It was soup for dinner the other night and I couldn’t get the vision of a dunk-able gooey grilled cheese sandwich out of my head. While not quite the masterpiece I lived on as a kid, this unique grain free version totally hit the spot and was a hit with the whole family!
Note: Cheese, being in the somewhat gray area of clean eating, is a personal choice. Do what’s best for your own body. Read more here about cheese and the primal diet. For me, full fat dairy products help my family on their journey away from other outright toxic choices!
- 4 eggs
- 1/4 cup whole milk or unsweetened coconut milk
- 1/4 cup coconut flour
- 1/2 tsp sea salt
- 1/4 tsp cream of tartar
- 1/4 tsp garlic powder (or your favorite spice/herb)
- 1/4 tsp pepper
- Cheese for filling (I used sharp cheddar because that’s what my kids like but the choice is all yours!)
Combine all ingredients until you have a smooth batter. Heat large griddle pan to medium high. Lightly grease or spray pan with your choice of oil. Pour mixture onto pan and spread gently (tilting the pan works well too!). Mine covered almost the entire griddle. Cook until you see batter begin to thicken. Draw grid lines on batter into desired square shapes with spatula. Keep redrawing the lines as the batter continues to cook. You will know it’s time to flip when you can easily cut individual squares with the spatula. Flip each square and cook on other side. Trim squares to make even unless ragged edges don’t bother you (I love this part….getting to eat the scraps!) Turn heat down to low, add cheese to half the squares, top with remaining squares and let sit until cheese melts. Serve as squares or cut into little triangles.
You can also make them round and they can be quesadillas served with a good guac or salsa! Just be sure to spread the batter out after scooping on pan. You don’t want them too thick. Leftovers also re-toast very nicely for lunch the next day!