each side of your waffle iron to bake.
  • Allow to cook until each waffle is slightly crispy and easily removed from your waffle iron.
  • Serve with garlicky coconut yoghurt, or coconut-yoghurt tzatziki sauce.

On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »