Gluten-free Waffles

Gluten-free Waffles

I love LoVe LOVE breakfast!  I’m currently playing The Game-On Health Challenge (come join the next round!), and I chose a gluten-free meal plan.  Since many of my favorite breakfast recipes have whole wheat flour such as my beloved Multigrain Waffles, I’ve been experimenting with all purpose gluten-free flour.  I was skeptical the they would turn out as great as my other waffle recipes… but they were tasty, fluffy, and a complete success. So… I can’t get enough of coconut.  Whether it’s coconut oil, milk, or flour, I’m loving all the health benefits and flavor.  My husband now loves spreading coconut oil on top of waffles and bread instead of butter.  Just another way to sneak in some healthy stuff just like I did with my homemade whole wheat bread. Well, you’ll get double the benefits with this gluten-free waffle recipe.  Of course I want you to slather lots of coconut oil on top, but the real coconut benefit is on the inside.  Coconut flour, which is super high in fiber, is a great gluten-free option.  It absorbs lots of liquid so you don’t need much and tastes great.  Can’t wait for you to try it! Here are the other ingredients I used for this recipe.   PrintGluten-free Waffles Ingredients1/2 cup Gluten-free all purpose baking flour (or 1/4 cup tapioca flour and 1/4 cup potato starch) 1/2 cup coconut flour 1/2 cup quick whole oats 2 tsp baking powder 1 Tbs chia seeds 1 tsp cinnamon 1/4 tsp salt 2 eggs, well beaten 2 Tbs olive oil 2 cups vanilla almond milk InstructionsCombine all dry ingredients (first 7 ingredients) together well in medium-sized bowl. Combine well. Combine eggs,...
Healthy Oatmeal Breakfast Cookies

Healthy Oatmeal Breakfast Cookies

A cookie for breakfast!?!?  Isn’t that what we all dreamed of when we were kids?  It doesn’t get much better than that.  There are several versions of this cookie on the internet, but I think I’ve perfected the recipe with a couple tweaks and changes.     If I make them plain without blueberries or cranberries, I love scooping a large spoonful of peanut butter or almond butter on top. The combination of a nutty butter with the chewy oatmeal and underlining banana taste would make anyone’s morning better.  Since lots of peanut butter sneak in unhealthy ingredients, make sure to read the ingredients.  The only thing needed for peanut butter is… well, peanuts!  My family has become a big fan of Adam’s All Natural Peanut Butter.   Okay, I originally used coarsely chopped fresh cranberries in this recipe.  Well, they are only in season for a short time.  Don’t get me wrong… they are really tasty with fresh cranberries, but I wanted to see how they would be with blueberries.  Oh. my. goodness.  The flavor burst in my mouth!  I highly recommend using some organic blueberries when making these quick breakfast cookies.     I’m LOVING these silicon baking liners.  It eliminates the need for cooking sprays and butter/shortenings (please don’t use this option) when greasing a pan.  These cookies bake really well on these liners.  Hey, healthy cooking doesn’t mean extra time, preparation, or cleaning up!   PrintHealthy Oatmeal Breakfast Cookies Ingredients2 ripe bananas, mashed 1/2 cup unsweetened applesauce 1/4 cup pure honey 2 tsp pure vanilla extract 1 tsp cinnamon 1/4 tsp salt 2 and 1/2 cups...
Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

This was my first time baking with gluten-free flour.  I’m currently playing The Game-On Health Challenge (come play the next round with me!), and I chose a gluten-free meal plan.  I LoVe muffins WAY too much to give them up for 6 weeks.  So, I needed to find a solution.  I was nervous waiting the 15 minutes while they baked, but they turned out light, fluffy, and moist!  My 3 ‘musts’ when it comes to muffins.   PrintPumpkin Gluten-Free and Vegan Muffins Ingredients2 cups Gluten-free all purpose baking flour (I use Bob's Red Mill) 1 tsp xanthan gum or flaxseed meal (I used flaxseed meal) 2 tsp baking powder (read ingredients... some are NOT gluten-free) 1 tsp baking soda (same as baking powder) 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp salt 1 cup pumpkin puree 1 cup unsweetened applesauce 1/2 cup honey or organic agave 1/4 cup olive oil 1/4 cup milk of your choice (I used coconut milk) 1 tsp pure vanillaInstructionsPreheat oven to 375. In a large bowl, combine flour, xanthan gum/flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well. In a separate medium-sized bowl, combine pumpkin, applesauce, honey, olive oil, milk, and vanilla. Pour wet ingredients into the dry ingredients and mix well. In a lightly greased muffin pan, pour about 1/3 cup batter into each muffin cup. Bake for 15 to 20 minutes until a toothpick comes out clean. The tops will be slightly golden brown.NotesYields 1 dozen3.1http://www.nodietsallowed.com/gluten-free-pumpkin-muffins/   Need other gluten-free ideas?  Try my Breakfast Quiche and my Gluten-free...
Gluten-free crepes

Gluten-free crepes

PrintGluten-free crepes Ingredients1 1/4 cup soy milk 1 1/4 cup rice milk 6 eggs 4 Tbs extra-light olive oil 2 Tbs sugar 3/4 tsp salt 1 tsp xanthum gum 1/2 cup oat flour 1 cup gluten-free multi-purpose flour mix (prefer King Arthur) InstructionsPlace all ingredients in bowl and beat on high for several minutes. Preheat medium-sized frying pan on medium heat. Spray with cooking oil or melt small amount of butter. Pour about 1/2 cup of batter into center and tilt pan in circular motion to coat bottom. After about 1 minute, use spatula to gently flip crepe and cook for about another minute. Tip: Whisk batter prior to pouring each crepe in frying pan. Filling suggestions: Peanut butter/almond butter and sliced bananas, sliced fresh strawberries and sliced bananas with powdered sugar, or yogurt with combination of fresh fruit. ~ Much love and thanks to my beautiful and health motivated sister-in-law, Jessica, for this wonderful gluten-free recipe!...

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