Honey Cornbread Waffles

I saw a recipe for some maple waffles with chili on top, and knew I not only had to make a gluten free version, but I wanted to make it a honey cornbread waffle! And this delicious meal was born. I love corn bread with my chili, and this is such an easy way to have both. It's also a great way to make a big pot of chili, and eat the leftovers in a different way on day two.

Honey Cornbread Waffles

1 c cornmeal
1 c brown rice flour mixture
1/2 t xanthan gum
2 T baking powder
1/2 t salt
1/4 c sugar
1/3 c oil
3/4 - 1 c milk
1 egg
1/4 c honey

Mix all ingredients together and scoop into your waffle iron. Cook until crispy. Serve topped with chili, or syrup.

Yields: 6 waffles

Hearty Breakfast Cookies

Breakfast cookies really have become a staple in our house! They're easy to grab for my husband on his way to work, and my son thinks he's getting away with murder eating cookies for breakfast. My mom sent me this recipe, and it's a fabulously healthy version of our favorite breakfast treats!

Hearty Breakfast Cookies

1 1/2  c oats
1/4 c flax seed meal*
1/4 c finely chopped nuts
1/2 t baking soda
1/4 t salt
3 T dried chopped fruit (I use crasins and apricots, mom uses dates)
1/4 c + 2 T yogurt
2 T honey
1 egg

Preheat the oven to 350. In a large bowel mix oats, nuts, flax seed meal, baking soda, and salt until well combined. Mix in dried fruit. Mix in oil, honey, yogurt, and eggs. Onto a baking pan lined with parchment paper (or a silicone mat), scoop 1/8 - 1/4 c of the batter. Bake until lightly golden, but still soft (about 16 min). These can be eaten immediately, or frozen for later consumption.


* To make your own flax seed meal, pour some flax into the blender and run it until the flax is ground. Flax can't be ingested unless it's cracked, so this is necessary.

Southwestern Eggs In A Nest

I eat a lot of eggs or quesadillas for lunch. It's just easy. But lately I've gotten bored of Scrambled or Fried eggs. So I made this little combination of both. It's still super simple, but a little different. And it satisfies my craving for both. Reminiscent of Eggs in a nest (a dish I was introduced to in Home Ec), this has a southwestern twist to it.

Southwestern Eggs In A Nest

Corn tortillas
Egg
Shredded cheese
Margarine
Pam
Salsa

Heat a pan on medium heat. Cut the centers out of your tortillas. Butter around the outsides. Place one tortilla (margarine side down) on a frying pan. Lightly spray the center. Crack the egg in the center and sprinkle cheese around the outside. Top with second tortilla (margarine side up). Flip when bottom is cooked. Top with salsa and enjoy!

I also will make my son a mini quesadilla out of the center. It's too cute!

Apple Steel Cut Oatmeal (crockpot)

I love steel cut oatmeal! It's so much meatier than the regular stuff. So when my mom offered her crockpot recipe, I jumped at the opportunity to try something that took a lot less time that usual. I like to top it with crasins and a spoon full of brown sugar. 

Apple Steel Cut Oats (crockpot)

1 c milk
1 T brown sugar
1/2 t vanilla
1/4 t salt
1 t cinnamon
1 c steel cut oats
4 c water
2 granny smith apples (peeled and cut into 1 inch pieces)

Heavily grease your crockpot. Put all ingredients in the crockpot and lightly stir to mix. Cook on low for 8 hours.

Poppyseed Bread

I've been craving poppy seed bread lately. Or more accurately those vanilla poppyseed muffins from Costco. So I played with a recipe and came up with this delicious bread! You can put a glaze on it, or you can just enjoy it plane. It turned out that good!

Poppyseed Bread

1 1/2 c brown rice flour mixture
1/4 t salt
1 1/2 t baking powder
3/4 t xanthan gum
2 eggs
1/2 c oil
1 c + 2 T sugar
3/4 c milk
1 T poppy seeds
1 1/2 t vanilla extract
1 1/2 t melted butter

Preheat oven to 350 degrees. Mix all dry ingredients together in a bowl. Add all remaining ingredients and mix thoroughly.  Pour in a greased bread pan and bake for 50 - 60 minutes.

Chocolate Doughnut Holes

I have a weakness of Chocolate Doughnuts. Glazed, with a chocolate frosting, or even dusted with powder sugar. Any way you make them, I will enjoy them! When I was pregnant I would periodically break down and buy one and suffer the consequences. So I knew I needed to convert this to gluten free! I don't have a doughnut pan, so I made these doughnut holes in a mini muffin pan. The bite size is absolutely delicious!

Chocolate Doughnut Holes

1 c brown rice flour mixture
1/2 c sugar
1/4 c + 2 T coco powder
1/2 t baking soda
1/2 t baking powder
1/2 t xanthan gum
1/2 t vanilla
1 lg egg
6 T sour cream
1/4 c milk
1/4 c oil

Preheat oven to 375 degrees. Mix vanilla, egg, sour cream, milk and oil together. Add dry ingredients. Bake in greased pan until a toothpick can be removed cleanly.  Cool completely before topping. You can dip these in powdered sugar, a clear glaze, or my favorite, a chocolate glaze with sprinkles. Yummmm!

If you have leftovers I prefer to leave them sitting out on the counter. That way they get a little crusty around the edges (just like a doughnut in the store). If you put them in a tupperware, they get a little soft for my taste. But it's all about your personal preference.

Chocolate Glaze
1/2 c unsalted butter

1/4 c milk

1 t anilla

4 oz semi-sweet chocolate

2 c + 3 T powdered sugar

Heat butter, milk, vanilla, and syrup until chocolate is melted. Turn to low and stir in remaining ingredients. Mix until no more lumps exist. Dip doughnut holes in chocolate and top with sprinkles.


Yields: 36 doughnut holes

PB Pretzel Granola Bars

Sometimes you just don't feel like baking. Like when it's 100 degrees out. These granola bars are made by heating the liquid up on the stove and cooling in the fridge. Because they're not baked, these aren't as healthy as my typical Granola Bars, but they're delicious!

You don't have to make these with peanut butter. Just omit that step and you can add crasins, apricots, nuts, or let the batter cool a little and add chocolate chips. The sky's the limit!

PB Pretzel Granola Bars (stovetop)

2 c oats*
1 c rice crispies (brown rice)*
1/4 c GF pretzels (crushed)
1/4 c butter
1/4 c honey
1/2 c brown sugar
1/2 t salt
1 t vanilla
2 T crunchy peanut butter

Mix oats, rice, and pretzels in a medium bowl and set aside. In a small sauce pan, melt butter over medium heat. Once it's melted, add honey brown sugar, salt, and vanilla. Stir it all together and let sit until it boils. Once the ingredients reach a full boil set the timer for 2 minutes 15 seconds. Add peanut butter and mix until combined.

Immediately pour over the oat mixture and mix until everything is completely combined.  Press into a lightly greased 9 x 13 pan. Cool in the fridge for 20 minutes. Cut into desired size bar or squares.


* Make sure if you're highly intolerant to gluten that you're using certified Gluten Free oats and rice

Granola Bars

I love granola bars! They're just a tasty grab and go food. And they can be pretty healthy if made right. This recipe can be adapted to your preferences. You could do any fruit or nut you want. We've done blue berries, cherries, almonds, walnuts... Just pick your favorites!

Granola Bars

2 c rolled oats*
1 c rice crispies (brown rice)*
1 c sunflower seeds
1/2 c brown rice flour mixture
1/4 t xanthan gum
1/2 c honey
1/4 c brown sugar
2 T unsalted butter
2 t vanilla
1/2 t salt
1/4 c dried apricots
1/3 c dried crasins

Preheat oven to 300 degrees. Butter a 9 x 13 pan and set aside. Pour oats, seeds, apricots, crasins, flour, and xanthan gum into a large bowl. Set aside.

Combine honey, sugar, butter, vanilla, and salt in a small saucepan. Cook on medium heat until sugar dissolves. Immediately pour the liquid into the oat mixture and mix until everything is combined. Pour into buttered pan and press firmly to make sure it's evenly distributed.

Bake for 25 minutes. Cool completely and cut into desired size bars or squares. Store in an air tight container. For easy eating, individually saran wrap in advance.

* Make sure if you're highly intolerant to gluten that you're using certified Gluten Free oats and rice

Pumpkin Chocolate Breakfast Cookies

We just loved the breakfast cookies I made a few weeks ago. So much my husband requested a pumpkin version. These are just as moist as their banana brothers, with a hint of pumpkin and spice.

Pumpkin Chocolate Breakfast Cookies

1/2 can pumpkin puree
1/4 c shortening
2 T neutella
2 eggs
1 t vanilla
2 c brown rice flour mixture
2 c oats
1/3 c sugar
2 t baking soda
3/4 t xanthan gum
1 t cinnamon
1/2 t nutmeg
1/3 c chocolate chips

Mix all dry ingredients together and set aside. Mix pumpkin, shortening, neutella, eggs, and vanilla together. Add dry ingredients and mix. Pour in oats and chocolate chips. Scoop 2 T onto a baking pan lined with silicone or wax paper. Bake at 350 for 13 - 15 minutes.

Yields: 22 cookies

PB Granola

We're big fans of granola in our house. We also go though jars of peanut butter, so I figured we could use a peanut butter recipe. The house smelled delicious as this was cooking! It tastes fabulous. You can taste a hint of honey and cinnamon, but mostly the peanut buttery goodness. I will definitely make this again. I will probably double the batch next time.

Peanut Butter Honey Granola

1/2 c peanut butter
1/2 c honey
1 t cinnamon
1 t vanilla
3 c oats
1 c puffed rice
1/2 c sunflower seeds

Pour oats, rice and sun flower seeds in a medium bowl and mix. Set aside. Put honey and butter in a microwave safe bowl and microwave for 1 minute. Mix together and add cinnamon and vanilla. Pour over oat mix until everything is thoroughly covered. Spread on a baking sheet covered with wax paper. Bake at 320 for 15 - 20 minutes or until it starts to brown. Set aside to cook and break into pieces.

Banana Chocolate Chip Breakfast Cookies

I've been in a breakfast rut lately. I had a baby about a month ago, and have been relying on cereal or oatmeal for the majority of breakfasts and I'm sick of it. So today I whipped up a batch of granola and thought I'd try something new while I was at it. So I experimented and loved the results!

This is meant to be a healthy breakfast substitute, so it's not a really sweet cookie. It more reminds me of little drops of bread. It's moist with a subtle taste of Banana. But that doesn't make it any less delicious. I split one of these with my son, and left a plate of cookies on the table while I went to find my camera. When I came back my son was sitting on the table and a cookie was gone!

These cookies travel well. They don't leave crumbs and one serving fits neatly in your hand. If serving to kids, you may want to make them half the size for easier consumption.

Chocolate Chip Banana Breakfast Cookies

1 1/4 c brown rice flour mixture

1/4 c sugar

2 t baking soda

1/2 t xanthan gum

2 bananas (smashed)
1/4 c oil

2 T peanut butter

2 eggs

1 t vanilla

2 c oats

1/3 c chocolate chips

1/3 c walnuts (optional)

2 T flax seeds (optional)

In a medium bowl combine all dry ingredients; set aside. Mix together bananas, oil, peanut butter, eggs, and vanilla. Add in dry ingredients mixing thoroughly. Mix in oats, chocolate chips, walnuts, and flax seeds.

Scoop 1/4 c* batter onto cookie sheet lined with silicone mat, or wax paper (or lightly spray pan). These don't expand or rise too much, so flatten the cookie to desired shape. Bake at 350 for 16 minutes or until just starting to brown.

Yields: 12 cookies

* This makes pretty big cookies (1 serving per cookie), if desired scoop in smaller amounts and adjust cook time accordingly.

Pumpkin Waffles

This time of year I can't help but wanting pumpkin flavored everything! So I couldn't help but convert my favorite pumpkin waffle recipe to gluten free. Something about this just reminds me of fall! The pumpkin is just a subtle taste. You can add more pumpkin if you need a stronger flavor, but this is just perfect for me!

Pumpkin Waffles

2 1/2 c brown rice flour mixture

3/4 t. xanthan gum

2 1/2 T baking powder

4 t cinnamon

1/4 t salt

2 c milk

1/2 15 oz can pumpkin

1/2 c brown sugar

2 T butter (melted)

3 large eggs

Combine all dry ingredients in a bowl. Mix all remaining ingredients in the mixer. Slowly mix in dry ingredients until combined. Cook in your waffle iron until desired crispiness. 

Yields: 8 - 10 waffles

Pumpkin Cream Cheese Bread

The original version of this recipe is one my mom makes. It's so tempting, I must admit, I've indulged in the non gluten free version a few times before I converted it. And the new, gluten free version is just as good as the original.

Pumpkin Cream Cheese Bread

 

Filling

1 8 oz cream cheese (softened)

½ c sugar

1 large egg

1 T grated orange peel

Bread

1 2/3 c flour

1 ½ c sugar

1 t baking soda

1 t baking powder

½ t xanthan gum

½ t salt

½ t cloves

½ t cinnamon

¼ t ginger

¼ t nutmeg

1 c pumpkin puree

½ c oil

3 large eggs

1 c chopped walnuts

Preheat oven to 325. Combine filling ingredients in a small bowl and set aside.

In a larger bowl, mix all dry ingredients together. Add all wet ingredients together until combined. Scrape bottom of the bowl, and mix until just combined. Fold in nuts.

Pour half of the pumpkin mix into each loaf pan. Spoon the cream cheese mix on top. Fill with remaining pumpkin mix. Bake at 325 for 60 – 70 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes. Move to rack to cool completely.

Steel Cut Oatmeal

I've never been a big oatmeal fan. Lately I've been trying to eat more of it because I know it's good for you, but it's never been something I would choose to eat. A few months ago work brought in some oatmeal from Jamba Juice. It was the best stuff I've ever tasted, and I've been thinking about the recipe since. I'm not willing to pay $3 for a little bowl of oatmeal, and I figured if I could find a recipe, I would give it a whirl.

This weekend I found Steel Cut oats at Sunflower Market (a kinda hippy-farmer's market local grocery store), so I bought a pound, and found a recipe I could tweak online. The results were just fabulous! Best oatmeal I've ever had. 

Steel Cut Oats

1 T butter

1 c steel cut oats*

3 c boiling water

1 c milk (I used low fat)

1 T vanilla

fruit, nuts and brown sugar to taste

In a large sauce pot, melt the butter and add the oats. Toast the oats for 2 to 3 minutes. Add the boiling water and reduce heat to a summer. Simmer on low for 25 minutes, stirring 5 minutes before the time is up.

Pour the milk into the oatmeal, stir in, and cook for an additional 10 minutes, stirring occasionally. Spoon into a bowl and top with brown sugar, fruit and nuts. 

Yields: 4 servings

* If you're strongly adverse to gluten, make sure your oats are certified gluten free

It took about an hour to cook all together, but it was well worth the time. Also, we refrigerated the leftovers (we didn't know it would make 4 servings), and it reheated fabulously! I added a little more milk to it when microwaving it, but it tasted just as good as the first day. 

I just love how this oatmeal feels like it has more substance to it. It's thicker and more hearty. I added strawberries and nuts to mine, and it just gave it a little crunch and zest that I've never found in an oatmeal before! This recipe is definitely a keeper. I also love bananas and walnuts or peaches mixed in.

Zucchini Bread

This is the first year we've had zucchini in our garden. We've just loved it! And you can't have an abundance of zucchini without making zucchini bread. I love it for breakfast especially, but it's tasty any time of the day.

My mother-in-law also told me you can shred the zucchini for bread and freeze it for later. So I've been shredding and freezing (in the portions of the recipe) so we can enjoy this well into the fall and winter. Now this recipe isn't super healthy, but it's delicious. It's sweet, moist, and addictive. Even my picky eater of a son loves this stuff.

Zucchini Bread

5 large eggs

1 c vegetable oil

2 1/4 c sugar
1 T vanilla extract
3 c brown rice flour mixture
1 t salt
1 t baking soda
2 t baking powder
1 1/4 t xanthan gum
5 t cinnamon
2 c grated zucchini
1 c chopped walnuts

Thoroughly combine the eggs, oil, sugar, and vanilla in a mixing bowl. Add the remaining ingredients (except the zucchini and walnuts). Stop, scrape the sides and bottom of the pan and mix again. Mix in the zucchini and walnuts. Pour into two bread pans. Bake at 325 for 70 minutes or until a toothpick comes out clean.

Gluten Free Cereals

Gluten Free Cereals

Sometimes you just don't feel like making breakfast. You just want something quick and easy. So I've compiled a list of cereals that are gluten free. If you know of more, please comment so I can add to the list! Yes, there are tons of expensive gluten free cereals, but these are the ones that you can find at the grocery store and are a lot cheaper.

Corn Chex*
Rice Chex*
Chocolate Chex
Cinnamon Chex
Honey Nut Chex
Apple Cinnamon Chex
Corn Flakes*
Frosted Flakes*
Cocoa Pebbles
Fruity Pebbles
Gluten Free Brown Rice Crispies

Captain Crunch Berries**

Captain Crunch Peanut Butter Crunch**

Kix

Honey Kix

Trix

Cocoa Puffs*

Also, missing Special K? Just add some freeze dried strawberries to your corn flakes or frosted flakes. It's not exactly the same, but it does the job!


*Walmart's off brand also is gluten free
**Contains Oat Flour, so if you don't eat oats, avoid this cereal

Swiss Cheese & Bacon Quiche

I've been eating a lot of eggs lately. And there's something to be said about a great quiche. So on Sunday, instead of our typical waffles, I insisted on a quiche. It turned out fabulous! And it was pretty easy too.

Swiss Cheese & Bacon Quiche

6 eggs
1 1/2 c milk
1 1/2 c swiss cheese
1 lb bacon (cooked)
salt & pepper
1 batch Pie Crust

Preheat the oven to 350. Prepare the pie crust according to directions and place it in a pie pan and pre-bake it for 10 minutes. Mix the eggs, milk, salt and pepper together. Place the cheese and bacon in the bottom of the pie crust. Pour the egg mixture over top and bake for 45 - 55 minutes, or until the top center of the quiche is fully cooked. Serves 6 - 8.

Cranberry Orange Bread

Before going gluten free I loved this recipe! Whenever I made it, I would eat half the loaf the same day. I converted this recipe to bring to a dinner we were invited to, and just had to try a piece before. Needless to say between myself, my  husband and my son, half a loaf was gone before we left the house... oops! It was just that good. This is a great side with dinner, but it also makes a fabulous breakfast bread.

Cranberry Orange Bread

2 c brown rice flour mixture

1 c sugar

3 t baking powder

1 t salt

1 t xanthan gum

3/4 c orange juice (about 2 oranges)

1 T grated orange peel

2 T shortening

2 large eggs (well beaten)

1 1/2 c frozen cranberries

1/2 c walnuts (optional)

Preheat oven to 350 degrees. In a bowl, mix together all dry ingredients. Stir in orange juice, peel, shortening and eggs. Scrape down the sides and mix until well blended. Stir in cranberries and nuts. Lightly spray a bread pan and dust with brown rice flour. Transfer batter to pan and bake for 55 - 65 minutes or until a toothpick comes out clean.

Banana Bread

When I was 24 I went on a few dates the sweetest guy. We were great friends. My family just loved him. I'm sure it had nothing to do with his bringing over warm loaves of banana bread to entice them. I would beg him for his recipe, but he never gave it to me until years later when I was married to my sweet heart and he was seriously dating his own sweet heart.

This is a recipe I knew I had to convert to gluten free. It is moist, heavenly out of the oven, delicious toasted with butter, and even freezes well after being baked. It's so good, my husband didn't know it was gluten free. He thought I had just made the regular loaf of banana bread I usually make!

Banana Bread

1/2 c butter (softened)
1 c sugar
3 large eggs
1 t cinnamon
2 t baking soda
2 c brown rice flour mixture
4 bananas (over ripe and smashed)*
3/4 t xanthan gum

Preheat oven to 350 degrees. Mix all dry ingredients together in a small bowl. In a large mixing bowl, cream butter and sugar together. Add dry ingredients and mix together. Add eggs and bananas and bead until fully mixed. Spray down and lightly flour a bread pan. Pour mixture into the prepared pan.

Bake for 1 hour 20 minutes, or until your tester comes out clean.


* You can smash up a over ripe banana in a ziplock bag and freeze it for later use. I do this whenever we have just one left that's too ripe, and as soon as I have 4 in the freezer, I make the bread. To use just thaw the banana before adding it to the mix.

Waffles & Pancakes

Saturdays are big breakfast days for my family! When I was going to school Dave would make something delicious for me while I snuggled into bed to get some homework done. The rolls reversed when I finished and he was going to school. Now we're both done and it's the only day of the week we don't have to be anywhere at any specific time.

Dave's favorite breakfast food is waffles. So the first gluten free breakfast we worked on was waffles. This recipe makes amazing gluten free waffles! They're so good, that when we run out of the gluten free waffle mix in the pantry, we will be using this instead of the regular stuff.

I mix all the dry ingredients (except the xanthan gum) together the night before. That way we can sleep in as long as possible and enjoy a delicious breakfast as soon as we get up.

Waffles & Pancakes

1 large egg

3 T oil (subtract 1 T oil for pancakes)

1 c water

1 t vanilla

1 1/6 c brown rice flour mixture

1/4 c powdered milk

1/4 t salt

3/8 t xanthan gum

Pre-heat waffle iron or griddle. In an electric mixer, combine dry ingredients. In a separate bowl, mix together eggs, oil, water, and vanilla. Slowly pour the liquids into the dry ingredients. Mix together making sure to scrape the sides and bottom of the pan half way through the mixing. The batter will be runny.

Lightly mist waffle iron or griddle. Spoon batter into waffle iron or griddle. For waffles, fill until the squares are just above covered.

Yields: 5 waffles or 8 pancakes