Guess what day it is. Guess. What. Day. It. Is.
My birthday! Yaaaaaay!
Congratulations to me, I have now reached a quarter of a century old. As my best friend so kindly reminded me yesterday.
Since it’s kind of a “big” birthday my parents and whole family keep asking me what I want. Something that should be “memorable”, according to my dad, and not just something “normal” like a crossfit membership. Even though that sounds pretty fantastic in my book.
But let me tell you what I want (what I really, really want).
UGH I cannot believe I just quoted the spice girls. I hated that song SO MUCH growing up and now it’s going to be stuck in my head all day. NOOOOO.
Anyway. What I really want is a puppy!!! Yep, still on that train. Still hasn’t happened. Even though I nag my family icessantly about it every. single. day. It’s going to happen. And who could say no to this face????
That’s really all I want.
Also I’m the most awkward person ever when it comes to birthday stuff. Presents? Parties? All the attention on me? Ugh I’m the worst. So. awkward. Which is funny because I don’t mind public speaking. But come my birthday? I feel like a first year going up for the sorting hat with hundreds of people staring at you, waiting for that little hat to give you your fate.
So speaking of birthdays, I thought I would dish up something fancy today, since it is my birthday. And if anybody served me these on my birthday (or any day for that matter) I’d be pretty freaking pumped. And yes, I’m fully aware that I posted a waffles recipe last week.
But you know what? It’s my birthday. And I do what I want. (said in a Cartman voice). And these waffles are too delicious not to share. But you should check out my other Paleo Plantain Waffles recipe from last week too!
Enjoy my friends! What’s your favorite birthday meal?
- 3 plantains, peeled and chopped: Use one greener plantain and two that are on the yellow/brown side (with a bunch of spots)
- ⅓ cup water
- ¼ cup melted coconut oil (substitute: avocado oil, melted butter or ghee) + extra, for greasing the waffle iron
- 1 egg
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 tsp maple or vanilla extract
- 2 Tbsp date sugar (or sweetener of choice)
- 2 cups mixed berries
- Coconut cream
- Maple syrup
- optional toppings: sliced bananas, melted coconut butter, shredded coconut, chocolate chips (why not??)
- Combine the plantains, water, oil, egg, sea salt, cinnamon, extract, and sweetener in a food processor or blender and let it run until the batter is completely smooth. You may need to scrape down the sides and pulse a few additional times to get the chunks out.
- Heat up your waffle iron and grease it with some extra melted oil. You could either use an oil spritzer or heat-proof pastry brush to do this. Make sure it’s on the lightest setting so the waffles don’t overcook.
- When the iron is ready, use a rounded ½ cup scoop to spoon the batter in the middle of the waffle iron. Let it spread a little bit, then close the top and cook until done, about 3 minutes. Mine has a little green light that shows you when it’s finished. Watch them closely so they don’t burn!
- If you’re making a bunch of waffles and don’t want them to get cold, turn your oven on the “keep warm” setting (about 170F) and pop your finished waffles on a parchment paper or wire rack lined baking sheet in the oven until the rest are finished.
- Here come the toppings: pile them on! I used mixed berries, coconut cream, shredded coconut, and some maple syrup.
A tip from Merit & Fork: Leftovers (if you have any!) can be frozen and reheated in a toaster oven!
Inspired by Merit & Fork’s AIP Plantain Waffles