Perfect way to use up leftovers from Thanksgiving. Paleo, gluten-free and grain-free savory turkey cranberry sandwiches made with homemade cranberry jam. Full of flavor and nutrition to keep you full and satisfied. Leftovers never looked so good.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
1 large green/yellow plantain (200g)
2 tablespoons coconut oil
2 tablespoons coconut flour
1 cup fresh cranberries
2 tablespoons maple syrup
*can add some stevia if you like it sweeter
1/4 cup water
1 tablespoon gelatin (red can as you want it to get a little thick)
few slices of leftover turkey
few scoops of any leftover veggies
First make waffles.
Place plantains, eggs, coconut oil and coconut flour into blender.
Blend until smooth.
Pour batter into waffle maker and let cook according to waffle maker directions.
Once waffles are done set aside.
Makes 4 large waffles.
Make cranberry jam
Over medium heat place 1/4 cup water into a pot.
Add in cranberries and bring to a boil for 10-15 minutes.
Once cranberries get soft drain the remaining water (if desired).
Stir in maple syrup.
Add in gelatin if desired to make a thick jam.
Stir. Set aside.
Next assemble sandwich.
Place one waffle down and layer with turkey, lettuce, cranberry jam and leftover veggies of choice.