Waffles, updated

Capturing the waffle recipe evolution...

We eat waffles a little differently than we used to.

First of all, we traded the big waffle maker for the dash mini waffle maker. It makes smaller, more crispy waffles. Sure, they're one-at-a-time, but Sunday mornings are for leisurely making waffles, and if you prefer to make a batch ahead of time they freeze beautifully.

These are dairy free and egg-free. Because eggs got expensive and I adapted the recipe and I like them better this way.

Waffles

1 T. flaxseed meal

3 T. hot water

1 T. olive oil

1 t. apple cider vinegar

1/4 t. salt

1 t. honey

1 c. almond mik

1 c. gf flour mix

1/2 t. baking soda

1/2 t. baking powder

Plug in the waffle maker to let it heat up.

Mix the flaxseed meal and water in a 2 c. measuring cup. Add in the olive oil, vinegar, salt, honey, and almond milk. Measure out 1 c. of gf flour mix, and top with baking soda and baking powder. Add to the wet ingredients and mix well. 

Pour appx 2 T. of batter onto the waffle maker. Spread it to the edges and close the lid. Cook for 4 minutes. Repeat. Makes 6 waffles.

We like them with crunchy peanut butter, syrup, and a sprinkle of cinnamon. 

splitting gf bread

Ok this is a weird one but if you eat gluten free bread, you've been there.

Even the best gluten free bread is a little dense. Therefore if you make a sandwich with 2 of those thick  slices, it's a lot of bread to chew.

Which is why I like to split mine in half. For a better experience overall.

Except splitting a floppy piece of bread is no easy task. 

The secret is toasting it first.

Then it's easy peasy to take the knife around the perimeter and slice it into 2 pieces.

And enjoy a sandwich with a normal bread to filling ratio.

travel meals- charcuterie edition

Once again, I was faced with traveling under circumstances where my hotel room did not have a microwave. Fortunately, it did have a fridge and a coffeemaker.

I enjoyed my daily latte with the aid of this handy travel immersion heater. It says it's just for water, but I stirred it the whole time it was heating and I had no issues. It worked great and is very portable.

Since I lacked the ability to heat things up, I enjoyed a couple days of charcuterie-type meals.

Breakfast: boiled egg, fruit, and veggies. (+ aforementioned coffee)

Lunches and dinners: Tuna salad + greens, 

or a combo of veggies, avocado, hummus, chicken, crackers, wine

Not sustainable for a long period of time, but it will get you through a few days.

pretty salad

Tonight for dinner I didn't want leftover chicken.

Some days you need a salad. A pretty salad. With bright flavors.

This one has:

chopped kale

chopped cabbage

shredded carrot

chopped fresh cranberries

salt & pepper

olive oil

juice from 1 lime

Toss together and enjoy.

Pumpkin Scones

Whoa these scones are an absolute delight. Not too dry, not too sweet. 

Pumpkin Scones

Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper and lightly spray with cooking spray.

Mix the wet ingredients in a small bowl:

1 egg, beaten

1/2 c. canned pumpkin

1 T. molasses

2 t. vanilla

Mix the dry ingredients in a medium mixing bowl:

1 1/2 c. gf flour mix

1/4 c. dark brown sugar

1 t. baking powder

1/2 t. baking soda

1/4 t. salt

1 T. pumpkin pie spice*

Add a stick of butter to the flour mixture (I used Country Crock Olive Oil) and cut it in using a pastry blender, until it looks like little pebbles. Stir in the wet ingredients.

Plop the dough onto the parchment paper. It will be soft. Form the dough into a circle with your hands. Using a knife or offset spatula dipped in gf flour or sprayed with cooking spray, separate into 6 wedges. The dough will be sticky but the wedges should hold their shape. 

Sprinkle with cinnamon and turbinado sugar.

Bake for 15-20 minutes. A toothpick will come out clean, and the edges will be a little crispy.

Perfect with a hot cup of coffee.

*[Pumpkin pie spice:]
1 t. ground cinnamon
1 t. ground ginger
1/4 t.ground nutmeg
1/4 t. ground cloves

banana muffins

When faced with the choice between making "bread" vs "muffins," I almost always choose muffins because they cook so much faster. (or donuts bc why not)

Which is why this recipe is for banana muffins and not banana bread.

Mix in a bowl:

1 really ripe banana, mushed with a fork

1 egg, beaten

1/4 c. oil

1 t. vanilla

1/2 t. vinegar

1/4 c. brown sugar

3/4 c. gf flour

1/2 t. cinnamon

1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

Pour into a greased muffin tin and bake for 20 minutes at 350. Top with nuts, seeds, chocolate, or nothing. I couldn't make up my mind so I did a couple of each. 

Makes 6 muffins.

peanut butter cups

It's hard to find a good peanut butter cup- at least, one that doesn't contain dairy.

(Justin's and Trader Joe's are at the top of the list)

However, it can get costly buying fancy peanut butter cups and they are actually really easy to make.

I happen to have a shallow mini muffin pan that works perfectly for this, but you could also use a regular mini muffin pan, just fill them about halfway for the right ratio of chocolate to peanut butter.

Ingredients:

1/2 c. dairy free chocolate chips (I like Enjoy Life or Pascha)

your favorite peanut butter

Instructions:

Spray the muffin pan with cooking spray and use a paper towel to rub it around evenly.

Grab a small saucepan and fill it with a couple inches of water.

Put it on the stove over high heat and bring it to a boil, then turn the heat off.

Place a bowl on top of the saucepan (make sure it's big enough that it doesn't fall in), and add the chocolate to the bowl. Stir it as it starts to melt.

When the chocolate is melted, use a spoon to put a dollup into each muffin well. Spread it around, using the back of the spoon to spread chocolate up the sides, like so.

Place a dollup of peanut butter (smooth or crunchy) into the middle of each well. Bang the pan on the counter top a few times to level it out. Top with more chocolate and spread it around to cover the peanut butter.

Freeze it for a few hours until everything is set. Use a small spatula or spoon to loosen the chocolate from the pan.

Store in the fridge or the freezer.

Makes 6 peanut butter cups.