Make It Merry & Bright

Potato LatkeWaffles Enjoy this fun take on a holiday classic! These crispy, delicious waffles are paleo friendly and a delightful savory breakfast alternative. If you’re following a strict paleo diet and not using potatoes, replace with equal weight of the root vegetable of your choice.

INGREDIENTS 1 ½ lb Russet Potatoes, peeled and shredded

1 ⅔ cups peeled and shredded Carrots 1 cup peeled and shredded Onions 1 cup Bob’s Red Mill ® Paleo Baking Flour 2 tsp paleo-friendly Baking Powder* 1 ½ tsp Salt ¾ tsp Freshly ground black pepper 3 Eggs, lightly beaten Coconut Oil cooking spray Optional toppings: Applesauce, Smoked Salmon or Lox, Dill, Red Onion, Capers, Chives INSTRUCTIONS • Using a food processor or a box grater, shred potatoes, onion and carrots. Transfer to a large bowl lined with cheesecloth. Pull up the sides of the cloth and twist until you’ve squeezed all excess liquid into the bowl. Set on a plate lined with paper towels. Wait 2–3 minutes, then squeeze out excess liquid once more. • Discard liquid and cheesecloth. Add shredded veggies to the bowl and add flour, baking powder, salt and black pepper, using a spatula to combine. Add beaten eggs and stir to combine. • Set waffle iron to medium heat. Once hot, spray generously with the coconut cooking spray. Add ⅓ – ⅔ cup batter to the iron (the amount you add depends on whether you have a classic iron or a Belgian iron), spread into an even layer and close the top. Cook for about 5–8 minutes, or until the waffles are golden and cooked through. Serve with assorted toppings! • *Paleo-Friendly Baking Powder: Whisk together 1 Tbsp Cream of Tartar, 1 ½ tsp Baking Soda, 1 ½ tsp Arrowroot Starch. Makes 6–12 waffles.

BOB’S RED MILL E-BOOK | MAKE IT MERRY & BRIGHT