sugar

Ski Mountain Sugared Waffles {Grain-Free, Gluten-Free, Paleo}

on By 1 Comment

Sugared Waffles4These fluffy and light waffles have a wonderful caramelized sugar coating and make the ultimate brunch, breakfast or dessert! Best yet, they are grain & gluten-free, dairy-free and paleo!

You know what ski mountain waffles are? If you don’t, you are seriously missing out. I don’t think “Ski Mountain” is the official name of these beauties, but that’s what I always have referred to them as, because I only experienced these amazing waffles at the ski mountain. Upon some googling I found out that they are actually called Liege Belgian Waffles. 🙂

Sugar Waffles1

The sugary sweet intoxicating smell wafting from the “waffle hut” would lure me in every single time. Heck, even if I didn’t feel like skiing on frigid cold days or icy conditions I would suffer through the poor conditions and possible frost bite just so I could enjoy the caramelized, buttery, sweet goodness.  I figured I was burning all those calories trying to stay warm, right!?

These days skiing is not on the activity list, as the list is pretty booked up with diaper changes and tummy time, but that’s ok because one smile from my little angel is all I need anyway 🙂 BUT, waffles are still very much a part of my world! The cold weather this past week must have triggered my desire for the ski mountain waffles because I woke up craving them, and went to work in the kitchen, and here they are! They are everything I remember them to be- deliciously warm with a wonderful caramelized crispiness on the outside. Top them with some chocolate sauce and coconut whip cream and you’re on your way to waffle heaven!

Sugared Waffles3

If you love these waffles be sure to check out my COOKIE DOUGH STUFFED PANCAKES!

ChocolateChip Cookie Butter Pancakes Better1

Ski Mountain Sugared Waffles {Grain Free, Gluten Free, Paleo}

  • 1 ½ cups Almond Flour (I used Wellbee’s)
  • 3 tablespoons arrowroot flour
  • 2 eggs- whites and yolks separated
  • 1 teaspoon vanilla
  • 4 tablespoons coconut sugar (divided 2 tablespoon/2 tablespoons)
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 cup almond milk
  • 2 tablespoons of coconut oil or grass-fed butter (melted)
  1. In a large bowl combine the almond flour, arrowroot flour, 2 tablespoons of coconut sugar, salt and baking powder and mix.
  2. Make a well in the middle of the dry ingredient and add the 2 egg yolks, vanilla, almond milk and coconut oil, and mix until smooth.
  3. In a separate bowl beat the 2 egg whites with a hand mixer for a few minutes until soft peaks are formed.
  4. Fold the egg whites into the batter and mix until uniform, but do not overmix.
  5. Place about ⅓ cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron’s directions. I took a fork to gently press the sugar into the batter before closing iron to ensure it formed a sugar crust on the waffle, not the iron.

Sugar Waffles Collage

Chai Spiced Sugar Cookies

on By 2 Comments

These adorable sugar cookies have a hint of chai spice and are topped with a coconut butter and honey glaze. They also happen to be grain-free, gluten-free and paleo, but you’ll never guess, because the are scrumptious!Chai Sugar Cookie2

Sugar cookies are a big part of our family holiday tradition. I remember many Christmas’ in my younger years rolling out the sugar cookie dough with my mom. My hair would be covered with a dusting of white powder, and the floor would be a mess with heaps of flour strew about. My fingers would be coated with sticky dough as I grabbed the next cookie cutter to make another batch. My mom often made angels and I always made horses. I may have been the messiest sugar cookie maker in the land, but those cookies came out beautifully, topped with sugar icing and sprinkles galore!

I knew I had to make an awesome grain-free sugar cookie that would bring back the nostalgia of my childhood sugar cookie making days. I made a mess and I loved every minute of it! Flour (almond this time!) was in my hair and on the floor just like the good old days 🙂

Chai Sugar Cookie1

I even upgraded these sugar cookies by adding a chai spice mixture to the batter which compliments the coconut butter honey frosting. These would go amazingly well with a cup of tea!

Chai Sugar Cookie3

Don’t be afraid to serve these beautiful and tasty cookies to all your guests- they’ll never know they are not the real deal!

Chai Spiced Sugar Cookies

These delectable and adorable sugar cookies have a hint of chai spice and are topped with a coconut butter and honey glaze. They also happen to be grain-free, gluten-free and paleo!

  • 2 cups almond flour
  • 1 pasture-raised egg
  • 1/3 cup coconut sugar
  • 1/4 teaspoon Himalayan salt
  • 1/4 cup grass-fed butter ((or ghee))
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon cloves
  • 1 dash black pepper
  • 1/3 cup coconut butter ((icing))
  • 1 tablespoon honey ((icing))
  • 1-2 teaspoons coconut oil ((amount depends on desired thickness of icing))
  1. Preheat oven to 350 degrees F.

  2. In a large bowl mix the almond flour, salt, cinnamon, ginger, cardamom, cloves, and black pepper.

  3. In a small bowl mix the egg, butter, and coconut sugar.

  4. Add the wet ingredients into the dry ingredients and mix until combined.
  5. Place the dough onto a sheet of parchment paper on a cookie sheet and flatten the ball with your hand. Place a sheet of parchment on top and roll out the dough.
  6. Place the cookie sheet with the rolled out dough (between 2 sheets of parchment) into the freezer.

  7. After 15 minutes remove the dough and use your selected cookie cutters to make your cookies. Place the cookies directly onto the cookie sheet. (If dough becomes too soft simply stick back into the freezer for a few minutes, then work quickly to cut the remaining cookies.)

  8. Bake at 350 degrees F for around 10 minutes, remove when edges just begin to brown.

  9. Remove when the cookies are cool, top with icing.

  10. To make the icing: In double broiler (or in a small saucepan within a large saucepan that contains some water) heat the coconut butter, honey and coconut oil until smooth and melted. Do not over heat.

  11. Add more coconut oil if needed to thin out the icing. Spread onto of the cooled cookies and top with sprinkles if desired.

Chai Sugar Cookies Collage