Belgian Waffles

These are my daughter's favorite waffles. Many times belgian waffle recipes are very involved and time consuming. I'm not a morning person, so complicated cooking doesn't work for me in the morning.

 

These are about as simple as it gets and they work in any waffle iron.

 

 

2 eggs

2 cups flour

1 3/4 cups soy milk

1/2 cup olive oil or melted margarine

1 Tbl. sugar (optional)

4 tsp. baking powder

1/4 tsp. salt

 

1. Whisk eggs by hand then add the remaining ingredients while the waffle iron is heating.

 

2. When the iron is hot brush some oil over the top and bottom grid.

 

3. Pour the batter in the center of the iron with a ladle or measuring cup. (The amount of batter will be different with each waffle iron.)

 

4. Each waffle will cook for about 4 minutes.

 

 

You'll get about 6 waffles with this recipe. I like to double the batch and put the leftovers in the freezer. They reheat easily in the microwave or on low broil in the toaster oven.

 

When you freeze waffles place each one separately on a baking rack in the freezer for 5 minutes, then place them together in a plastic storage bag for a quick and healthy breakfast treat!

Berry Banana Smoothie

 

Ingredients:

 

6 strawberries

2 bananas

2 cups organic vanilla soy milk

1/2 cup plain organic yogurt (if you're

dairy-free use soy yogurt)

2 Tbls. agave nectar

1. Slice and freeze fruit for several hours in a freezer bag or plastic container.

2. When the fruit is frozen place in a blender and use the crush ice or chop setting until the fruit is fine.

3. Add the rest of the ingredients and puree or liquefy for 2 minutes.

The smoothie will be creamy and frothy!

 

Makes 4 servings.

 

Berry Banana Cicles

 

For a great sugar-free treat pour prepared Berry Banana Smoothie into popsicle makers and freeze for at least 4 hours.

The kids will love it!

BBQ Sauce


This is my favorite all-purpose BBQ sauce. I use this sauce for Sloppy Joes, shredded beef, turkey, chicken, or pork, and homemade baked beans. The list goes on.

 

Making it myself ensures there aren't any additives or flavorings.


Ingredients:


2 Cups water (If cooking a beef roast to barbecue, substitute the beef stock for water)

½ Cup organic ketchup

2 Tbls. Bragg Liquid Aminos

1 Tbl. apple cider vinegar

2-3 Tbls. agave nectar (OR honey, maple syrup, or natural cane sugar)



1. Whisk together all ingredients. Add to pre-cooked meat or beans.

2. Simmer below medium heat for at least 30 minutes, turning heat to low toward end of cooking time.

3. Stir in small amounts of water as needed. (The longer and slower sauce is cooked, the better it will taste, just don't let it stick to pan.)

Dad's White Spelt Bread

This bread is a wonderful choice for a wheat-free diet.

Crusty on the outside with a soft texture inside,

it's versatile enough to be shaped into large loaves, mini loaves,

breadsticks or buns.

 

 

 

You'll need: 

 

 

5 1/4 - 7 Cups white spelt flour

1 Tbls. active dry yeast

2 1/4 Cups filtered water

2 tsp. sea salt

2 Tbls. natural sugar or agave nectar (If using agave, use only 2 Cups

water)

1 Tbl. cold pressed, extra virgin olive oil

 

 

1. In large mixing bowl combine 4 Cups flour with 1 Tbl. yeast.

 

 

 

2. In medium saucepan or microwave-safe bowl combine water, salt, sugar (or agave), and olive oil.

3. Heat until very warm, but NOT boiling. (2 minutes in microwave.)

4. Add liquid mixture to flour and yeast. Mix well. If using electric mixer, mix on medium speed for 3 minutes, scraping bowl occasionally. Add 1 Cup flour so mixture begins to form into dough.

5. At this point, switch to a dough hook or begin kneading by hand. Continue adding flour a little at a time until dough is smooth and no longer sticky, approximately 10 minutes.

6. Place dough in lightly oiled bowl, turning it over once to coat top. Cover with a clean kitchen towel, and let rise in warm place for 1 hour.

7. Punch down dough. Let rest for several minutes while lightly greasing loaf pans or baking sheets. Form dough into desired shape (see below*) and let rise, covered for 30 minutes.

8. Preheat oven to 375-380. Bake loaves approximately 30 minutes. Buns, mini-loaves, or breadsticks 15 - 20 minutes. (Oven temps vary.) Immediately remove from pans or bread will become soggy. When done, bread should make a hollow sound when tapped, top and bottom. Allow to cool slightly on cooling rack before slicing.

Enjoy!

 

* For 2 large loaves, divide dough in half. Shape each half into an oval and pinch together bottom of loaf. Place in pans.

For buns, divide dough into 16 equal pieces and shape into balls, pinching together bottom of each. Place several inches apart on baking sheet.

For breadsticks, divide dough into 16 equal pieces, roll into ropes, and place several inches apart on baking sheet. (I like making one loaf and eight buns or breadsticks. Dab on a little water or melted butter, sprinkle with sea salt, and you've got soft pretzels!)

This is also the bread we use for our

Easter dinner.

We like to add 1/2 cup of raisins to one of the loaves, then we shape them both into round loaves, brush them with a milk wash and bake in a round cake pan!

 Banana Cake

The secret to a moist and light gluten free cake is whipping the eggs for at least 5 minutes and then folding them in at the end.

However, if using eggs is a problem, an egg replacer may be used. 




You'll need:

2 eggs

¼ Cup olive oil OR canola oil

1 Cup natural cane sugar

1 ¼ Cups mashed, ripe bananas (about 4 small bananas)

1 tsp. GF vanilla extract

1 ¼ Cups white rice flour (brown rice flour may be substituted)

¼ tsp. sea salt

½ Tbl. Baking powder

2 ¼ tsp. xanthan gum

1 tsp. cinnamon

1 Cup chocolate chips, carob chips, sunflower seeds, or chopped nuts may be added if you choose.

 

Instructions:

1. Preheat oven to 350 degrees.

2. Beat eggs for 5 minutes with an electric mixer.  Set aside.

3. In a mixing bowl,  with an electric mixer, blend oil and sugar together, then add mashed banana and vanilla, mixing well.

4. In a separate bowl, combine all dry ingredients.  Add to banana mixture.  Mix well, about 45 seconds.  If using choc. chips, nuts, etc, mix them in at this point.

5. Lastly, fold eggs into batter until they are incorporated, do not over mix.

6. Pour batter into a  greased and floured 8x8 pan and bake for 30-40 minutes.

When the cake has cooled,

you can top it with our so sweet icing. 

But it's also great without icing,

especially if nuts or chips have been added.

Baked Meatloaf

My favorite thing to eat as a child at my Granny's house was cold meatloaf sandwiches.

We made them with her home-made rye bread, leftover meatloaf and a squirt of mustard, simple but so good!

Ingredients:

2 lb. ground beef

1 lb. ground sausage (No MSG. Also if you are Gluten-Free, make sure sausage is GF.)

2 eggs

2 cups Wheat-Free bread crumbs (unseasoned) or WF cracker crumbs (If you are Gluten-Free, you can make crumbs using your favorite GF Bread or GF crackers.)

1 small onion chopped fine: Vidalia, white or yellow

2 Tbl. dried parsley or a small bunch fresh parsley, chopped

1 Tbl. granulated garlic or cloves minced

½ tsp. ground black pepper

1 tsp. salt

1. Preheat oven to 350. Also heat roasting pan over medium heat.
2. In a large bowl measure all ingredients in order and use your hands to combine everything.

3. Shape into either a large loaf or 2 smaller loaves. Make sure you have a dense, compact loaf or the meat will fall apart while baking.

4. Place loaves in the preheated pan and brown on all sides (you should turn it 3 times.)

5. Cover the roasting pan with lid or foil and place in the oven.

6. Bake for 1 to 1 ½ hours (depending on your oven) turning once while baking.
7. To test, push down on the center of each loaf with a fork, juices should run clear.

Meatloaf can be served hot or cold. It stores well in the freezer for up to 2 weeks.

For an easy side, bake potatoes while baking the meat loaf, they will be done at the same time!

Best Baked Chicken GF

This recipe tastes so good, you'd never know it was so simple. (Plus it's gluten free without sacrificing flavor!)

It's perfect for a small meal or a large gathering. Just increase flour by 1 cup for every 6 pieces of chicken.

You'll need:

6 pieces, your preference, skinless, uncooked chicken pieces (Boneless, skinless thighs work great. If chicken is on the bone, baking time will be a bit longer.)

½ Cup organic white rice flour

½ Cup organic brown rice flour (may also use sweet brown rice flour)

1 tsp. Sea salt OR to taste

Dash of black pepper, optional

Olive oil

Several Tbls. non-hydrogenated margarine OR butter

1. Preheat oven to 350 degrees. Lightly coat a baking dish with olive oil. (Size of pan will depend on how many pieces of chicken you're baking.)


2. Place flour in a plastic zipper bag. Place several pieces of chicken in the bag at a time and thoroughly coat each with flour. Arrange chicken in a single layer in baking dish. (They can be crowded.)

3. Sprinkle sea salt and pepper over chicken in pan. Place about a tsp. of margarine OR butter on each piece of chicken. Bake for approximately 1 hour, turning each piece over once halfway through baking time to ensure even browning.

Enjoy!

(Hint: Bake potatoes while chicken is baking and they'll be ready at the same time.)

Use boneless skinless chicken (cut in bite sized pieces) to make chicken Niblets for the kids!

Bake Niblets for 20-30 minutes, until the pieces easily pull apart.

Beef and Barley Stew


First:

1 lb. cubed stew meat
2 Tbls. olive oil

In a soup pot, heat the oil then brown the meat on all sides.

Next:

6 cups water
14 oz. can diced tomatoes
1 onion diced
1 1/2 beef bouillon cubes (No MSG or gluten added)
1 Tbl. garlic flakes
A handful of fresh parsley, chopped or 2 Tbls. dried


Add all the ingredients to the browned meat and bring to a low boil.

Turn down to a steady simmer and let cook 1 and 1/2 hours.

In the meantime:

Pour about 1 cup hulled, uncooked barley in a medium sized pot and cover with several cups of water (enough to cover and then some).

Cook for 1 hour, until the barley is tender and chewy.

Drain barley and set aside.

Last:

After the stew has cooked for 1 and 1/2 hours and the meat is tender add 1 cup cooked barley.

Simmer for 20 minutes more to blend all the flavors.

Serve hot with fresh, crusty bread!

Serves 4

Apple Pie WF/GF/DF/Egg-Free

The secret to making any pie is keeping your ingredients cold and not overworking your dough. 

This dough can also be used for making apple dumplings.

Pie Crust Ingredients

 

(For one 9-inch double crust pie)

 

 

1 Cup White rice flour

½ Cup Tapioca flour

½ Cup Arrowroot powder

2 Tbls. natural cane sugar

2 ½ tsps. xanthan gum

¼ tsp. sea salt

12 Tbls. DF margarine (OR 1 ½ sticks cold butter may be used if dairy isn't a problem)

Approximately 2 Tbls. ice water

 

 

 

Instructions:

1. In a mixing bowl, combine first 6 ingredients.  With a fork or pastry blender, cut in margarine until mixture is crumbly. 

2. Add water a little at a time.  You may need more or less water, but you don't want the dough to be too wet. 

3. Roll dough into a ball in plastic wrap.  Chill in refrigerator for about thirty minutes to an hour.  To speed up process, chill in freezer for no longer than 15 minutes.

 

 

 

Filling Ingredients:

 

 

8-10 large apples (We like Braeburn, Jonagold, Gala, Granny Smith, or Golden Delicious)

2/3 Cup natural cane sugar

1/3 Cup natural brown sugar, packed

1 tsp Cinnamon

2 Tbls. White rice flour

4-5 tsps. DF margarine (OR butter, if dairy isn't a problem)

 

 

 

Instructions:

 

 

1. Preheat oven to 425 degrees. 

2. Core, peel and slice apples.  Place in a large bowl.  Add sugars, cinnamon and flour.  Mix well. 

3. Divide dough into two balls.  Roll one ball of dough between large pieces of wax paper.  (You may need to overlap two pieces of wax paper on top of crust and underneath while rolling.  Roll dough in one direction to keep it from falling apart.) 

4. Place circle of dough in 9-inch pie pan.  Place apple mixture in bottom crust in pan.  Dot margarine over apples. 

5. Roll out top crust.  Working quickly, gently remove top layer of wax paper from circle of dough.  Flip wax paper over, dough-side down onto apples.  Don’t worry if some of the crust tears apart.  You can easily piece it back together. 

6. Seal and pinch edges of crust all around pie.  Cut several small slits into top of crust to allow steam to vent.

7. If desired, an egg wash may be brushed over crust before baking.  (If eggs aren’t a problem.)  This will cause pie to become golden brown.  Or, a mixture of rice milk and water may be lightly brushed over crust. Another option is brushing apple juice over crust and sprinkling with sugar.

8. Bake for approximately 40 minutes, or until filling begins to bubble, turning pie halfway around during baking.  May need to cover edges with strips of foil, to prevent overbrowning. 

9. Place on cooling rack, allowing to cool slightly before slicing.  Serve warm or chilled.  Refrigerate leftovers.  

   Enjoy!   

 Apple Pie

This pie is best with Gala or Golden Delicious apples.  

Traditionally tart apples are used in an apple pie, but because we don't use sugar in this pie, we prefer a sweeter, jucier apple.

Crust:

2 Cups flour

1/2 tsp. salt

10 Tbls. butter or margarine (chilled)

¼ Cup cold water (may need more or less accordingly)

1. In a bowl or food processor combine all ingredients except water. Blend with a fork or on pulse until crumbly.

2. Add water, 1 Tbl. at a time until dough can be formed into a smooth, un-sticky ball (don't overwork dough.)

3. Split dough in half, wrap in plastic wrap and place in the fridge for 30 minutes.

Filling:

2 lbs apples

¼ cup agave nectar

1 tsp. cinnamon

1 tsp. allspice

2 Tbls. flour

2 Tbls. butter or margarine

1. Peel, core and cut into thin slices 2lbs of your favorite apple.

2. Place apple slices, agave and spices in a pot and cook over medium heat for 10 minutes.

3. When dough is chilled, roll each ball out to 1/8 inch thickness on a floured board to fit pie plate.

4. Pour apples into prepared pie shell.

5. Sprinkle flour over top and cut butter into small pieces over apples.

6. Cover apples with top crust, crimp top and bottom edges together to seal pie then use a knife to make 3 small slits in top for ventilation.

7. Place pie in fridge for 30 minutes.

8. Preheat oven to 375 and bake pie for 30-40 minutes, until golden brown.

 Apple Dumplings

Ingredients:

1 recipe pie dough

4 large apples

1 Tbl. butter or DF margarine, plus some for greasing

¾ cup Agave nectar

2 tsps. cinnamon

2 tsps. apple pie spice or allspice

Instructions:

1. Make 1 recipe of pie dough, Wheat-Free or Gluten-Free.  Refrigerate until you're ready to use.

2. Core and peel 4 large apples, Gala work well but use your favorite.

3. Line an 8x8 pan with foil or parchment paper.  Grease liberally with butter or DF margarine.

4. Roll out pie crust in a large rectangular piece, cut into 4 equal pieces, and place an apple in the center of each piece.

5. Place a small piece of butter or D/F margarine (¼ Tbl.) in the hollowed out apples.  Add 2 Tbls. Agave to each apple and sprinkle each with ½ tsp. cinnamon and ½ tsp. apple pie spice or allspice.

6. Pull all 4 sides of dough up around each apple, pinch along the sides and the top to seal the dough.

7. Place dumplings immediately in prepared pan.  Drizzle 1 Tbl. Agave over each  dumpling and place in a 350 degree oven.  Bake for 20 minutes, then spoon the juices in the pan over each dumpling, return to the oven and bake for another 20 minutes.

Apple Crisp  

Whether you serve it hot over vanilla ice cream, for breakfast with a cup

of coffee or as a snack by itself, this crisp can't be beat!

10 apples

2 ½ Cups natural sugar (or brown sugar)

2 Cups white spelt flour (or 1 ¼ Cups white and ¾ Cup whole grain spelt flours)

2 Cups rolled oats

3 tsp. cinnamon

1 and 1/3 Cup butter or margarine softened

1. Preheat oven to 375 degrees
2. Grease 13x9x2 inch pan or large caserole dish (it makes a lot!)
3. Peel, quarter and slice apples, then layer them in pan.
4. Combine sugar, flour, oats, and cinnamon.
5. Cut butter into dry ingredients and blend with a fork or pastry blender until mixture is crumbly.
6. Pour oat topping over apples.
7. Bake 30-40 minutes. Fork test apples for softness.

Apple And Nut Bread

1/2 Cup butter or margarine (at room temp.)

3/4 Cup agave nectar

2 eggs

1 tsp. vanilla

1/2 Cup soy or dairy milk

1 1/4 Cups white spelt flour

1 Cup buckwheat flour

1 tsp. baking powder

1 tsp. baking soda

2 tsp. cinnamon

1 apple chopped

1/4 cup chopped walnuts (optional)

1. Beat the eggs for 5 minutes until frothy.

2. Cream the butter with the agave, then add the rest of your wet ingredients along with the eggs.

3. Next add the dry ingredients. Don't over mix.

4. Lastly stir in your apple and nuts by hand.

5. Pour into a greased loaf pan and bake for around 30 to 40 minutes

at 350.

Almond Butter Cookies

These are a soft and satisfying variation of peanut butter cookies.

1/2 cup butter (room temp.)

1/4 cup brown sugar or regular sugar

1 egg

1 tsp. vanilla

1 cup almond butter

1 cup flour (white spelt)

1/2 tsp. baking soda

1/2 tsp. salt

1. Cream butter and sugar for 3 minutes with electric mixer.

2. Blend the egg, vanilla and almond butter together then add into creamed butter and sugar.

3. Stir together dry ingredients then add to the wet ingredients and blend till smooth.

4. Cover and place in fridge for about 1 hour.

5. After an hour preheat your oven to 350 and lightly grease cookie sheet.

6. Roll dough into 1-inch balls and place 3 inches apart on cookie sheet.

7. With the bottom of a fork press down on the center of each ball two times in a criss cross pattern. Dip fork in flour or sugar if it starts to stick to dough.

8. Bake for 8-12 minutes, until the cookies are set but not firm. Place cookies on a rack to cool.