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.