Blueberry Waffles from Danielle Walker’s Against All Grain

Danielle Walker

 

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Food blogger and author of the New York Times best-selling cookbook, Against All Grain, Danielle Walker is a  self-trained chef offering innovative, accessible Paleo-influenced recipes that are not only healthy and delicious, but are also credited for saving her life.

For months, Danielle suffered from drastic weight loss, joint pain and malnutrition. After countless doctor visits, she was diagnosed with a severe form of Ulcerative Colitis at age 22, just two months after getting married. Despite her expansive array of medications and prednisone steroids, Danielle found herself hospitalized numerous times each year, admitted repeatedly for multiple blood transfusions due to morbidly low hemoglobin levels.

Left with a choice between surgery or a life-long weekly treatment with harsh side effects, Danielle began her own research to explore other options. A friend’s success on the Specific Carbohydrate Diet (SCD) led Danielle to give it a try, only eating grain-free, sugar-free, starch-free, and unprocessed foods. Although no doctor would support a dietary change as a part of her treatment, Danielle realized that she could take things into her own hands to achieve real results.

Danielle noticed improvement, but committing to a new, drastically different diet was not easy. When her son was just 9 months old, she had an extreme setback which caused her to be hospitalized yet again and required multiple blood transfusions. She began eliminating more food groups including grains, lactose and legumes, following a plan that closely mimicked the Paleo diet. Seeing drastic progress after just 48 hours, Danielle began dedicating her free time to creating delicious comfort foods that could be enjoyed on a restricted diet. She focuses on flavors and textures, refusing to feel deprived despite her limited food choices.

Danielle started her blog, Against All Grain, to help others suffering from similar ailments continue to enjoy food. Her recipes are all entirely grain-free, and consequently gluten-free, free of refined sugars, and minimal to no dairy. Most are appropriate for those following the Paleo, Primal, SCD, GAPS, and gluten-free lifestyles, and more. With her acquired culinary skills, love for food, and an equal love for journalism, she has become a source of hope for others suffering from similar allergies and autoimmune diseases.

Danielle lives in San Francisco with her husband and son and is currently working on her second cookbook, Meals Made Simple, which will publish in October 2014.

Check out Danielle’s list of Paleo Alternatives:

FLOUR
ALMOND FLOUR is a great substitute for gluten and grain flours because it is high in protein, antioxidants, and heart healthy fats. The finer the grind, the better your baked goods will turn out.

COCONUT FLOUR is packed with dietary fibers and protein, making it a natural gluten-free flour alternative. It is also a great substitute for those with nut or wheat allergies, but can be tricky to use for baking.

BUTTER
COCONUT OIL is a healthy fat extracted from the meat of the coconut and holds many medicinal properties. It is heat stable, slow to oxidize and resistant to rancidity, making it suitable for high-temp cooking or frying.

PALM SHORTENING has a firm texture and a high melting point making it a great substitute for baking fluffy and cakelike delights.

GHEE is a clarified butter, meaning the milk solids have been almost entirely removed, leaving only the healthy butterfat behind. Unless you are extremely sensitive to dairy, this is a great alternative fat.

Binders & Thickeners
GELATIN offers many health benefits for the gut, hair and nails and is Danielle’s preferred binder, especially for desserts. Kosher, fish gelatins are also available.

Milk
ALMOND MILK is easy to prepare and often much tastier when homemade. If using store-bought almond milk, be sure to buy an unsweetened original flavor – the fewer ingredients, the better.

COCONUT MILK is a lactose-free alternative. Avoid the boxed coconut milk ‘beverages’ as they contain additives and stabilizers. Look for canned coconut milk (in BPA-free cans) that contains coconut and water instead of guar gum.

Condiments
FISH SAUCE is a salty condiment used in Thai and other Asian cuisines and it’s a great substitute for Worcestershire sauce. Always look for bottles that contain only anchovy and salt.

COCONUT AMINOS are made from naturally aged coconut sap blended with sea salt. They are a great soy sauce substitute as they have a low glycemic index.

Sweeteners
HONEY, when raw, local and organic, is an energy and immune system booster. It contains monosaccharaides (single sugars), making it easier for the body to absorb and process.

MAPLE SYRUP is a natural, unrefined, liquid sweetener that can enhance the flavors of baked goods or savory dishes. Always use pure grade B.

COCONUT CRYSTALS (aka coconut sugar), have been used as a traditional sweetener for thousands of years and have a very low glycemic index.

Directions

1. Preheat a waffle iron to the lowest setting.

2. Place all the ingredients in the order listed, except the blueberries, in a high-speed blender.

3. Blend on low for 30 seconds, then increase to high and continue blending until the batter is completely smooth, about another 30 seconds.

4. Spoon the batter into the waffle iron, filling halfway and spreading evenly. Sprinkle a handful of blueberries over the batter.

5. Close the lid and cook for 45 seconds to 1 minute, until the steam stops rising from the machine and the waffles easily release with a fork. Keep them in a warm oven while you finish making the rest of the waffles.


What's Needed:

 

· 3 large eggs, at room temperature
· ½ cup coconut milk
· 3 tablespoons honey or maple syrup
· 3 tablespoons coconut oil, melted
· ½ teaspoon pure vanilla extract
· 1 cup raw cashews or macadamia nuts
· 3 tablespoons coconut flour
· ¾ teaspoons baking soda
· ¼ teaspoon sea salt
· ½ cup blueberries

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